Fresh Nectarine Ginger Cake
Bursting with the vibrant flavors of summer, this Fresh Nectarine Ginger Cake is a true showstopper that combines the sweet juiciness of fresh nectarines with the warm, aromatic kick of ground and crystallized ginger. The cake features a moist, tender crumb thanks to a perfectly balanced blend of all-purpose flour, whole milk, and softened butter, while a hint of lemon juice adds a pop of brightness. Sliced nectarines are elegantly arranged on top in a spiral pattern, creating a stunning centerpiece-worthy dessert. Whether paired with a dollop of whipped cream, a scoop of vanilla ice cream, or enjoyed on its own, this simple yet sophisticated cake is ideal for brunch, afternoon tea, or any special occasion. Plus, with only 20 minutes of prep time, it’s as easy as it is impressive!
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Recipe Information
Ingredients
- 3 large (sliced) fresh nectarines
- 170 grams (softened) unsalted butter
- 200 grams granulated sugar
- 50 grams brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon ground ginger
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 50 grams (finely chopped) crystallized ginger
- 120 milliliters whole milk
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) round cake pan or springform pan. Line the bottom with parchment paper to prevent sticking.
Halve and slice the nectarines into thin wedges. Set them aside for later.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In another bowl, whisk together the all-purpose flour, ground ginger, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry ingredients, mixing just until combined.
Fold in the finely chopped crystallized ginger and lemon juice gently with a spatula.
Pour the batter into your prepared cake pan and smooth the top with a spatula.
Arrange the nectarine slices on top of the batter in a fan or spiral pattern, slightly overlapping them.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Serve the cake on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Nutrition Facts
Calories |
3769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.2 g | 216% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 949 mg | 316% | |
| Sodium | 2395 mg | 104% | |
| Total Carbohydrate | 541.0 g | 197% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 333.1 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 426 mg | 33% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1667 mg | 35% | |
*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.
