Easy Fresh Nectarine Cake
Brighten up your dessert table with this Easy Fresh Nectarine Cake—a fruity, tender, and irresistibly moist treat that’s perfect for any occasion! Bursting with the natural sweetness of juicy nectarines, this simple yet stunning cake combines a buttery vanilla base with a caramelized, golden-brown topping of turbinado sugar and fresh fruit. Ready in just an hour with only 15 minutes of prep time, this quick and easy recipe is ideal for beginners and busy bakers alike. The soft, fluffy cake pairs beautifully with the vibrant nectarines, making it a delightful dessert, sweet breakfast, or afternoon snack. Serve it warm with a dollop of whipped cream or enjoy it on its own for a rustic, summery delight that celebrates the best of seasonal produce.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter
- 0.75 cups granulated sugar
- 1 teaspoons vanilla extract
- 2 large eggs
- 0.5 cups whole milk
- 2 cups nectarines (sliced, about 4 medium)
- 1 tablespoons turbinado sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs to the butter mixture, one at a time, beating well after each addition until fully incorporated.
Reduce the mixer speed to low and add the flour mixture in three parts, alternating with the milk in two parts (starting and ending with the flour mixture). Mix until just combined. Do not overmix.
Pour the batter into the prepared cake pan and spread it evenly. Arrange the slices of fresh nectarines on top in a single layer, slightly overlapping them if necessary.
Sprinkle the turbinado sugar evenly over the top of the nectarines for a caramelized crunch.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 1686 mg | 73% | |
| Total Carbohydrate | 358.8 g | 130% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 207.8 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 262 mg | 20% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1303 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
