Can I use peaches instead of nectarines in this cake?

Yes! This cake can easily be made with peaches instead of nectarines. The flavor will be slightly different, but the texture and juiciness of the peaches will work wonderfully in this recipe.

How do I store leftovers of nectarine cake?

To store leftover nectarine cake, keep it in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate the cake for up to 5 days. You can also freeze it for up to 3 months. Just make sure to let it cool completely before storing.

Can I make this nectarine cake gluten-free?

Absolutely! To make this cake gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. Ensure the flour blend contains xanthan gum to help with the texture.

How can I make the nectarine cake more flavorful?

For added flavor, consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter. You could also add a touch of lemon zest to complement the nectarines and balance out the sweetness.

Nectarine Cake: Simple and Refreshing Summer Dessert

Name: Nectarine Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Romanian
Ingredients: 150g all-purpose flour; 100g unsalted butter; 100g granulated sugar; a pinch of salt; 1 egg; 1 tablespoon dry breadcrumbs; 650g nectarines or peaches; 3 eggs (for topping); 3 tablespoons granulated sugar (for topping); 3 tablespoons all-purpose flour (for topping); icing sugar (for dusting)

Description

This easy and delicious nectarine cake combines a golden, soft base topped with fresh nectarines. It’s a perfect summer treat that’s simple to make and perfect for family gatherings or casual get-togethers. The fruit provides a refreshing sweetness, while the light, airy topping adds a rich finish to this simple yet irresistible cake.

Ingredients

Scale

150g all-purpose flour
100g unsalted butter
100g granulated sugar
a pinch of salt
1 egg
1 tablespoon dry breadcrumbs
650g nectarines or peaches
3 eggs (for topping)
3 tablespoons granulated sugar (for topping)
3 tablespoons all-purpose flour (for topping)
icing sugar (for dusting)

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Instructions

Preheat the oven to 400°F (200°C). Line an 8×13-inch baking dish with parchment paper.
In a food processor, combine the flour, butter, sugar, salt, and egg. Mix until the dough comes together. The dough should be soft; add a little extra flour if too sticky.
Transfer the dough into the prepared baking dish, pressing it evenly with fingers or a spoon. Bake for 15-18 minutes until golden.
While the base is baking, wash, stone, and slice the nectarines into eighths if they’re large.
Once the base is done, sprinkle breadcrumbs evenly on top and arrange the nectarine slices.
For the topping, separate the eggs. Beat the egg whites until stiff, and beat the yolks with sugar. Mix in flour and fold in the egg whites.
Pour the egg mixture over the nectarines and bake for another 15 minutes until golden brown.
Once done, remove from the oven and let it cool slightly. Dust with powdered sugar before serving.

Notes

If the dough is too sticky, add a little more flour until you reach the right consistency.
For less juice release from the nectarines, choose slightly unripe fruit.
Make sure to use breadcrumbs to avoid sogginess from the fruit’s juices.
This cake is best served slightly warm or at room temperature.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Romanian

Nutrition

Serving Size: 1 slice
Calories: 209
Sugar: 22g
Sodium: 79mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 4g
Cholesterol: 68mg