If you like nectarines, you simply have to try this nectarine cake. It’s a soft, easy-to-make nectarine cake with pistachio streusel on top. Serve it warm with a scoop of vanilla ice cream and it’s the perfect summer dessert!
Photo: Natalie Levin
Nectarine Cake with Pistachio Streusel
For the nectarines:
- 4 large nectarines
- 2 heaping tablespoons dark brown sugar
- 1/2 tsp. vanilla extract
- Juice of 1/2 lemon
- 2 tbsp. all-purpose flour
For pistachio crumble:
- 80 grams (1/3 cup) sugar
- 70 grams (1/2 cup) all-purpose flour
- 80 grams (1/3 cup) cold butter cut into cubes
- 50 grams (1/2 cup) shelled pistachios
For the cake:
- 150 grams (3/4 cup) sugar
- 100 grams (1/2 cup) dark brown sugar
- 3 large eggs
- 200 grams (1 cup) vegetable oil
- 200 ml. (1 cup) sour cream
- 400 grams (3 cups minus 2 tbsp.) all-purpose flour
- 10 grams (2 tbsp.) baking powder
- Pinch of salt
- 1/2 tsp. cinnamon
- Preheat oven to 160c degrees.
- Cut the nectarine into 2*2 cm cubes and put in a bowl.
- Add brown sugar, vanilla, lemon juice and flour and mix well until nectarines are coated with a thin layer of sugar and juice. Set aside until cake batter is ready.
- Pistachio crumble: in a food processor with a steel blade, put sugar, flour, butter and pistachios, and blend until the mixture is crumbly.
- Cake: in a large bowl put sugar, brown sugar, eggs, oil and sour cream and beat until the mixture is smooth.
- Sift in flour and baking powder, and add salt and cinnamon.
- Fold in the dry ingredients just until mixture is smooth.
- Add nectarine mixture (including the liquid) into the batter and fold just until blended.
- Transfer the cake mixture into the pans, and smooth the top.
- Sprinkle the top of the cakes with pistachio crumble.
- Bake for about 45-50 minutes, or until golden and set.
- Cool completely before serving.
- You can use peaches, apricots or any other summer fruit instead of nectarines.
- You can use any other nut you like instead of pistachios.
- Keep the cake in a closed container in the refrigerator for up to 5 days. Serve at room temperature.