Nectarine Coffee Cake

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

A beautiful cake for summer!

Print

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
  • 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)

TOPPING:

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

Instructions

  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

Nutrition Facts
Nectarine Coffee Cake
Amount Per Serving (1 slice)
Calories 320 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 77mg 26%
Sodium 19mg 1%
Potassium 215mg 6%
Total Carbohydrates 47g 16%
Dietary Fiber 2g 8%
Sugars 30g
Protein 4g 8%
Vitamin A 14.3%
Vitamin C 7.3%
Calcium 2.1%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.