Nectarine Crumb 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:

• 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. Remove from heat and allow butter to cool.
• In another bowl, cream together the egg, egg yolk, milk and vanilla extract. While whisking, slowly (this is important, or your eggs will scramble!) add the cooled butter to the wet ingredients and whisk until well incorporated.
• Add the wet ingredients to the dry and mix until there is only a tiny bit of flour left showing. Fold in the diced peaches until they are distributed evenly. Divide batter into prepared baking pan.
• For the crumb topping, combine all ingredients in a bowl and mash together using your clean hands until it is crumbly and butter becomes the size of small peas. This takes about 3 minutes. Sprinkle over the muffin batter before baking.
• Bake 20 minutes, or until a skewer or toothpick inserted into the cake comes out clean. Remove from oven and let cool in the pan on a wire rack for 20 minutes 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 CRUMB COFFEE CAKE

Steps:

• Heat the oven to 350 degrees (325 degrees for dark pan). Grease and flour the bottom and sides of 9-inch spring-form pan. Mix the flour and ½ cup sugar in large bowl; with cut in the butter cubes with a pastry cutter, or mix on low speed with electric mixer until mixture resembles coarse crumbs.
• Reserve ½ cup of mixture. Place ¾ cup cottage cheese and 1 egg in food processor; process until smooth. Place cottage cheese and egg mixture into a large bowl. Add all but the reserved ½ cup of the flour mixture and the baking powder to the cottage cheese and egg mixture.
• Mix on the low speed with a mixer until the crust holds together. Press or spread the crust in the bottom and 2 inches up the sides of the pan.
• Place 1 cup cottage cheese, ¼ cup sugar, 1 egg, and almond extract in a clean food processor bowl and process until combined. Pour the cottage cheese filling over the crust. Place the nectarines over the filling in single layer.
• In small bowl, mix the almonds with the reserved ½ cup of the flour mixture; sprinkle over the nectarines. Bake for 40 to 50 minutes or until the filling is set and the crust is golden brown. Cool 30 minutes. Serve warm or cool.

SKILLET NECTARINE CAKE

Steps:

• Preheat a grill to medium high and prepare for indirect cooking: For a gas grill, turn off one or two of the center burners. On a charcoal grill, bank the coals to the sides, leaving the center open. Grill the nectarines: Toss the nectarines with the melted butter and brown sugar in a medium bowl. Grill over direct heat until well marked, 2 to 3 minutes per side. Remove to a bowl.
• Cover the grill and reduce the heat to medium or medium low (the temperature should be 350˚ F to 400˚ F). Prepare the cake: Butter a 10-inch cast-iron skillet. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and 2/3 cup granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and almond extract until well combined. Reduce the mixer speed to low and beat in the flour mixture in two batches, alternating with the buttermilk.
• Spread the batter in the prepared skillet. Arrange the nectarines on top, cut-side up. Place the skillet over indirect heat, cover the grill and cook, rotating the skillet halfway through, until the cake is golden brown and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool slightly.
• Beat the creme fraiche and the remaining 1 tablespoon granulated sugar in a medium bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Serve with the cake.

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.

NECTARINE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Melt 2 tablespoons butter over medium heat. Add brown sugar and cook, stirring constantly, 2 minutes. Transfer to 9" round cake pan and spread evenly. Arrange nectarine slices over top in concentric circles in pan. If using large nectarines, you will only need 2 nectarines and will make two overlapping circles. If using smaller nectarines, you may need 3 nectarines and have more circles.
• Beat butter until creamy. Add sugar and continue beating until light and fluffy. Add egg substitute or eggs and beat until blended. If using egg substitute, the mixture may look slightly curdled. Stir in milk and vanilla, blending well. Stir together dry ingredients; add to batter and mix on low speed just until blended. Batter is not very thick.
• Spread batter evenly over nectarines. Bake cake until wooden pick tests clean, about 30-35 minutes. Let cool on wire rack 10 minutes, then invert onto serving platter. Cut into wedges to serve.
• This is great, warm, for brunch. For dessert, I sometimes add slightly sweetened whipped cream.

NECTARINE PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place a large pot of water over high heat, and bring to a boil.
• Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside.
• Place the nectarines in boiling water for 30 to 45 seconds. Immediately place nectarines under cold running water and remove skins. Cut nectarines in half and remove pits. Place halves in the pie shell with the cut side down. Pour the cream mixture around the nectarines.
• Bake at 400 degrees F (205 degrees C) for 35 to 40 minutes. Good served warm or cold.