Apricot and Nectarine Breakfast Cake

apricot and nectarine cake with slice removed

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.

apricot and nectarine cake with slice removed

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!

nectarines


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apricot and nectarine cake with slice removed
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4 from 13 votes

Apricot and Nectarine Breakfast Cake

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Author Sue Moran

Ingredients

  • 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)

Instructions

  • 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 
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

 

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16 Comments

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  • Reply
    Lorraine Parente
    August 21, 2019 at 1:05 pm

    5 stars
    This cake is excellent. I made 2 of them. My only comment is that it came out better in the 9 inch square. I think its too much fruit for the 8 inch because all of it sunk to the bottom. Still woofed down the whole thing…..lol.

    • Reply
      Sue
      August 21, 2019 at 1:38 pm

      Thanks Lorraine, glad you liked it, and yes, this cake is definitely made for a 9 inch pan.

  • Reply
    Marta
    July 12, 2016 at 11:13 am

    I have the ingredients and the blackberry bushes are FULL I think I will try my luck at artistic license

    • Reply
      Sue
      July 12, 2016 at 11:21 am

      I would KILL for full blackberry bushes!!

  • Reply
    Air Purifier
    August 18, 2011 at 10:54 pm

    What a great summertime desert. I can’t wait to make it! 🙂
    -Carrie

  • Reply
    Judith
    August 16, 2011 at 3:15 am

    ‘fess-up, Dear Friend, you’re an enabler …and we L0VE you for it!

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