Nectarine Golden Cake
Indulge in the sun-kissed flavors of summer with this stunning Nectarine Golden Cake—a moist, buttery cake crowned with layers of caramelized, thinly sliced nectarines. Perfectly golden and brimming with fruity sweetness, this homemade dessert is irresistibly soft thanks to the rich combination of creamy butter and whole milk. A touch of turbinado sugar creates a delicate, golden topping, adding a subtle crunch to every slice. Ready in just under an hour, this easy-to-make treat is ideal for brunch spreads, afternoon tea, or as a show-stopping summer dessert. Serve it warm or at room temperature and pair it with whipped cream or a scoop of vanilla ice cream for an unforgettable finish.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.5 cups whole milk
- 3 medium nectarines, thinly sliced
- 1 tablespoons turbinado sugar (optional, for topping)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Add the dry ingredients to the wet mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan, spreading it evenly. Arrange the nectarine slices over the batter in a circular pattern, slightly overlapping them for a decorative effect.
If desired, sprinkle the turbinado sugar evenly over the top for a caramelized edge after baking.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
Serve the nectarine golden cake warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2062 mg | 90% | |
| Total Carbohydrate | 357.6 g | 130% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 207.6 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 283 mg | 22% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1452 mg | 31% | |
*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.
