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!




  • 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

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.