Grab some summer fresh, ripe nectarines and make this Nectarine Coffee Cake.
I have always been in love with this Nectarine Coffee Cake. I suppose it all begins with my love for nectarines in general. If you get so lucky to pick them up at their peak of ripeness- perfectly sweet and just a little give under firm, then they’re so perfect to eat and enjoy. Summer is the best time to find perfect, ripe nectarines. You don’t even have to peel the nectarines when you make this cake!
I have a nectarine for snacking most days of the week in the summer months. And I love adding nectarines to salads, oatmeal, and recipes like this cake.
You can certainly see the appeal here. A lemon- scented coffee cake is packed full of fresh nectarine slices. It’s wonderful!
Coffee cake is kind of a loose term. I’d say this Nectarine Coffee Cake is good for breakfast, brunch, dessert or snacking. Heck, I might even eat a slice with a glass of rosé and call it dinner if no one else is looking!
Grab some beautiful nectarines before they disappear with the cooler months, and bake this Nectarine Coffee Cake. You’ll be glad you did!
Nectarine Coffee Cake
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup granulated white sugar
- 2 large eggs
- 1 tablespoon freshly squeezed lemon juice
- 1½ teaspoons finely grated lemon zest
- 1¼ cups self-rising flour
- 5 medium (1 ¾ pounds) nectarines, halved (each half cut into 4 slices-- ok to leave skin on or not)
- 3 tablespoons granulated white sugar
- 3/4 teaspoon ground cinnamon
- Preheat the oven to 350 degrees F. Generously butter a 9-inch springform pan.
- Using an electric mixer, beat the butter in a large bowl until fluffy. Add the sugar and beat until blended. Beat in eggs 1 at a time, then the lemon juice and lemon zest. Beat in the flour until smooth. Spread the batter evenly in the prepared pan.
- Arrange enough nectarine slices atop batter in concentric circles to cover completely; press lightly to adhere. For the topping, mix the cinnamon and sugar in a small bowl. Sprinkle over the cake.
- Bake until the cake is golden brown and a tester inserted into the center comes out clean, 40 minutes to 1 hour. Cut around the cake to loosen; remove the pan sides.
- Serve cake slightly warm or at room temperature.
- *This can also be made with white nectarines, or about six large plums or pluots. If using plums or pluots, the baking time should be reduced to 30 to 40 minutes.
- *It's terrific served with whipped cream or ice cream.