Can I use other fruits instead of nectarines?

Yes, you can easily swap nectarines for other seasonal fruits like peaches, plums, or even apples. For peaches, it’s a good idea to peel them first, as their skin can be tough. The recipe works well with any stone fruit that holds up during baking.

Can I make the French Nectarine Cake ahead of time?

Absolutely! This cake keeps well for 3-5 days when stored in an airtight container at room temperature. You can also freeze it for up to a month. Simply wrap it tightly in plastic wrap or place it in an airtight container before freezing.

How can I make the cake more flavorful?

To enhance the flavor, you can try browning the butter before adding it to the batter. This adds a rich, nutty flavor to the cake. Adding a pinch of cinnamon or nutmeg can also give it a warmer, spiced note, especially if you're making it in the fall.

French Nectarine Cake: A Perfect Summer Treat

Name: French Nectarine Cake
Prep time: 15 min
Cook time: PT-495952H22M48S
Total time: 1 h 15 min
Cuisine: French
Ingredients: 1/2 cup (113g) butter, melted and cooled slightly; 3-4 medium nectarines, diced (or apples or other fruit); 1 cup (136g) all-purpose flour; 1 teaspoon (5g) baking powder; Large pinch of sea salt; 2 large eggs; 3/4 cup (150g) granulated sugar, plus more for finishing; 3 tablespoons (44g) bourbon or rum; 1 teaspoon (13g) pure vanilla extract

Description

The French Nectarine Cake is a light, moist dessert that combines the sweetness of ripe nectarines with a tender, buttery cake. Perfect for any occasion, it’s easy to make and full of fresh fruit flavors.

Ingredients

Scale

1/2 cup (113g) butter, melted and cooled slightly
3–4 medium nectarines, diced (or apples or other fruit)
1 cup (136g) all-purpose flour
1 teaspoon (5g) baking powder
Large pinch of sea salt
2 large eggs
3/4 cup (150g) granulated sugar, plus more for finishing
3 tablespoons (44g) bourbon or rum
1 teaspoon (13g) pure vanilla extract

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan with butter or baking spray.
Melt the butter in a saucepan or microwave and set it aside to cool.
Wash and cut the nectarines into 1/2-inch pieces (peeling optional).
Whisk the eggs for 1-2 minutes until frothy, then add sugar and whisk until fully combined.
Mix in the bourbon and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the egg mixture, alternating with the melted butter. Mix carefully to avoid overworking the batter.
Gently fold in the diced nectarines.
Pour the batter into the greased pan, smoothing the top. Sprinkle sugar on top for a crunchy finish.
Bake for 50-60 minutes until a toothpick comes out clean and the top is golden brown. Let cool completely before serving.

Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
If using peaches instead of nectarines, peel them before adding to the batter.
Browning the butter before mixing it into the batter adds a richer flavor.
This cake can be stored at room temperature for 3-5 days or frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 22g
Sodium: 90mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg