Best 13 Fresh Nectarine Ginger Cake Recipes

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Indulge in a culinary delight with our tantalizing Fresh Nectarine and Ginger Cake, a symphony of flavors that will tantalize your taste buds. This delectable treat combines the sweetness of ripe nectarines with the warmth of aromatic ginger, resulting in a moist and tender crumb that melts in your mouth. Each bite reveals a burst of fruity nectarines complemented by the zesty kick of ginger, creating a perfect balance of sweetness and spice.

The recipe collection features variations to cater to diverse preferences. For those who prefer a classic flavor profile, the Original Fresh Nectarine and Ginger Cake offers a timeless combination of flavors. If you seek a more indulgent experience, the Fresh Nectarine and Ginger Cake with Cream Cheese Frosting adds a layer of creamy richness, elevating the cake to new heights of decadence. For those with dietary restrictions, the Gluten-Free Fresh Nectarine and Ginger Cake provides a delicious alternative without compromising taste or texture.

These recipes are not only delectable but also easy to follow, ensuring a hassle-free baking experience. Whether you're a seasoned baker or just starting your culinary journey, you'll find the instructions clear and concise. Gather your ingredients, preheat your oven, and embark on a delightful baking adventure that will fill your kitchen with the irresistible aroma of freshly baked nectarines and ginger.

Here are our top 13 tried and tested recipes!

NECTARINE CAKE



Nectarine Cake image

Make the most of late summer fruit with this easy to whip up nectarine cake. Moist and lightly sweet it is a beautiful and delicious dessert.

Provided by Kathie Lapcevic

Number Of Ingredients 8

4 Cups Chopped Nectarines, peeling is optional
1 Cup Brown Sugar, packed
3 Cups Unbleached All-Purpose Flour
1 teaspoon Salt
1 ½ teaspoons Baking Powder
2 Eggs
½ Cup Milk
⅔ Cup Butter, melted

Steps:

  • Preheat oven to 325 degrees.
  • Grease a 10" bundt pan..
  • Sift together the flour, salt, and baking powder. Set aside.
  • Whisk together the brown sugar, melted butter, eggs, and milk until completely combined.
  • Pour the wet ingredients into the dry and mix until almost incorporated. The batter will be a little dry at this point.
  • Fold in the chopped nectarines and mix until batter is smooth.
  • Pour the batter into the prepared pan and spread evenly.
  • Bake in preheated oven for 1 hour 10 minutes or until an inserted toothpick comes out clean.
  • Cool in pan for 10 minutes before removing from pan to cool completely.

NECTARINE UPSIDE-DOWN CAKE



Nectarine Upside-Down Cake image

A vibrant cake with fresh nectarines drenched in sweet, buttery goodness!

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 9

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup (1 stick) unsalted butter, melted and divided
2 large eggs
1/2 cup brown sugar, packed
4 nectarines, sliced into 1 1/2-inch thick wedges

Steps:

  • Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, 4 tablespoons butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add remaining 4 tablespoons butter to the bottom of a cast iron skillet or 9-inch cake pan, swirling the pan until the bottom and sides are well coated. Sprinkle brown sugar evenly over the melted butter. Arrange nectarine slices on top in a single layer. Scoop the batter evenly over the nectarines, smoothing out the top. Place into oven and bake for 45 minutes, or until a tester inserted in the center comes out clean. Let cool for 5-10 minutes. Run a knife around the edge of the cake and turn upside down onto a serving plate. Serve immediately.

FRESH GINGER CAKE



Fresh Ginger Cake image

David Lebovitz's headily spiced cake, which Amanda Hesser wrote about in The Times in 1999, calls for a quarter-pound of fresh ginger. Mr. Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, Calif., has since had a long career as a cookbook author and blogger. But this recipe, from his second cookbook, "Room for Dessert," is from relatively early in his writing career. Boldly flavored with just cinnamon, cloves, black pepper and, yes, a lot of fresh ginger, it is simplicity exemplified, coming together quickly and without a mixer. The cake - much like the recipe itself - ages well, its flavors melding and deepening over time.

Provided by Amanda Hesser

Categories     cakes, dessert

Time 2h

Yield 10 servings

Number Of Ingredients 10

1 cup mild molasses
1 cup granulated sugar
1 cup neutral oil, such as grapeseed, vegetable or canola
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
2 teaspoons baking soda
4 ounces fresh ginger, peeled, sliced and finely chopped
2 eggs, at room temperature

Steps:

  • Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
  • In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
  • In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
  • Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
  • Cool cake for at least 30 minutes. Run a knife around the edge of cake to loosen it from pan. Invert cake onto a cooling rack, and remove parchment paper.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 23 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 279 milligrams, Sugar 45 grams, TransFat 0 grams

FRESH NECTARINE-GINGER CAKE



Fresh Nectarine-Ginger Cake image

A delicious not-too-sweet cake. Perfect for afternoon tea, or breakfast, or a summer dessert with cream or vanilla ice cream. It is loaded with fresh fruit! The amount of time it will take to cook depends on the juiciness of the fruit...from 50 to 70 minutes. It is done when the top is firm and golden brown. From the Metropolitan Market "Real Food" magazine.

Provided by BarbryT

Categories     Breads

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 10

2 extra-large eggs
1/4 cup milk
1/3 cup good quality olive oil
1 lemon
2/3 cup sugar, plus
2 tablespoons sugar
1 teaspoon ground ginger
1 1/2 cups self-rising flour
5 large ripe nectarines
1/4 cup candied ginger, finely chopped

Steps:

  • Preheat the oven to 375 degrees Fahrenheit.
  • Lightly oil and flour a removable bottom cake pan (e.g., angel food cake pan). Set aside.
  • In a large bowl, beat (or whisk) together the eggs, milk and oil. Grate the zest off the lemon (use the rest for another purpose) and add to the bowl. Mix well then add the 2/3 C sugar and the ground ginger. Beat well; stir in the flour and mix until a smooth batter is formed.
  • Wash the nectarines and pat them dry. Cut the flesh of four nectarines into small pieces (1/3 to 1/2 inch). Add to batter and stir gently until the fruit is completely incorporated.
  • Pour the batter into the prepared cake pan. Slice the remaining necarine very thin and lay the slices on the top of the cake to cover. Sprinkle with the candied ginger and the remaining 2 T sugar.
  • Bake 50 to 60 (or 70) minutes until firm and golden. Remove from oven and cool completely before serving.

FRESH NECTARINE CAKE



Fresh Nectarine Cake image

This also works well with fresh apricots, peaches, apples or plums. Great for afternoon tea or as a special dessert.

Provided by Perfect Pixie

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

200 g butter, softened
1 cup sugar
3 eggs
150 g peach yogurt or 150 g just plain yogurt
3 cups fresh nectarines, thinly sliced
1/2 cup chopped nuts (optional)
1 lemon, juice and rind of, grated
2 cups flour
3 teaspoons baking powder
1 teaspoon ground cinnamon

Steps:

  • Mix the butter and sugar together in a food processor or large bowl until creamy.
  • Add the eggs and mix well.
  • Mix in the yoghurt, nuts, fruit, lemon juice and rind, flour, baking powder and cinnamon, don't overmix, just mix until ingredients are loosely combined.
  • Pour into a well-greased and baking-paper lined 20cm cake pan.
  • Bake at 180°C for 55-60 minutes.
  • Cool on wire rack.
  • Serve dusted with icing sugar, and accompanied by ice cream or softly whipped cream.

FRESH NECTARINE CAKE WITH BLACKBERRIES



Fresh Nectarine Cake with Blackberries image

This is a quick and easy cake with fresh nectarines and blackberries. I like to arrange the fruit in the shape of a flower or some sort of pattern. You can use peaches or blueberries as well.

Provided by Lena

Categories     Desserts     Cakes

Time 1h10m

Yield 8

Number Of Ingredients 10

½ cup unsalted butter, at room temperature
2 eggs
½ cup white sugar
1 pinch salt
1 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
1 tablespoon milk, or more as needed
3 fresh nectarines - peeled, halved, and pitted, or more to taste
1 (6 ounce) container fresh blackberries, or more to taste
1 tablespoon confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
  • Beat butter in a large bowl with an electric mixer until creamy. Add sugar and salt gradually and mix in well. Add eggs one at a time, beating well after each addition.
  • Combine flour and baking powder, sift, and quickly beat into the batter on low speed. Thin batter with a little milk if needed. Pour batter into the prepared springform pan. Arrange nectarines and blackberries on top in a decorative pattern.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Dust with confectioners' sugar and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 39.1 g, Cholesterol 71.6 mg, Fat 13.1 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 7.7 g, Sodium 114 mg, Sugar 18.6 g

BROWN BUTTER NECTARINE COBBLER/CAKE



Brown Butter Nectarine Cobbler/Cake image

This dessert comes from a subset of cobbler recipes with cakelike leanings. It's blissfully easy. Melt some butter in a skillet (cast iron, if you have it), mix together a pancake-type batter in a bowl, toss with fruit and bake. Raw fruit in this recipe bakes up juicy with a firm yet yielding bite that is not at all mushy. (Keeping the skins helps that.)

Provided by Melissa Clark

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 11

3 cups fresh nectarines or peaches in 1/2-inch slices, or a combination about 1 pound
5 ounces sugar (about 3/4 cup)
1 teaspoon lemon juice
4 tablespoons unsalted butter
3 ounces flour (about 3/4 cup)
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup buttermilk
1/4 cup sliced almonds
1/4 teaspoon freshly grated nutmeg
2 tablespoons Demerara sugar

Steps:

  • Heat the oven to 350 degrees. In a saucepan over medium heat, combine the fruit slices, 1/4 cup sugar and lemon juice. Stirring constantly, bring the mixture to a simmer, then take the pan off the heat.
  • In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it smells very nutty, turns golden, and flecks of dark brown appear, 2 to 3 minutes. Pour the brown butter into an 8-inch-by-8-inch baking dish.
  • In a mixing bowl, combine the flour, remaining 1/2 cup sugar, baking powder and salt. Pour the buttermilk into the dry ingredients and mix just until the dry ingredients are moistened. Scrape the batter on top of the brown butter, use a spatula to even out the batter but be careful not to mix it into the butter. Scatter the nectarine slices and juice on top of the batter without stirring. Sprinkle with the almonds, nutmeg and Demerara sugar. Bake until golden brown, 50 to 55 minutes. Transfer the pan to a wire rack to cool. Serve warm.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 150 milligrams, Sugar 26 grams, TransFat 0 grams

FRESH GINGER CAKE



Fresh Ginger Cake image

This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses and flatters me) that I sometimes think I'm responsible for too much of a good thing. Then I order it, taste it, and decide not to worry: This simple cake is wonderful.

Provided by David Lebovitz

Categories     Cake     Ginger     Brunch     Dessert     Bake     Mother's Day     Fall     Shower     Vegetarian     Pescatarian     Dairy Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10-12

Number Of Ingredients 11

4 ounces fresh ginger
1 cup mild molasses
1 cup sugar
1 cup vegetable oil, preferably peanut
2 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup water
2 teaspoons baking soda
2 eggs, at room temperature

Steps:

  • Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper.
  • Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper.
  • Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.
  • Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.
  • Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.

NECTARINE GOLDEN CAKE



Nectarine Golden Cake image

Provided by Maggie Ruggiero

Categories     Cake     Mixer     Egg     Dessert     Bake     Backyard BBQ     Nectarine     Summer     Butter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 cup all-purpose flour
2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup plus 1/2 tablespoon sugar, divided
2 large eggs
1 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
2 nectarines, pitted and cut into 1/2-inch-thick wedges
1/2 teaspoon grated nutmeg
Equipment: a 9-inch springform pan

Steps:

  • Preheat oven to 350°F with rack in middle. Lightly butter springform pan.
  • Whisk together flour, baking powder, and salt.
  • Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
  • Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.

APRIL BLOOMFIELD'S GINGER CAKE



April Bloomfield's Ginger Cake image

A spicy British classic made with fresh and dried ginger, this cake is just right for teatime. The recipe comes from chef April Bloomfield's book "A Girl and Her Pig."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon coarse salt
1/2 cup boiling water
1 cup unsulfured light molasses (not blackstrap)
1 teaspoon baking soda
1 cup packed dark-brown sugar
1 large egg
1/4 cup finely grated fresh ginger

Steps:

  • Preheat oven to 325 degrees with a rack set in the center. Generously butter an 8-inch round, 3-inch high springform pan. Line bottom with parchment paper and place on baking sheet.
  • In a medium bowl, whisk together flour, baking powder, ground ginger, cinnamon, cloves, and salt. In a small saucepan, stir together boiling water, molasses, and baking soda until molasses has completely dissolved.
  • Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until light and fluffy, about 3 minutes, scraping down sides of bowl as necessary. Reduce speed to medium-low and add egg; mix until combined. Add grated ginger and mix to combine.
  • Add flour mixture in three additions, alternating with the molasses mixture, scraping down sides as necessary. Batter will be very wet. Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Let cool slightly before removing ring from springform pan; serve warm.

EASY FRESH NECTARINE CAKE



Easy Fresh Nectarine Cake image

You can substitute finely chopped peaches if you can't find nectarines. Delicious and easy to make. Top with a glaze of your choice.

Provided by LizCl

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 7

2 1/2-3 cups finely chopped nectarines (about 5-6)
3/4 cup peach nectar or 3/4 cup apricot nectar
1/4 cup oil
4 large eggs
1 teaspoon cinnamon
1 (18 ounce) package yellow cake mix or 1 (18 ounce) vanilla cake mix
1 cup chopped pecans

Steps:

  • Beat the eggs with oil and peach nectar using an electric mixer, until blended.
  • Add cinnamon and cake mix and continue beating on high speed for 2 minutes.
  • Beat in the finely chopped nectarines and chopped pecans.
  • Spoon the batter into a greased and floured bundt pan.
  • Bake at 325°F for 55 to 60 minutes.
  • Cool on a rack for 15 minutes; invert and cool completely.

Nutrition Facts : Calories 332.8, Fat 17.7, SaturatedFat 2.4, Cholesterol 62.9, Sodium 304.7, Carbohydrate 40.1, Fiber 2.1, Sugar 21.2, Protein 5.2

CARAMELIZED-NECTARINE AND GINGER SHORTCAKES WITH SOUR CREAM



Caramelized-Nectarine and Ginger Shortcakes with Sour Cream image

Categories     Cake     Fruit     Ginger     Dessert     Bake     Nectarine     Summer     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

Biscuits
2 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup whole milk
1 large egg
1/4 cup chopped crystallized ginger
Filling
2 pounds nectarines (about 8 medium), peeled, pitted, sliced
2/3 cup (packed) golden brown sugar
1 tablespoon fresh lemon juice
Sour cream
3 cups sour cream (24 ounces)
2/3 cup sugar

Steps:

  • For biscuits:
  • Preheat oven to 400°F. Line baking sheet with parchment paper. Combine first 5 ingredients in processor; blend 10 seconds. Add butter and blend until mixture resembles coarse meal. Whisk milk and egg in small bowl. Add milk mixture to processor; blend using 5 on/off turns. Add crystallized ginger. Using on/off turns, blend until dough just comes together. Turn dough out onto work surface; knead gently 5 turns. Shape dough into log; cut crosswise into 8 rounds. Pat each round to 1-inch thickness; place on prepared baking sheet.
  • Bake biscuits until tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool at least 15 minutes and up to 2 hours.
  • For filling:
  • Combine half of nectarines, 1/3 cup brown sugar and 1/2 tablespoon lemon juice in heavy large skillet. Cook over high heat until fruit is just tender and juices bubble thickly, stirring often, about 5 minutes. Transfer to bowl; repeat with remaining nectarines, sugar, and lemon juice. Set aside at least 30 minutes and up to 2 hours. for sour cream: Combine sour cream and sugar in bowl; whisk to blend.
  • Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 8 bowls. Spoon filling and sour cream onto each; cover each with biscuit top.

NECTARINE CRISP



Nectarine Crisp image

Provided by Florence Fabricant

Categories     brunch, weekday, dessert

Time 1h

Yield 6 servings

Number Of Ingredients 8

4 tablespoons softened unsalted butter
1 teaspoon cinnamon
1 cup light brown sugar
2 tablespoons cornstarch
3 pounds ripe nectarines, pitted and cut in eighths
1 tablespoon fresh lemon juice
1/2 cup flour
Whipped cream or ice cream

Steps:

  • Preheat oven to 350 degrees. Grease a shallow five- to six-cup baking dish with a little butter.
  • Lightly mix half a teaspoon of the cinnamon, half a cup of the brown sugar and the cornstarch together. Toss the nectarines with the lemon juice, fold in the sugar mixture and spread in the baking dish.
  • With a fork or a pastry blender, or by pulsing in a food processor, combine the flour, remaining sugar and cinnamon with the remaining butter until crumbly. Spread over the nectarines.
  • Bake about 40 minutes, until the top has browned and the filling is bubbly. Allow the crisp to cool to lukewarm, then serve with whipped cream or ice cream.

Tips:

  • Choose ripe, fragrant nectarines: The quality of your nectarines will greatly impact the flavor of your cake. Look for fruits that are soft to the touch and have a sweet, fruity aroma.
  • Use fresh ginger: Fresh ginger adds a zesty, spicy flavor to the cake. If you don't have fresh ginger on hand, you can substitute 1 teaspoon of ground ginger, but the flavor will be less pronounced.
  • Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are well combined.
  • Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through. If the toothpick comes out with batter or crumbs attached, continue baking for a few more minutes.
  • Let the cake cool completely before frosting: This will help the frosting to set properly and prevent it from melting.

Conclusion:

This fresh nectarine ginger cake is a delicious and easy-to-make treat that is perfect for any occasion. The combination of sweet nectarines, zesty ginger, and fluffy cake is sure to please everyone. Whether you're serving it for dessert or as a snack, this cake is sure to be a hit.

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