Best Fresh Nectarine Cake With Blackberries Recipes

EASY FRESH NECTARINE CAKE

Easy Fresh Nectarine Cake image

You can substitute finely chopped peaches if you can't find nectarines. Delicious and easy to make. Top with a glaze of your choice.

Provided by LizCl

Categories Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

2 1/2-3 cups finely chopped nectarines (about 5-6)
3/4 cup peach nectar or 3/4 cup apricot nectar
1/4 cup oil
4 large eggs
1 teaspoon cinnamon
1 (18 ounce) package yellow cake mix or 1 (18 ounce) vanilla cake mix
1 cup chopped pecans

Steps:

Beat the eggs with oil and peach nectar using an electric mixer, until blended.
Add cinnamon and cake mix and continue beating on high speed for 2 minutes.
Beat in the finely chopped nectarines and chopped pecans.
Spoon the batter into a greased and floured bundt pan.
Bake at 325°F for 55 to 60 minutes.
Cool on a rack for 15 minutes; invert and cool completely.

Nutrition Facts : Calories 332.8, Fat 17.7, SaturatedFat 2.4, Cholesterol 62.9, Sodium 304.7, Carbohydrate 40.1, Fiber 2.1, Sugar 21.2, Protein 5.2

NECTARINE UPSIDE-DOWN CAKE

Nectarine Upside-Down Cake image

A buttery brown sugar glaze and the simple white cake below make this upside-down cake irresistible.

Provided by Laka kuharica - Easy Cook

Categories Desserts Cakes Upside-Down Cake Recipes

Time 1h15m

Yield 10

Number Of Ingredients 10

Ingredients

3 tablespoons butter, at room temperature
¼ cup brown sugar (such as muscovado)
4 fresh nectarines, sliced into bite-size pieces
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
11 tablespoons unsalted butter, at room temperature
½ cup white sugar
2 large eggs
2 teaspoons vanilla extract

Steps:

Preheat oven to 340 degrees F (170 degrees C). Place butter in a 9-inch round cake pan and melt in the oven as it preheats.
Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange nectarine pieces on the brown sugar layer.
Gently whisk flour, baking powder, and salt together in a bowl. Beat unsalted butter and white sugar together in a separate bowl until creamy and smooth; add eggs, 1 at a time, beating well after each addition. Beat vanilla extract into the creamed butter mixture. Add flour mixture to creamed butter mixture; beat on low speed just until batter is combined, about 1 minute. Spread batter over nectarine layer.
Increase oven temperature to 350 degrees F (180 degrees C).
Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in pan on a wire rack for 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.

Nutrition Facts : Calories 327 calories, Carbohydrate 38.7 g, Cholesterol 79.9 mg, Fat 17.5 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 10.6 g, Sodium 265 mg, Sugar 18.1 g

FRESH NECTARINE CAKE

Fresh Nectarine Cake image

This also works well with fresh apricots, peaches, apples or plums. Great for afternoon tea or as a special dessert.

Provided by Perfect Pixie

Categories Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

200 g butter, softened
1 cup sugar
3 eggs
150 g peach yogurt or 150 g just plain yogurt
3 cups fresh nectarines, thinly sliced
1/2 cup chopped nuts (optional)
1 lemon, juice and rind of, grated
2 cups flour
3 teaspoons baking powder
1 teaspoon ground cinnamon

Steps:

Mix the butter and sugar together in a food processor or large bowl until creamy.
Add the eggs and mix well.
Mix in the yoghurt, nuts, fruit, lemon juice and rind, flour, baking powder and cinnamon, don't overmix, just mix until ingredients are loosely combined.
Pour into a well-greased and baking-paper lined 20cm cake pan.
Bake at 180°C for 55-60 minutes.
Cool on wire rack.
Serve dusted with icing sugar, and accompanied by ice cream or softly whipped cream.