Cakes made with stone fruit are fabulous because stone fruit tends to be juicy, and the tender crumb of a cake is only enhanced with the fruits’ sweet juices.
Aside from plums and peaches, I love to bake with nectarines, and I’ll often do so by making this nectarine crumb cake.
This crumb cake is aromatic and comforting, and combines some of my favorite elements of both cake and pie.
This crumb cake can be made with any type of stone fruit, but I find it particularly easy to make with nectarines because they don’t need to be peeled. I simply slice the nectarines into wedges and discard their cores.
The nectarines can be scattered on top of the cake batter, or you can neatly arrange them in a radial pattern, which is what I like to do.
As the crumb cake bakes, the nectarines will be engulfed inside the cake batter. The nectarines won’t be completely hidden, but the cake batter will definitely rise above the fruit.
The crumb topping is what, of course, makes this crumb cake a crumb cake. You can skip the topping if you like, but it’s honestly my favorite part of the cake, so I wouldn’t advise it.
I love the difference in texture that it provides against the tender cake and the soft nectarine slices. The crumb topping is also a slight nod to pie or cobbler, which makes me feel like I’m getting the best of both worlds.
If you aren’t yet craving this crumb cake, then I can guarantee that about halfway through this cake baking, you will be. The scent of cinnamon and sweet nectarines wafting through the air will have you eagerly peeking through the oven window, anticipating the moment you can take the crumb cake out and dig right in!
- 3/4 cup granulated sugar
- 1 stick unsalted butter, (1/2 cup) plus more for greasing pan, softened
- 2 eggs
- 1/4 tsp almond extract
- 1 tsp vanilla extract
- 5 tbsp whole milk
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 2 nectarines, pitted and sliced into 1/4" wedges
for the streusel topping
- 1/4 cup all-purpose flour
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 1 tbsp ground almonds
- 3 tbsp unsalted butter, cubed
- 1-2 tbsp shaved almonds
- 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.
Nutrition Information:Yield: 8 Serving Size: 8 Servings
Amount Per Serving: Calories: 358