Nectarine Coffee Cake

Fresh summer fruit keeps this Nectarine Coffee Cake moist. Try substituting the nectarines for other seasonal fruit like cherries or pears.

Coffee cake with fresh nectarines
The nectarine tree in the front yard is pregnant with fruit. The firm, juicy orbs are days away from their peak ripeness.  The bounty came late this year. The heavy clusters already snapping a large branch, an annual occurrence.  I should cull them in March, but I feel guilty not giving each one the chance to ripen.  A few sun-soaked fruit are ready to burst.  This weekend, I plucked two of these soft, round globes of goodness and consumed them sun-warmed and straight from the tree – juice dripping unabashedly down my chin. A handful more made it into this moist nectarine coffee cake.

Nectarine Coffee Cake

  • Servings: 6-8 Servings
  • Print

Fresh summer nectarines keep this cake moist. Try substituting the nectarines for other seasonal fruit like cherries or pears.


  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup sugar
  • 2 large eggs
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla
  • 1 ¼ lbs. nectarines, cut into ½ inch wedges
  • Topping
  • 1 ½ tablespoons sugar
  • ¼ teaspoon cinnamon
  • pinch nutmeg
  • ⅓ cup apricot jam


  1. Preheat oven to 350 degrees F. Butter a 9” springform pan. In a small bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Set aside. In the bowl of a mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Stir in flour (batter with be thick).
  2. Spread batter in prepared pan. Press nectarine wedges halfway into batter in concentric circles, spacing slightly apart. Combine remaining sugar, cinnamon and nutmeg and sprinkle over nectarines. Bake until cake is golden and tester inserted into the center comes out clean, 40-50 minutes. Release pan sides. Cool for 10 minutes.
  3. Warm apricot jam in microwave 30 seconds. Sieve jam and brush over coffee cake. Serve warm or room temperature.

Adapted from Cinnamon-Sugar Plum Cake

Blueberry Coffee Cake

Blueberry Coffee CakeAlthough I loathe mornings in general, my preferred time of day is amazingly the half-hour after my alarm rouses me at 6:45…and again at 7:00 (thank god for Snooze). I pour coffee, lighten it with a heavy-handed splash of milk and collapse to my sun-warmed dining room floor. For 20 minutes, coffee in hand and surrounded by a potpourri of toys and foil balls and twist ties, I lazily play with my kitties, Mochi and Wasabi – a purr, a rub behind the ears, a gentle bite, a pounce.

This morning, as they dashed about their kitty tent (yes, they have too many things!), I realized this moment merely lacked a wedge of almond-covered blueberry coffee cake.   Coffee, cake and kitties, oh my!

Blueberry Coffee Cake

1 cup + 1 T. All-purpose flour
1/3 cup Sugar
½ t. Baking powder
¼ t. Baking soda
¼ t. Nutmeg (freshly ground, if possible)
¼ t. Salt
½ t. Finely grated lemon zest
1 Egg
½ c. Buttermilk or Non-Fat Greek Yogurt
2 T. Butter, melted
1 t. Vanilla extract
3 T. Brown sugar
1 cup Fresh blueberries
2 T. Demerara or brown sugar
4 T. Sliced Almonds


  1. Preheat oven to 350 degrees and grease an 8” springform pan.
  2. Combine 1 cup flour, sugar, baking powder, baking soda, nutmeg and salt
  3. Combine zest, egg, buttermilk, butter and vanilla. Add to dry ingredients and gently stir to combine – don’t overmix.
  4. Spoon 2/3 of the batter into pan. Sprinkle 1 T. flour on blueberries to avoid them sinking. Cover batter with brown sugar and blueberries. Spoon the remaining 1/3 batter on top. Sprinkle with demerara sugar and sliced almonds.
  5. Bake for 40 minutes or until golden brown and a toothpick inserted comes out clean.
  6. Cool 10 minutes. Serve warm.