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    Home / Recipes / Course / Dessert

    12 Jul 25, 2016 Baking  |   Jump to Recipe

    Nectarine Coffee Cake Recipe

    I’ve got a special treat for you all today!!

    This post may contain affiliate links.

    Nectarine Coffee Cake Recipe

    In addition to an absolutely delicious Nectarine Coffee Cake recipe, I’m sharing some interesting coffee details from an interview I recently conducted with Keurig Green Mountain®’s SVP and Managing Director, Lindsey Bolger. First, let’s talk cake.

    The base here is a simple cake infused with rich vanilla. Whole milk Greek yogurt, a unique addition, provides a slight tang while giving the cake a moist, tender crumb. The next layer up is a jumble of juicy white nectarine slices that turn melting when baked. Finally, the cake is finished with a buttery crumb flecked with bits of almond meal. Each bite of this cake is light and tender with a sweet floral note from the nectarines. The crumbs on top add a nice richness and contrast in texture. Continue reading for the recipe, coffee pairing ideas plus interview details!

    Nectarine Coffee Cake Ingredients

    I found the most incredible white nectarines at the market recently that were crisp but still juicy and honey sweet. Pale white and floral beneath a ravishing red skin. Summer stone fruit at its best.

    Nectarine Coffee Cake Batter

    Nectarine Coffee Cake Process

    You can easily switch up the fruit in this recipe for whatever stone fruit looks and tastes best at the market that day. Peaches would be lovely here, as would plums. Just make sure the fruit is firm ripe, so you can peel with ease. Sometimes looks and smells can be deceiving, so see if you can have a taste of the fruit before purchasing, so you know exactly what the flavor is.

    Nectarine Coffee Cake Unbaked

    Nectarine Coffee Cake

    This cake pairs perfectly with Green Mountain Coffee® Organic Ethiopia Yirgacheffe Coffee; a sip of coffee after a bite of warm coffee cake is pure heaven. The lightly roasted coffee has a sweet, floral aroma with notes of ginger and citrus, two flavors that go well with nectarines. I would recommend trying the coffee as is (no cream or sugar) to pick up these tasting notes.

    Nectarine Coffee Cake

    Several weeks ago, I got the chance to chat with Lindsey Bolger, Keurig Green Mountain®’s SVP and Managing Director AND a really passionate coffee person. If you follow me on Instagram, you’ll probably notice that I too am passionate coffee person. I enjoy a cup of coffee twice a day and anywhere I travel, I just love tasting new coffee blends or beverages.

    Keurig Coffee Brew

    In the mornings, I’ll brew a pot of coffee made with freshly ground beans to share with Jorge. But in the afternoon, when I’m drinking solo, I reach for my Keurig® K575 brewer to brew a single cup.

    Green Mountain Coffee K-Cup® Pods often make it into my afternoon rotation, and I was very pleased to learn that they’ve got four great organic coffee blends: Ethiopia Yirgacheffe, Peru Cajamarca, Founder’s Blend and Sumatra Aceh. During my chat with Lindsey, I learned more about some of these blends along with the history of Green Mountain Coffee® and the brand’s coffee sourcing practices.

    Keurig Coffee

    I just love how Lindsey describes the flavor of two of the organic coffees:

    Green Mountain Coffee® Organic Ethiopia Yirgacheffe Coffee: with jasmine flower and bergamot aromas; sweet balance, light bodied flavor, clean finish; milk chocolate, dried citrus peel, honey, ginger, brown sugar, caramel notes.

    Green Mountain Coffee® Organic Peru Cajamarca Coffee: balanced, sweet, a bit more body; jammy, fruity; raspberry, black cherry, red currant, red fruit, Cabernet.

    And when you taste each coffee (without cream and sugar) you really do experience each of these flavors!

    Green Mountain Coffee Organic Blends

    Green Mountain Coffee® started as a small, specialty coffee store in Waitsfield, Vermont in 1981, and his since grown to be America’s #1 Single Serve Coffee Brand. At the time, they sourced their beans from importers who brought coffee in from 13 different locations including Columbia, Guatemala and Sumatra. Now, Lindsey leads up an entire team of buyers who source Fair Trade coffee from 28 regions around the globe. The Green Mountain Coffee® team was very passionate about coffee back in the 80’s, and their passion and principles still fuel and influence how the larger company operates today!

    Lindsey shared a few examples of how Green Mountain Coffee® is helping to improve coffee growing conditions in other countries. She mentioned that Nicaragua is an area of high need, because the soil conditions are hindering coffee production. To help alleviate these challenges, Green Mountain Coffee® has brought in other groups to assist and educate the farmers in the following ways:

    • Enhance soil through organic compost
    • Replant farms with better trees
    • Pest and disease control
    • Teach farmers to supplement income by diversifying their farms

    In addition to helping areas in need, Green Mountain Coffee® also supports emerging origins, including Uganda, Peru, Papua New Guinean, Vietnam, Laos, East Timor and Myanmar. I mean seriously, how fun does this job sound?!

    In upcoming years, we may see coffees from these emerging markets trending along with natural and honey-processed coffee. When coffee is processed naturally, the fruit is passively dried off the bean instead of washed off. With honey-processed coffee, the skin and pulp are washed away, but the mucilage remains on the bean. Both these processes affect flavor, often adding sweet, fruity notes.

    I really loved chatting with Lindsey and learning a lot more about coffee in general. I would highly recommend you check out Green Mountain Coffee®’s new organic flavors! Now, on to the recipe…

    Nectarine Coffee Cake

    Nectarine Coffee Cake Recipe

    Nectarine Coffee Cake Recipe

    by Brandon Matzek
    4 from 2 votes
    Print Recipe Pin Recipe
    Servings 8 servings

    Ingredients
      

    For the cake:

    • 2 cups all-purpose flour, plus more for the pan
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon fine grain sea salt
    • 1 stick (1/2 cup) unsalted butter, at room temperature, plus more for the pan
    • 1 cup sugar
    • 2 eggs
    • 1 cup whole milk Greek yogurt
    • 2 teaspoons vanilla extract
    • 4 white nectarines (1 1/4 pounds), peeled, pitted and sliced (any stone fruit would work here)

    For the crumb:

    • 5 1/2 tablespoons unsalted butter, softened
    • 1/2 cup all-purpose flour
    • 1/2 cup almond meal, ground almonds
    • 4 1/2 teaspoons sugar
    • 1/2 teaspoon fine grain sea salt

    Instructions
     

    • Butter and flour a 9-inch springform pan and set aside. Preheat oven to 350°F, and set a rack in the middle position.
    • In a medium bowl, whisk together flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy (about 3 minutes). Beat in eggs 1 at a time until incorporated, scraping down the sides as needed. Beat in the Greek yogurt followed by the vanilla. Add the flour mixture in 2 additions, and mix on low just until incorporated. Scrape the batter into the prepared springform pan, and spread out to an even layer. Top with an even layer of sliced nectarines.
    • In a medium bowl, combine the butter, flour, almond meal, sugar and sea salt, and using your fingers, work the butter into the dry ingredients. The mixture should be uniformly moist with a good mix of small crumbs and bits of butter. Evenly top the nectarines with the crumbs.
    • Bake the cake until a toothpick (or skewer) inserted in the center comes out clean and the top is golden brown (55 to 1 hour and 5 minutes). Start testing around 50 minutes. Transfer to a rack to cool for 30 minutes in the pan, then remove the ring, and let cool completely before enjoying with your favorite Green Mountain Coffee® brew.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    This post was written in partnership with Keurig Green Mountain®. Thoughts, opinions and recipes are my own. Connect with Green Mountain Coffee® on Facebook, Instagram and Twitter.

    12
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Baking Tags: all purpose flour, almond meal, baking powder, baking soda, butter, eggs, Greek yogurt, nectarines, sea salt, sugar, vanilla

    Reader Interactions

    Comments

    1. sippitysup says

      July 25, 2016 at 11:05 am

      Gorgeous. GREG

      Reply
      • Brandon Matzek says

        July 25, 2016 at 1:01 pm

        Thanks Greg!!

        Reply
    2. averie @ averie cooks says

      July 26, 2016 at 7:05 pm

      Gorgeous cake and the cake stand, too! Love! I love how you worked some plants into this shoot. It looks so natural and bright and that cake batter shot…I just want that 🙂

      Reply
      • Brandon Matzek says

        July 26, 2016 at 7:13 pm

        Thanks Averie!! Now that I’m home all the time, my plants have been getting plenty of love. And yeah, that batter is so light and pillowy. I may have had a few spoonfuls before adding to the pan 😉

        Reply
    3. Kevin | Keviniscooking says

      July 28, 2016 at 1:14 pm

      We has an espresso machine ourselves, but I’ve tried this coffee up in Oregon and Dave’s sister’s. Good stuff, cool machine, too.
      Now about this cake, I’ve loving the white nectarine, but that topping is scrumptious! As is that cake stand. Quite the artful photos with the plants, well done!

      Reply
      • Brandon Matzek says

        July 29, 2016 at 12:26 pm

        Thanks so much Kevin!! I would also love an espresso machine, but then I would have 3 different coffee apparatuses :P. The cake stand is from Anthro!

        Reply
        • Kevin | Keviniscooking says

          July 29, 2016 at 1:54 pm

          I’ll check them out. I know of one in UTC, is there one in FV or MV mall? Thanks Brandon.

          Reply
          • Brandon Matzek says

            August 2, 2016 at 9:28 am

            Fashion valley as well!

            Reply
    4. Kevin | Keviniscooking says

      July 28, 2016 at 1:16 pm

      Sorry for my bad typing skills (typos above), I’m better in the kitchen. 🙂

      Reply
      • Brandon Matzek says

        July 29, 2016 at 12:26 pm

        Haha no worries! I make typos all the time. Luckily Jorge double checks all my articles 😉

        Reply
        • Kevin | Keviniscooking says

          July 29, 2016 at 1:55 pm

          Nice! Dave usually reads mine when they’re posted. When it’s too late. 😉

          Reply
    5. Barbara Schieving says

      August 1, 2016 at 11:17 am

      I’d love to start the day with a slice of this!

      Reply
      • Brandon Matzek says

        August 2, 2016 at 9:25 am

        Thanks Barbara!!

        Reply
    6. Stephanie says

      March 22, 2020 at 8:00 am

      3 stars
      I really wanted to love this coffee cake, but had a couple of issues. But first, full disclosure: I realized in the middle of baking that I only had fat free Greek yogurt (and my local store was out – thanks Coronavirus!), and I overbaked mine a bit by accident. I found the texture of this cake to be a bit dense – I might try to add more ingredients at a time so that I didn’t have to mix as much. Also, I wish there was more fruit mixed in. When I did get nectarines in a bite, it was delicious! My final issue was the topping – both my husband and I felt it was too salty. If I were to make this again, I think I’d go with a sweeter version.

      Reply
      • Brandon Matzek says

        March 24, 2020 at 1:21 pm

        Hey Stephanie! Sorry this didn’t work out for you. The fat content of the yogurt could definitely throw things off – perhaps try full fat sour cream if you can’t find full fat Greek yogurt? Adding fresh fruit to baked goods is a balancing act. If you add too much, it can mess up the cake. Instead, you could maybe put some peach jam on top or add fresh fruit to the top of the cake after baking? This might also be delicious with blackberry or raspberry jam! You could try scaling back the salt in the crumb topping to 1/4 tsp. I love a good balance of sweet and salty, but if that isn’t your think, feel free to scale it back.

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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