Filled with juicy, ripe fruit, this nectarine cake recipe is a delicious summer treat. The cake is light, soft, and moist. Each bite is bursting with fruity flavor from the sweet, succulent nectarines. Enjoy this cake with a cup of coffee or tea as an afternoon snack.
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The best nectarine cake recipe
I love baking this delicious nectarine cake recipe because it means summer is in full swing and fresh nectarines are abundant. It’s one of my go-to summer recipes, perfect for any occasion.
Ripe nectarines have a wonderful sweetness and juicy aroma that makes them the perfect addition to any dessert.
The juicy, sweet nectarines combine beautifully with the soft, tender cake; after you take that first bite, no crumbs will be left on your plate.
You can enjoy a slice for breakfast with some coffee, have another piece as an afternoon snack, and even as an after-dinner dessert with a scoop of ice cream.
You’ll love how easy this nectarine cake recipe is to whip up with a few simple steps and just a handful of pantry staple ingredients.
Want more fruit desserts to enjoy this summer? Try our blueberry cobbler recipe, strawberry cobbler, or cherry crumble.
This nectarine cake is the perfect dessert for nectarine season! The recipe is simple to make with a handful of baking staples. Check out the recipe card below for exact measurements.
- Nectarines: You need ripe nectarines for the best aroma. When nectarines smell sweet and give to gentle pressure, they’re ripe. But if you squeeze them and they remain firm, they aren’t quite ready to use.
- Butter: Have your butter at room temperature so it creams easily. Room temperature means it should leave a slight indent when pressed with your finger. I prefer salted butter. However, unsalted butter + a pinch of salt are fine too.
- Sugar sweetens up the cake. I opted for granulated sugar, but light brown sugar also works.
- Eggs help the cake rise and provide moisture.
- Sour cream creates a light, tender, and moist crumb. Feel free to swap in Greek yogurt.
- Vanilla enhances the flavor of this nectarine cake. Be sure to use pure vanilla extract for the best flavor.
- All-purpose flour gives the cake structure and a soft texture.
- Baking powder: Since the nectarines are heavy, your need baking powder to help the cake rise and become fluffy.
How to make nectarine cake
If you’ve never had nectarine cake, you’re in for a treat! It tastes and looks so delicious, the perfect treat for summer. You and your family or guests are going to love it!
#1: Cream butter and sugar
In a large mixing bowl using an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed until light and fluffy, about 3 minutes.
#2: Add wet ingredients
- Mix in the eggs, one at a time, until combined. Scarpe down the sides of the bowl with a rubber spatula.
- Next, add the sour cream and vanilla extract and mix until evenly combined.
#3: Incorporate dry ingredients
- Sift the flour and baking powder into the bowl with the wet mixture. Mix in the flour with the mixer on low speed until just combined.
#4: Fold in nectarines
- Gently fold 3/4 of the nectarines into the batter.
- Transfer the batter to a lined round 9-inch cake pan and spread it out evenly.
- Place the remaining nectarine slices onto the top of the cake.
#5: Bake cake
- Bake the nectarine cake in a 350°F oven for 45 to 50 minutes.
- The cake is ready when a toothpick or skewer inserted into the center comes out clean (without liquid batter).
- Let the cake cool for 30 minutes to an hour before serving. Optionally sprinkle with powdered sugar before serving.
- Enjoy with nectarine compote, raspberries, whipped cream, or a scoop of vanilla ice cream.
Try these tips and tricks to make sure your nectarine cake recipe turns out perfectly every time:
- Prep the nectarines: It’s up to you if you prefer to peel or leave the skin on the nectarines. You can also dice or slice the nectarines for the batter and topping.
- Peel nectarines: Ripe nectarines peel easily. If they aren’t super ripe yet, blanch your nectarines by placing them in boiling water for a minute. This will loosen the skin.
- Bring cold ingredients to room temperature before adding them to the batter. They will incorporate better, which helps to avoid overmixing the batter. Overmixing activates gluten and can lead to dry, dense cake.
- Measure the flour correctly: I recommend using a digital scale to weigh your flour as it’s the most accurate method. If you don’t have a kitchen scale, fluff up your flour, then spoon it into the measuring cup, and level off the excess with a knife. This helps to prevent overpacking the flour into the measuring cup.
- Sprinkle the top of the cake with extra sugar to create a crispy, golden-brown crust.
Variations & mix-ins
- Swap in other stone fruit: You can prepare this cake with peaches, plums, apricots, or cherries. Just be sure to stick to 2 cups of fruit overall.
- Lemon zest: Try adding the finely grated zest of 1 to 2 lemons to the batter before baking. It’ll give this nectarine dessert a bright, sunny flavor.
- Spices: For a little variety of flavors, add 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and/or 1/8 teaspoon of ground cloves with the rest of the dry ingredients.
- Rosewater: I love swapping the vanilla extract for 2 to 3 teaspoons of rose water. Nectarine rose water cake is so elegant!
- Nuts: For a bit of crunch, stir 1/2 cup chopped almonds, pistachios, or walnuts into the cake batter.
How to store nectarine cake
Cover the cake with tin foil or plastic wrap. It will be good at room temperature for 2 to 3 days. If you’d like for it to last longer, store the cake in the refrigerator for up to 5 days.
Freeze nectarine cake
Once fully cooled, wrap the nectarine cake tightly with plastic wrap or aluminum foil and place it in a freezer-safe container or bag. Freeze for up to 3 months. Allow to thaw in the fridge overnight or on the counter for a couple of hours.
Can I use canned or frozen nectarines?
Yes! I like to freeze or can nectarines to enjoy when they are not in season. If using canned fruit, drain and pat dry before adding them to the batter. If using frozen nectarines, thaw and drain the well.
What’s the difference between nectarines and peaches?
Nectarines and peaches are both stone fruit, which are characterized by their large, hard pit. In fact, nectarines are a type of peach. While peaches have fuzzy skin, nectarines have smooth skin. Otherwise, they are pretty similar.
Can I make nectarine cake with peaches?
Absolutely! This easy cake recipe is an excellent choice if you’re looking for ways to use up a bounty of fresh peaches.
Reasons to love nectarine cake
- Filled with juicy nectarines: Every bite is full of delicious nectarines and sweet vanilla flavor. And did I mention the lovely, melt-in-your-mouth texture?
- Super soft and moist cake: This cake is super tender and moist, thanks to nectarines and sour cream.
- Easy to make from scratch: The recipe is simple to make, and it’s all homemade. No cake mix here!
More nectarine recipes
Nectarine season is here, so it’s time for all the nectarine recipes to come out! I’ve put together a few of my very favorites that you need to try this year. They are so tasty and great for any occasion!
- Nectarine Pie
- Easy Nectarine Galette
- Nectarine Cobbler
- Streusel Nectarine Muffins
- Nectarine Quick Bread
- Nectarine Crisp
Other cake recipes you’ll love
If you’ve come looking for more delicious and easy cake recipes, you’re in the right spot! Here are some of our other favorites that we bake all the time: