Nectarine and Apricot Crisp Pudding Cake | RICARDO

Ingredients

• 3/4 cup (160 g) sugar
• 1/3 cup (75 ml) water
• 2 tbsp cornstarch
• 1 lemon, zest finely grated and juiced
• 11/2 lb (675 g) ripe nectarines, pitted and cut into 8 wedges each (about 6 nectarines)
• 1 lb (450 g) ripe apricots, pitted and cut into 8 wedges each (about 7 apricots)
• 1/3 cup (70 g) brown sugar
• 1/3 cup (50 g) unbleached all-purpose flour
• 1/3 cup (30 g) pecans, chopped
• 3 tbsp unsalted butter, melted
• 1/2 tsp ground cardamom (optional)
• 1/2 tsp ground cinnamon (optional)
• 1/4 tsp salt
• 6 tbsp (90 ml) milk
• 1 tsp (5 ml) lemon juice
• 3/4 cup (115 g) unbleached all-purpose flour
• 1 tsp baking powder
• 1/8 tsp salt
• 6 tbsp (80 g) sugar
• 1/4 cup (60 ml) vegetable oil
• 1/2 tsp (2.5 ml) vanilla
• 1 egg