Nectarine Coffee Cake

Grab some summer fresh, ripe nectarines and make this Nectarine Coffee Cake.

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.

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 Nectarine Coffee Cake.

Slice of Nectarine Coffee 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!

Nectarine Coffee Cake

Grab some beautiful nectarines before they disappear with the cooler months, and bake this Nectarine Coffee Cake.  You’ll be glad you did!

If you’re looking for a few more recipes using nectarines, you might also enjoy my Grilled Salmon with Nectarine Onion Relish or this Sunset SangriaNectarine Freezer Jam is also a delicious idea!

Nectarine Coffee Cake

A beautiful cake for summer!

Course Breakfast
Cuisine American
Keyword coffee cake, nectarine
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 320 kcal



  • 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
  • 1 1/2 teaspoons finely grated lemon zest
  • 1 1/4 cups self-rising flour
  • 5 medium (1 3/4 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


  1. Preheat the oven to 350 degrees F. Generously butter a 9-inch springform pan.

  2. 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.

  3. 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.

  4. 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.

  5. Serve cake slightly warm or at room temperature.

Recipe Notes

  • *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.
Nutrition Facts
Nectarine Coffee Cake
Amount Per Serving (1 slice)
Calories 320 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 77mg26%
Sodium 19mg1%
Potassium 215mg6%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 30g33%
Protein 4g8%
Vitamin A 715IU14%
Vitamin C 6mg7%
Calcium 21mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Note:  This recipe was originally published in 2008.  It was edited and re-published in 2018.

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Lori Lange of Recipe Girl

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