Nectarine Cake Recipe

Moist homemade nectarine cake with golden crust and fresh fruit slices

A moist and tender nectarine cake made with fresh summer stone fruits, cinnamon-spiced layers, and a light glaze. Perfect for gatherings or an afternoon treat.

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Course: Cake, Dessert

Cuisine: American, Summer Baking

Prep Time: 20

Cook Time: 50

Macerating Fruit: 15

Total Time: 1 25

Servings: slices

Calories: 330kcal

Cost: $8–$10

Equipment

1 9-inch springform pan for easy removal and baking
1 Hand or Stand Mixer for creaming butter/sugar
1 Paring knife for slicing nectarines
1 Wire cooling rack to cool cake evenly
2 Mixing bowls for batter and nectarines

Ingredients

Cake

2 cups all-purpose flour
1.5 cups granulated sugar
0.5 cup unsalted butter softened
2 large eggs room temperature
1 cup whole milk room temperature
2 teaspoon baking powder
1 teaspoon vanilla extract
0.5 teaspoon salt
4 ripe nectarines pitted and sliced
0.25 cup brown sugar
1 teaspoon cinnamon

Optional Glaze

1 cup powdered sugar
2-3 tablespoon nectarine juice or milk
0.5 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
Toss sliced nectarines with brown sugar and cinnamon; set aside 15 minutes.
Cream softened butter and sugar until light and fluffy.
Beat in eggs one at a time.
Mix in vanilla extract.
Whisk flour, baking powder, and salt in a separate bowl.
Alternate adding dry mix and milk to butter mix, starting and ending with flour.
Spread half the batter in pan, layer with half the nectarines.
Add remaining batter and top with remaining nectarines.
Bake 45–50 minutes until golden brown and toothpick comes out clean.
Cool in pan 10 minutes, then transfer to wire rack.
Drizzle glaze on slightly warm cake (optional).

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition