Fresh Nectarine Cake
Delightfully light and bursting with fruity charm, this Fresh Nectarine Cake is the perfect way to showcase the natural sweetness of ripe nectarines. This easy-to-make dessert features a tender, buttery crumb infused with vanilla, topped with beautifully arranged nectarine slices that bake into a golden crown of perfection. Ideal for summer gatherings or as a sweet treat with your morning coffee, this cake is as visually stunning as it is delicious. The combination of simple pantry staples ensures a straightforward baking process, while the pop of fresh fruit adds a delightful burst of flavor in every bite. Top it with a dusting of powdered sugar for an elegant finishing touch, and enjoy this crowd-pleaser that’s perfectly moist and utterly irresistible. Keywords: fresh nectarine cake, summer dessert, fruit cake recipe, easy cake recipe, nectarine dessert.
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Recipe Information
Ingredients
- 4 whole Fresh nectarines
- 250 grams All-purpose flour
- 170 grams Unsalted butter
- 200 grams Granulated sugar
- 3 whole Large eggs
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 120 milliliters Whole milk
- 2 tablespoons Powdered sugar (optional for garnish)
Instructions
Preheat the oven to 175°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
Wash the nectarines, slice them thinly, and set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and granulated sugar using a hand or stand mixer until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three parts, alternating with milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Neatly arrange the nectarine slices on top of the batter in a circular pattern, slightly overlapping them.
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optional: Dust the top of the cooled cake with powdered sugar before serving.
Slice and enjoy your fresh nectarine cake!
Nutrition Facts
Calories |
3586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 938 mg | 313% | |
| Sodium | 2321 mg | 101% | |
| Total Carbohydrate | 483.1 g | 176% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 272.8 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 306 mg | 24% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1769 mg | 38% | |
*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.
