Nectarine Cake Recipe

Name: Nectarine Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds nectarines ripe, halved and stoned; 1 1/4 cups sugar + 2 tbsp extra; ¼ tablespoons butter at room temperature; 1 lemon finely zested; 1 Orange finely zested; 3 large eggs; 2 cups self raising flour sifted; 1 teaspoon baking powder sifted; 2/3 cup buttermilk; vanilla ice cream optional, to serve

Servings: persons

1
Preheat the oven to 350u00b0F. Grease and line an 8 inch springform cake pan.
2
Cut each nectarine half into 8 thin wedges. Place in a bowl and sprinkle with 2 tbsp of sugar.
3
Using an electric mixer, cream the butter, 1 1/4 cups of sugar and zest until light and fluffy. Add the eggs, 1 at a time, beating after each addition. Combined the flour and baking powder in a bowl, then fold into the mixture, alternating with the buttermilk and beginning and ending with flour. Spoon into the prepared pan.
4
Drain the nectarine wedges, reserving the juices, then arrange half of the nectarines over the cake mixture. Bake for 30 mins, then arrange the remaining nectarines over the cake. Bake for another 30 mins, until cooked when tested with a skewer. Spoon the reserved juices over the cake and leave to stand for 10 mins. Serve with ice cream.

865

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds nectarines ripe, halved and stoned, 1 1/4 cups sugar + 2 tbsp extra, ¼ tablespoons butter at room temperature, 1 lemon finely zested, and more.

Yes, Nectarine Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nectarine Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions