Fresh Nectarine Cake Recipes

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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

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.

NECTARINE CAKE



Nectarine Cake image

Nectarine cake made with six ingredients, this is our favorite nectarine recipe. You can also make it with fresh peaches.

Provided by Adina

Categories     Cakes

Time 1h10m

Number Of Ingredients 13

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

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.

Nutrition Facts : ServingSize 1 g, Calories 209 kcal, Carbohydrate 33 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 68 mg, Sodium 79 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 3 g

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.

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

NECTARINE UPSIDE-DOWN CAKE WITH SALTED CARAMEL



Nectarine Upside-Down Cake with Salted Caramel image

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 11

Cooking spray
1 3/4 cups sugar
1 teaspoon fine salt
4 nectarines, cut into 1/2-inch wedges (about 1 1/4 pounds)
1 3/4 cups all-purpose flour
1 teaspoon baking powder 1/2 teaspoon baking soda
1 stick unsalted butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
Coarse sea salt, for sprinkling

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.

FRESH PEACH CAKE



Fresh Peach Cake image

Provided by Ina Garten

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
  • Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
  • Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

NECTARINE UPSIDE-DOWN CAKE



Nectarine Upside-Down Cake image

This simple cake is terrific on its own, but feel free to up the ante with lightly sweetened whipped cream or vanilla-bean ice cream. Try other frozen stone fruit like peaches or plums in place of the nectarines.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h45m

Number Of Ingredients 11

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup dark-brown sugar
4 cups frozen nectarines, thawed and cut into bite-size pieces
1 1/2 cups all-purpose flour, (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup plain Greek yogurt

Steps:

  • Preheat oven to 325 degrees. Place 4 tablespoons butter in a 9-inch round cake pan (2 inches deep) and melt in oven. Remove pan from oven and sprinkle brown sugar evenly over butter.
  • With two double-thick layers of paper towels, press as much liquid as possible out of nectarines. Arrange fruit in an even layer in pan.
  • In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine.
  • With a spatula, spread batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, 1 hour 10 minutes. Let cake cool in pan on a wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.

NECTARINE UPSIDE-DOWN CAKE



Nectarine Upside-Down Cake image

A buttery brown sugar glaze and the simple white cake below make this upside-down cake irresistible.

Provided by Laka kuharica - Easy Cook

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 1h15m

Yield 10

Number Of Ingredients 10

3 tablespoons butter, at room temperature
¼ cup brown sugar (such as muscovado)
4 fresh nectarines, sliced into bite-size pieces
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
11 tablespoons unsalted butter, at room temperature
½ cup white sugar
2 large eggs
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 327 calories, Carbohydrate 38.7 g, Cholesterol 79.9 mg, Fat 17.5 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 10.6 g, Sodium 265 mg, Sugar 18.1 g

SPICED NECTARINE CAKE



Spiced Nectarine Cake image

Categories     Cake     Breakfast     Brunch     Dessert     Bake     Nectarine     Summer     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 3 tablespoons sugar
2 large eggs
1 tablespoon fresh lemon juice
1 1/2 teaspoons finely grated lemon peel
1 1/4 cups self-rising flour
5 medium nectarines (about 1 3/4 pounds), halved, each half cut into 4 slices
3/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°F. Generously butter 9-inch-diameter springform pan. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Add 3/4 cup sugar and beat until blended. Beat in eggs 1 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; press lightly to adhere. Mix cinnamon and remaining 3 tablespoons sugar in small bowl. Sprinkle over cake.
  • Bake until cake is golden brown and tester inserted into center comes out clean, about 1 hour (50 minutes for plums or pluots). Cut around cake to loosen; remove pan sides. Serve cake slightly warm or at room temperature.

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.

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From therecipes.info


CREAMY NECTARINE-Y CHEESECAKE – LOST RECIPES FOUND
Add milk, sugar, and salt; set over boiling water and heat until gelatin is dissolved, stirring occasionally. Beat egg yolk lightly. Stir a spoonful of hot gelatin into yolk, then combine with remaining gelatin. Cook 1 to 2 minutes longer, stirring constantly. Stir in …
From lostrecipesfound.com


NECTARINE CRUMB CAKE RECIPE ~ IT'S YUMMI!
2013-07-30 Instructions. Place oven rack in the upper third of your oven and heat oven to 350 degrees F. Lightly grease an 8 x 8-inch cake pan and set aside. In a medium bowl whisk together flour, sugars, baking powder, salt, cinnamon, and nutmeg. Set aside. Place butter in a small saucepan or microwave safe bowl and melt.
From itsyummi.com


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