Apricot and Nectarine Breakfast Cake ~ a simple vintage style coffee cake topped with juicy apricots and nectarines. This quick breakfast cake is easy to adapt to all kinds of berries and fruits.
The first piece…always the best.
My new go-to early morning fruit coffee cake in a flash, the Joy of Cooking’s Blitzkuchen, this time with apricots and nectarines. I had to perfect this recipe while the summer fruit is still plentiful. I’ve streamlined it even further so no extra bowls or beaters are necessary. I also baked the cake in a smaller, 8×8 or 9×9 square dish, so the cake is thicker. Thicker = more delicious. You can do this while you’re still groggy, trust me.
This is a great recipe to turn to when you have a little bit of summer fruit hanging around. Chop it into bite sized pieces and scatter over the batter before it goes into the oven. I suggest trying this with apples or pears in fall, or cranberries in winter!
Also try ~
Apricot and Nectarine Breakfast Cake
- 1 1/2 cups flour
- 1 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup milk or buttermilk
- 1 tsp vanilla
- 1/2 cup (1 stick) softened butter
- 1 or 2 apricots and a nectarine chopped into small pieces
- 1/2 cup sugar mixed with a teaspoon of cinnamon (add nuts if you want)
- Preheat oven to 350F
- Grease a 9 inch square baking pan.
- Whisk together the first four dry ingredients in a large bowl.
- Then beat in the eggs, buttermilk, and vanilla with a whisk until blended:
- And finally beat in the softened butter.
- Pour the batter into a greased square baking pan and top with the chopped fruit.
- Sprinkle the sugar mixture evenly over all.
- Bake for about 30-35 minutes until a toothpick comes out just clean