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Caramel Frosting adapted from Cook’s Country yield: about 2 cups Ingredients 3/4 cup (6 ounces) packed dark brown sugar 1/8 teaspoon baking soda 2 tablespoons unbleached all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon fine sea salt 3/4 cup (6 ounces) whole milk 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 12 tablespoons (1-1/2 stick/6 ounces) unsalted butter, softened, cut into 12 pieces

NECTARINE AND LEMON CAKE (scroll down for English)