Nectarine Crumb Cake

5 from 1 vote

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.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 259kcal

Author: Nicole Spiridakis

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

US Customary - Metric

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.

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