Nectarine season = the best season, and this is not up for debate. To celebrate the best season of the year, let’s make this Berry Nectarine Cake, because no celebration is complete without a cake.
This cake has two parts. Part 1: the super moist, super fluffy, super delicious cake. Part 2 (my favorite part): the super caramelized nectarines and berries with crunchy sugar crystals all around. Together, these two parts make this cake magical. Now, I’m team nectarine, because they’re slightly sweeter than peaches; however, if you are on team peach, just swap out the nectarines for peaches and the cake will turn out almost the same.
If you aren’t already sold on the Berry Nectarine Cake, I’m going to let you in on a little secret. Half of this cake is made in the blender! Yup, you heard me. That means less mixing and quicker results, which ultimately leads to you getting a slice of cake even faster!
TIPS FOR MAKING THE BEST BERRY NECTARINE CAKE
Measuring flour - the key to any fluffy and tender baked good is accurately measuring your flour. Typically when you just scoop out the flour straight from the container, you end up measuring way too much flour. This is because when you scoop the flour straight from the container, you are packing it down too much, meaning that your measuring cup is filled with dense flour. Measuring too much flour can ruin almost any baked good, so I recommend using a kitchen food scale when possible since this will provide the most accurate results. However, if you do not have a food scale the most accurate way you can measure your flour is by spooning the flour into your measuring cup until it is full. Then with the flat side of a butter knife, swipe the excess overflowing flour off. This method is called spooning and leveling your flour.
Preparation - making sure all of your ingredients are prepared before making this cake, will make making it a million times easier. Preheat your oven, line a cake pan, rinse your berries, slice the peaches, and puree the peaches all before you begin making the actual cake. Doing all of this will also help you work more quickly and efficiently.
TOTAL TIME: 1 hour 30 minutes SERVINGS: 8 slices
2 ⅔ cup all purpose flour - spooned and leveled
½ cup brown sugar
½ cup granulated sugar
6 tablespoons olive oil
¼ cup milk of choice
½ cup whole milk yogurt (Greek yogurt works too)
2 large nectarines pureed
1 ½ teaspoon baking soda
1 ½ teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
Pinch of salt
3 nectarines sliced
¼ cup brown sugar
½ cup raspberries, black berries, strawberries (sliced), or blueberries
Raw sugar (optional)
Preheat your oven to 350° F and line the bottom of a 9 inch round cake pan with parchment paper and spray down the sides with cooking spray.
Slice 3 of your nectarines for the topping and set them aside.
Then, puree two of your nectarines in a blender with the skin on. Make sure to remove the pits before blending. Blend the nectarines with the olive oil, brown sugar, granulated sugar, milk, yogurt, and vanilla until everything is smooth.
Set the pureed mixture aside and mix together the flour, baking soda, baking powder, cinnamon, and salt.
Pour the wet pureed mixture into the dry ingredients and mix until everything is just combined. Mix until you do not see any more flour streaks.
Pour the batter into your cake pan and then place the sliced nectarines and berries on top of the cake. Sprinkle brown sugar on top of the fruit and a sprinkle of raw sugar to add a little crunch. You want to try and work as quickly as you can.
Bake at 350° F for 60-70 minutes.
Let it cool completely before slicing. Top with powdered sugar before serving.
made this? DM us a picture or tag us @agktchn!