Best 8 Spiced Nectarine Cake Recipes

NECTARINE CAKE

Steps:

• Preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius. Line a baking dish of approximately 8x13 inches/21x32 cm with baking paper.
• Dough: Place the flour, butter, sugar, salt, and egg in the food processor. Mix shortly until the dough comes together. The dough is pretty soft, but if you think it is way too sticky add an extra tablespoon flour.
• Bake dough: Place the dough in small heaps into the prepared baking dish. Press the dough evenly in the dish with your fingers (you can flour the fingers a bit first) or a floured spoon. Bake for about 15 minutes until lightly golden but not quite done yet.
• Prepare the fruit in the meantime. Stone the nectarines or peaches and quarter them. If they are very large, cut them into eights.
• Take the cake out of the oven, sprinkle it evenly with the breadcrumbs and arrange the nectarine slices on top. Place back in the oven and bake for another 10 minutes.
• Mix topping: In the meantime separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with the 3 tablespoons sugar. Add the flour to the egg yolk mixture and incorporate. Fold in the beaten egg whites.
• Bake topping: Pour this mixture over the cake and continue baking for another 15 minutes or until golden brown and baked through.
• Dust with icing sugar before serving.

NECTARINE CRUMB CAKE

Steps:

• Preheat the oven to 350°F. Brush a 9-inch cake pan with about 1 tbsp of softened butter. Line the bottom and sides of the cake pan with parchment paper. Alternatively, use a springform pan, and grease with butter.
• In the bowl of a stand mixer, add the granulated sugar and unsalted butter. Beat until light and fluffy. Add in the eggs, one at a time, mixing on medium speed. Follow with the almond extract, vanilla extract, and milk. Mix until combined well.
• Add the flour, baking powder, salt, and ground cinnamon. Mix the batter on medium speed just until everything is mixed together.
• Use a spatula to scrape the bottom of the mixing bowl to incorporate any unmixed batter. Then, spread the batter out into your prepared cake pan. Arrange the nectarine slices in a radial pattern, placing the nectarines on top of the cake batter.
• In a medium bowl, mix the streusel ingredients: the flour, sugars, cinnamon, and ground almonds. Then drop in the cubed butter, and use your hands to crumble the butter and flour mixture together to create pea-size clumps. Sprinkle this mixture over the nectarines. Follow with the shaved almonds.
• Bake the cake for 45-50 minutes, until the top is golden throughout and a toothpick inserted in the center comes out clean. The cake should also spring back to the touch when gently pressed down.
• Cool the cake for 20 minutes in the pan before gently nudging it out of the cake pan, or releasing the sides of the springform pan.

NECTARINE GOLDEN CAKE

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.

SPICED NECTARINE CAKE

Steps:

• Preheat oven to 350 degrees. Generously grease a 9-inch-diameter springform pan. (I used a 10-inch springform with fantastic results.) Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Add 2/3 cup sugar and beat until blended. Beat in eggs one at a time, then lemon juice and lemon peel. Beat in flour until smooth. Spread batter evenly in prepared pan. Arrange enough nectarine slices atop batter in concentric circles to cover completely, pressing lightly to adhere. Mix cinnamon and 2 tablespoons sugar together. Sprinkle over cake. Bake until cake is golden brown and tester inserted into center comes out clean, about 1 hour (50 minutes for plums, 80 minutes for peaches). Cut around cake to loosen; remove pan sides. Serve cake slightly warm or at room temperature. Makes 8 servings

NECTARINE UPSIDE-DOWN CAKE WITH SALTED CARAMEL

Steps:

• Preheat the oven to 375 degrees Fand coat a 9-inch-square cake pan with cooking spray. Combine 3/4 cup sugar, 1/2 teaspoon fine salt and 1 1/2 tablespoons water in a medium saucepan and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and immediately pour into the prepared cake pan (the caramel hardens quickly). Arrange the nectarines over the caramel in 4 rows; set the pan aside.
• Whisk the flour, baking powder, baking soda and the remaining 1/2 teaspoon fine salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the nectarines and spread evenly.
• Transfer to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely. Sprinkle with sea salt.

EASY FRESH NECTARINE CAKE

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.

SPICED NECTARINE SAUCE

Steps:

• If you'd rather, peel the nectarines; I like having the peel in there.
• Melt butter in small saucepan over medium high heat.
• Dissolve brown sugar in the melted butter, then add the cubed nectarines and the rest of the spices.
• When mixture starts to simmer, turn heat down to low.
• Simmer in order to achieve desired consistency and allow flavors to blend. You will want this to be chunky, with some textural variation--chunks of fruit in a thick, medium-brown sauce. This may take 5-10 minutes. Remove pods before serving (? I'm actually not sure if you can eat them).
• Serve warm with vanilla ice cream, or cool and refrigerate.
• My note: this was excellent with hot multigrain cereal! I cooked the cereal first and then added the sauce, about 1:1, stirred it in and warmed it up along with the cereal for a few minutes on low/simmer. Yummy!

NECTARINE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 340 degrees F (170 degrees C). Place butter in a 9-inch round cake pan and melt in the oven as it preheats.
• Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange nectarine pieces on the brown sugar layer.
• Gently whisk flour, baking powder, and salt together in a bowl. Beat unsalted butter and white sugar together in a separate bowl until creamy and smooth; add eggs, 1 at a time, beating well after each addition. Beat vanilla extract into the creamed butter mixture. Add flour mixture to creamed butter mixture; beat on low speed just until batter is combined, about 1 minute. Spread batter over nectarine layer.
• Increase oven temperature to 350 degrees F (180 degrees C).
• Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in pan on a wire rack for 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.