Nectarine Crumb Cake
A buttermilk-based tender nectarine crumb cake that's full of fresh nectarines to make the most of stone fruit season. This is a lovely little breakfast cake or dress it up with a scoop of vanilla ice cream for dessert.
Ingredients
For the Cake
- 1 ¼ cups oat flour , or 1 cup whole wheat pastry flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter , at room temperature
- ⅔ cup sugar
- ½ teaspoon pure vanilla extract
- ½ cup well-shaken buttermilk
- 4 nectarines , pitted and coarsely chopped
For the Crumb Topping
- ¼ cup old fashioned rolled oats
- 2 tablespoons sugar
- ¼ cup oat flour
- 2 tablespoons unsalted butter , at room temperature
Instructions
- Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Make the topping
- In a small bowl, whisk together the oats, sugar, and flour. Rub in the butter with your hands until it forms a coarse meal.
Make the cake
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and ⅔ cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla.
- At low speed, mix in the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mixing until just combined. Fold in the chopped nectarines.
- Spoon the batter into cake pan, smoothing top. Scatter the crumble evenly across the top.
- Bake until cake is golden and a tester inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool 10 to 15 minutes more. Invert onto a plate and serve warm or at room temperature.
Nutrition
Calories: 259kcalCarbohydrates: 40gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 24mgSodium: 194mgPotassium: 183mgFiber: 3gSugar: 26gVitamin A: 525IUVitamin C: 2mgCalcium: 46mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!