Nectarine Crumb Coffee Cake Recipes

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.