This nectarine coffee cake is the sweetest way to use up those amazing summer nectarines. Juicy, ripe nectarines are piled on top of a lightly spiced, moist sour cream cake, all topped with cinnamon streusel and a sweet vanilla glaze. No nectarines, no problem. This recipe is equally delicious with peaches, plums or a combination of stone fruits.
Ingredient Notes
Brown sugar - There's no granulated sugar in this recipe, only brown sugar, used in both the cake batter and streusel. Brown sugar gives the cake a richer and deeper flavor while also adding more moisture.
Sour cream - Sour cream not only adds flavor, but also acts as a tenderizer and provides moisture for the cake. You can sub the sour cream for full fat yogurt if you wish.
Nectarines - Choose the ripest nectarines you can for this recipe, but make sure they're not mushy. Ripe nectarines are the sweetest and in their prime for eating. No need to peel the nectarines before using.
Spices - Cinnamon is used in both the batter and the streusel, with just a pinch of cardamom in the streusel. Cinnamon carries the overall spiced flavor of the cake while cardamon adds a citrusy warm flavor to the streusel.
How to make Nectarine Coffee Cake
Note that the batter for this coffee cake is thick, like muffin batter, and needs to be spread evenly with an offset spatula in the pan. Use a 9" springform pan for this recipe.
- In a bowl, combine the dry ingredients.
- In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla.
- Add the dry ingredients in 3 batches, alternating with adding the sour cream in two batches.
- Spoon the batter into the pan and spread evenly with a spatula.
- Top with sliced nectarines.
- Top with streusel.
- Drizzle with vanilla icing.
Streusel Topping
This streusel comes together quickly in a food processor. Pulse together the flour, brown sugar, salt, cinnamon and cardamom in a bowl of a food processor to combine. Pulse in the butter until the mixture forms clumps and no loose, dry ingredients remain. Sprinkle the streusel evenly over the sliced nectarines.
Vanilla Icing
Only 3 ingredients are needed for this quick vanilla icing:
- powdered sugar
- milk
- vanilla.
Whisk the ingredients together until well combined and drizzle over the baked and cooled cake.
Serving and Storing Nectarine Crumb Cake
Serve the coffee cake at room temperature. My favorite way to eat this cake is for breakfast with a hot cup of tea or coffee. You can store the cake at room temperature overnight or for up to 3 days in an airtight container in the refrigerator. If serving the cake from the refrigerator, microwave for 15-20 seconds to bring it up to more of an ideal eating temperature.
If you make this nectarine coffee cake, let me know! Drop a comment or tag me on Instagram.
Enjoy!
Ash xx
For more snack cakes, check out these posts:
Blood Orange Olive Oil Pistachio Bundt Cake
Recipe
Nectarine Coffee Cake
Equipment
Ingredients
Coffee Cake
- 2 cups (240g) all purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon fine sea salt
- ¼ cup unsalted butter, room temperature
- ¾ cup (160g) light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ cup (170g) sour cream
- 2½ cups (425g) sliced nectarines (about 3 large)
Cinnamon Streusel
- 1 cup (120g) all purpose flour
- ⅔ cup (142g) brown sugar, packed
- ⅛ teaspoon fine sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- 6 tablespoons unsalted butter, cubed
Vanilla Glaze
- ½ cup (57g) powdered sugar
- 1 tablespoon milk
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350F. Line the bottom of a 9" springform pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, cinnamon and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, on medium speed, beat together the butter and brown sugar, stopping to scrape the bowl every so often, until the mixture is light, fluffy and creamy, about 3-5 minutes.
- Beat in the egg and vanilla.
- Add the flour mixture to the batter in three batches, alternating with the sour cream, beginning and ending with the flour.
- Remove the bowl from the mixer, and scrape down the the bowl and give it a stir to ensure the flour is fully incorporated.
- Spoon the batter into the prepared spring form pan and smooth with an offset spatula.
- Layer on the nectarines, slightly overlapping, onto the cake batter. Set aside.
- In the bowl of a food processor, pulse together the flour, brown sugar, salt, cinnamon and cardamom to combine.
- Add the butter and pulse until mixture begins to stick together and form small clumps.
- Scatter the streusel onto the cake, evenly covering the nectarines.
- Bake the cake for 45-55 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan on a wire cooling rack for 15 minutes before removing from the pan. Let cool completely.
- In a small bowl, whisk together the powdered sugar, milk and vanilla. Drizzle over the cake. Let the icing firm up for 10 minutes before serving.
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