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Nectarine Cake
4.4 from 143 votes

Nectarine Cake

Nectarine Cake is a tender, buttery cake topped with fresh nectarine slices and a light egg-based topping. The soft crust forms a base for sweet stone fruit arranged over breadcrumbs, with a smooth topping baked until golden. The use of fresh nectarines imparts juicy sweetness, making this cake a delightful summer dessert.

Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 14 pieces
Calories: 209 kcal
Course: Cake
Cuisine: Romanian

Ingredients

Cake:
  • 150 g all-purpose flour 5.3 oz/ 1 ¼ cups
  • 100 g butter 3.5 oz/ ⅓ cup + 1 tablespoon, unsalted
  • 100 g granulated sugar 3.5 oz/ ½ cup
  • salt a pinch
  • 1 egg
  • 1 tablespoon dry breadcrumbs
  • 650 g nectarines or peaches, 23 oz
Topping:
  • 3 egg
  • 3 tablespoons granulated sugar
  • 3 tablespoons all-purpose flour
  • icing sugar

Instructions

Cake:
    Cup of Yum
  1. Preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius. Line a baking dish of approximately 8x13 inches/21x32 cm with baking paper.
  2. 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.
  3. 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.
  4. Prepare the fruit in the meantime. Stone the nectarines or peaches and quarter them. If they are very large, cut them into eights.
  5. 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.
Topping:
  1. 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.
  2. Bake topping: Pour this mixture over the cake and continue baking for another 15 minutes or until golden brown and baked through.
  3. Dust with icing sugar before serving.

Notes

  • Using a digital kitchen scale improves ingredient measurement accuracy for a more consistent cake texture.

Nutrition Information

Serving 1g Calories 209kcal (10%) Carbohydrates 33g (11%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g (18%) Cholesterol 68mg (23%) Sodium 79mg (3%) Fiber 1g (4%) Sugar 22g (44%)

Nutrition Facts

Serving: 14 pieces

Amount Per Serving

Calories 209

% Daily Value*

Serving 1g
Calories 209kcal 10%
Carbohydrates 33g 11%
Protein 4g 8%
Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Cholesterol 68mg 23%
Sodium 79mg 3%
Fiber 1g 4%
Sugar 22g 44%

* Percent Daily Values are based on a 2,000 calorie diet.