Rating: 3.48 stars
75 Ratings
  • 5 star values: 22
  • 4 star values: 18
  • 3 star values: 14
  • 2 star values: 16
  • 1 star values: 5

This simple cake is terrific on its own, but feel free to up the ante with lightly sweetened whipped cream or vanilla-bean ice cream. Try other frozen stone fruit like peaches or plums in place of the nectarines.

Everyday Food, September 2010

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
1 hr 45 mins
Servings:
10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees. Place 4 tablespoons butter in a 9-inch round cake pan (2 inches deep) and melt in oven. Remove pan from oven and sprinkle brown sugar evenly over butter.

    Advertisement
  • With two double-thick layers of paper towels, press as much liquid as possible out of nectarines. Arrange fruit in an even layer in pan.

  • In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine.

  • With a spatula, spread batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, 1 hour 10 minutes. Let cake cool in pan on a wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.

Cook's Notes

Pressing excess liquid from the thawed fruit makes all the difference in the texture of this cake, so don't rush that step.

Advertisement

Reviews (5)

75 Ratings
  • 5 star values: 22
  • 4 star values: 18
  • 3 star values: 14
  • 2 star values: 16
  • 1 star values: 5
Rating: 5 stars
07/13/2014
This is a lovely cake! And not too sweet (I cut the sugar just a tad - couple tablespoonfuls less when adding the nectarines as my fruit was very ripe!), it takes on any spice you want (cinnamon, vanilla, cardamom, whatever), and as someone already mentioned, if your ingredients are room-temperature, you really don't need a hand-mixer. This also makes a great breakfast cake, warm OR cold. An excellent choice for a novice/beginning baker, or for someone who doesn't have too much time to spare!
Rating: 5 stars
06/12/2013
I've made this recipe a handful of times and it never fails! Nectarines, peaches, even rhubarb, all work beautifully. I've definitely needed the full cooking time. And its actually one of the easiest cakes I've ever made; much better than a box mix. If your butter is room temp, you don't even need a mixer, just a wooden spoon and a strong arm. Next time I'm adding some cardamom just to change it up!
Rating: Unrated
08/01/2011
Does not take 1 hour 10 minutes to bake. Check after 45 minutes. Very tasty!
Advertisement
Rating: Unrated
09/17/2010
I made this cake and used regular salt instead of coarse salt and it turned out much better. Also do not need to cook as long as recommended - only about 40 minutes in my oven.
Rating: Unrated
09/14/2010
THIS RECIPE DOES NOT WORK! The cake is heavy and when inverted becomes gummy before you serve it even after straining the fruit. The bake ttime is totally to long. It only took 25 minutes for a 1 layer cake. This recipe is a total waste of ingredients and should have been tested before printing. CANNOT RECOMMEND..