Summer Nectarine Streusel Cake

Overview

summer nectarine streusel cake

By Amy // Posted Jan 1, 2020 // Category Cakes 

Whenever summer comes, this is my go-to summer nectarine streusel cake. Stone fruits work particularly well in this recipe and pairs deliciously with the buttery streusel.

You’ve got so many good elements working together here. Streusel for crunch, the nectarine for a sweet and tart kick, and the butter cake brings everything together. The cake is so light and buttery, it turns out beautifully each time.

Using a stand mixer really helps the batter incorporate the air evenly throughout the cake. 

Check out my favourite cake recipes.
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tips

 1. THIS IS A VERSATILE CAKE

Swap the nectarine to another fruit of your choice. Why not add two kinds of fruit.

I’ve made the same cake so far with pear and  with peaches and they’ve all tasted just as good.

I think I’ll try plums next!

2. CREAM THE BUTTER AND SUGAR WELL

My cake had such beautiful fine texture, with no big air pockets inside.

So, to achieve this, you really need to know how to cream butter and sugar well.

The butter has to be well softened and you absolutely need to continue beating until it appears light and fluffy. 

Check out the link below to learn more about how to see a step by step guide. 

Creaming butter and sugar

RatingDifficultyIntermediate

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Yields12 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

Butter cake
 ½ cup butter (at room temperature)
 ¾ cup white sugar
 2 eggs (at room temperature)
 1 tsp vanilla extract
 ½ cup milk (at room temperature)
 ½ cup sour cream (at room temperature)
 2 cups all purpose flour
 2 tsp baking powder
 ¼ tsp salt
 1 tbsp butter (to grease tin)
 4 fresh nectarines
Streusel
  cup all purpose flour
  cup white sugar
 4 tbsp melted butter
 ½ tsp cinnamon

1

Preheat your oven to 180 degrees celsius (350 degrees Fahrenheit).

2

Wash and cut 3-4 nectarines into wedges or slices. Set aside and make the batter.

3

Mix the butter(room temperature) and sugar using the paddle attachment and beat at a moderate speed (3-4 on a stand mixer)until mixture is light and fluffy (about 3 minutes). Note: A hand mixer can be used.

4

Add the eggs (room temperature) and the vanilla and beat at medium speed until mixture is smooth. Note: Scrape the side and bottom of bowl regularly to ensure thorough mixing of ingredients.

5

Add milk and sour cream and beat at low speed until just combined.

6

Prepare the flour. In a separate bowl, mix flour, baking powder and salt with a fork. Sift the flour mixture on top of the wet ingredients in the stand mixer. Turn the mixer on low and stop as soon as batter comes together. Be careful not to overmix. Using a spatula, carefully scrape the side and bottom to incorporate the ingredients.

7

Grease a cake tin with a tablespoon of butter and gently place the batter into the tin. Level the batter with a spatula or offset spatula. Place the peaches on top of the batter.

8

Make the streusel. In a bowl, mix the flour, sugar and cinnamon together and then add the butter. Mix everything until the mixture becomes crumbly.

9

Sprinkle the streusel mixture over the cake and the peaches, making sure it is spread evenly throughout the cake.

10

Bake the cake at 180 degrees Celsius for 45-50 minutes. When a toothpick through the centre of the cake comes out clean, it is ready. Note: If the streusel starts turning very dark, place tinfoil over the cake while baking to stop the colour changing further.

Ingredients

Butter cake
 ½ cup butter (at room temperature)
 ¾ cup white sugar
 2 eggs (at room temperature)
 1 tsp vanilla extract
 ½ cup milk (at room temperature)
 ½ cup sour cream (at room temperature)
 2 cups all purpose flour
 2 tsp baking powder
 ¼ tsp salt
 1 tbsp butter (to grease tin)
 4 fresh nectarines
Streusel
  cup all purpose flour
  cup white sugar
 4 tbsp melted butter
 ½ tsp cinnamon

Directions

1

Preheat your oven to 180 degrees celsius (350 degrees Fahrenheit).

2

Wash and cut 3-4 nectarines into wedges or slices. Set aside and make the batter.

3

Mix the butter(room temperature) and sugar using the paddle attachment and beat at a moderate speed (3-4 on a stand mixer)until mixture is light and fluffy (about 3 minutes). Note: A hand mixer can be used.

4

Add the eggs (room temperature) and the vanilla and beat at medium speed until mixture is smooth. Note: Scrape the side and bottom of bowl regularly to ensure thorough mixing of ingredients.

5

Add milk and sour cream and beat at low speed until just combined.

6

Prepare the flour. In a separate bowl, mix flour, baking powder and salt with a fork. Sift the flour mixture on top of the wet ingredients in the stand mixer. Turn the mixer on low and stop as soon as batter comes together. Be careful not to overmix. Using a spatula, carefully scrape the side and bottom to incorporate the ingredients.

7

Grease a cake tin with a tablespoon of butter and gently place the batter into the tin. Level the batter with a spatula or offset spatula. Place the peaches on top of the batter.

8

Make the streusel. In a bowl, mix the flour, sugar and cinnamon together and then add the butter. Mix everything until the mixture becomes crumbly.

9

Sprinkle the streusel mixture over the cake and the peaches, making sure it is spread evenly throughout the cake.

10

Bake the cake at 180 degrees Celsius for 45-50 minutes. When a toothpick through the centre of the cake comes out clean, it is ready. Note: If the streusel starts turning very dark, place tinfoil over the cake while baking to stop the colour changing further.

Summer Nectarine Streusel Cake
Nutrition Facts

Servings 12


Amount Per Serving
Calories 360
% Daily Value *
Total Fat 15.7g25%
Saturated Fat 9.6g48%
Cholesterol 65mg22%
Sodium 161mg7%
Potassium 152mg5%
Total Carbohydrate 52.1g18%
Dietary Fiber 0.9g4%
Sugars 30g
Protein 4.6g10%

Calcium 72%
Iron 2%
Vitamin D 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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