Nectarine Breakfast Cake is a simple vintage style coffee cake topped with juicy nectarines. This quick breakfast cake is easy to adapt to all kinds of berries and fruits.
I’m always on the lookout for new recipes to try out, and lately I’ve been really into coffee cake. Joy of Cooking’s Blitzkuchen is my new favorite – it’s quick and easy to make, and the nectarines give it a delicious summery flavor. I’ve made a few tweaks to the recipe to make it even simpler, and baking it in a smaller dish gives it a thicker, more delicious texture. If you’re looking for a yummy breakfast option that you can whip up in no time, definitely give this coffee cake a try!
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!
baking cakes with fresh fruit
Baking a cake with fresh fruit can present some difficulties, including:
- Moisture content – Fresh fruit contains a lot of moisture, which can cause the cake batter to become too wet and affect its texture and structure. When I bake with stone fruit like this I try to use firm fruit that isn’t too ripe.
- Sinking – Fresh fruit is heavier than the batter, which can cause it to sink to the bottom of the cake during baking. I make sure to cut my stone fruit into small pieces. Placing the fruit on top of the batter rather than folding the fruit into the batter helps with this issue.
more fruity breakfast cakes
- Easy Rhubarb Breakfast Cake
- Cranberry Breakfast Cake
- Strawberry Buttermilk Cake
- Lemon Crunch Cake
- Blueberry Lemon Breakfast Cake
- Dutch Apple Cake
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Nectarine Breakfast Cake
Equipment
- 9×9 baking pan
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
- 2 firm nectarines, 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
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.
Thanks Lorraine, glad you liked it, and yes, this cake is definitely made for a 9 inch pan.
I have the ingredients and the blackberry bushes are FULL I think I will try my luck at artistic license
I would KILL for full blackberry bushes!!
What a great summertime desert. I can’t wait to make it! 🙂
-Carrie
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