Fresh Nectarine Cake with Blackberries recipe

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Ingredients

½ cup unsalted butter, at room temperature
2 eggs
½ cup white sugar
1 pinch salt
1 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
1 tablespoon milk, or more as needed
3 fresh nectarines - peeled, halved, and pitted, or more to taste
1 (6 ounce) container fresh blackberries, or more to taste
1 tablespoon confectioners' sugar

Nutrition Info

287.7 calories
carbohydrate: 39.1 g
cholesterol: 71.6 mg
fat: 13.1 g
fiber: 2.6 g
protein: 4.8 g
saturatedFat: 7.7 g
servingSize: -
sodium: 114 mg
sugar: 18.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.

  2. Beat butter in a large bowl with an electric mixer until creamy. Add sugar and salt gradually and mix in well. Add eggs one at a time, beating well after each addition.

  3. Combine flour and baking powder, sift, and quickly beat into the batter on low speed. Thin batter with a little milk if needed. Pour batter into the prepared springform pan. Arrange nectarines and blackberries on top in a decorative pattern.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Dust with confectioners' sugar and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Recipe Yield

1 9-inch cake

Recipe Note

This is a quick and easy cake with fresh nectarines and blackberries. I like to arrange the fruit in the shape of a flower or some sort of pattern. You can use peaches or blueberries as well.

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