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Nectarine Coffee Cake Recipe

Nectarine Coffee Cake Recipe

Servings 8 servings
Author Brandon Matzek


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


  1. Butter and flour a 9-inch springform pan and set aside. Preheat oven to 350°F, and set a rack in the middle position.
  2. 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.
  3. 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.
  4. 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.