Nectarine Coffee Cake

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

Overhead shot of nectarine coffee cake with fresh nectarines decoratively on top displayed on a white platter

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.

Slice of Nectarine Coffee Cake on a white plate with a yellow stripe around the edge. Fork behind the plate

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 displayed on a white serving platter with fresh nectarines on top. serving spatula alongside.

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!

overhead shot of nectarine coffee cake displayed on a white plate with sliced nectarine on top
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Nectarine Coffee Cake

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

Ingredients

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
  • teaspoons finely grated lemon zest
  • cups self-rising flour
  • 5 medium (1 ¾ pounds) nectarines, halved (each half cut into 4 slices-- ok to leave skin on or not)

TOPPING:

  • 3 tablespoons granulated white sugar
  • 3/4 teaspoon ground cinnamon

Instructions

  • 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.

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

Serving: 1slice | Calories: 320kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 19mg | Potassium: 215mg | Fiber: 2g | Sugar: 30g | Vitamin A: 715IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 0.6mg

 

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