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Fresh nectarine cake with blackberries recipe

Fresh nectarine cake with blackberries recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Peach cake

This quick and easy cake with fresh nectarines and blackberries is perfect for summer parties.

1 person made this

IngredientsServes: 8

  • 120g unsalted butter, at room temperature
  • 2 eggs
  • 100g caster sugar
  • 1 pinch salt
  • 200g plain flour
  • 1 1/4 teaspoons baking powder
  • 1 tablespoon milk, or more as needed
  • 3 fresh nectarines - peeled, halved and pitted, or more to taste
  • 175g fresh blackberries, or more to taste
  • 1 tablespoon icing sugar

MethodPrep:20min ›Cook:45min ›Extra time:5min cooling › Ready in:1hr10min

  1. Preheat the oven to 180 C / Gas 4. Grease a 23cm loose-bottomed cake tin.
  2. Beat butter in a large bowl with an electric mixer until creamy. Add sugar and salt gradually and mix in well. Add eggs one at a time, beating well after each addition.
  3. Combine flour and baking powder; sift and quickly beat into the creamed mixture on low speed. Thin mixture with a little milk if needed. Pour cake mixture into the prepared tin. Arrange nectarines and blackberries on top in a decorative pattern.
  4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 45 minutes. Dust with icing sugar and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Turn cake out carefully onto a serving plate. Let cool completely.

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Reviews & ratingsAverage global rating:(1)

Nectarine, Peach and Blackberry Cake

Almond meal and almond extract add a nutty flavor to this moist, buttery cake with sugary white nectarines, slightly tangy peaches and tart blackberries.


  • 1-½ cup All-purpose Flour
  • ¼ cups Almond Meal
  • ½ teaspoons Baking Powder
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 6 Tablespoons Unsalted Butter, At Room Temperature
  • ¾ cups Sugar
  • 1 Large Egg
  • 1 teaspoon Almond Extract
  • ⅔ cups Buttermilk
  • 2 Nectarines, Pitted And Thinly Sliced
  • 1 Peach, Pitted And Thinly Sliced
  • 1 cup Blackberries
  • 1 Tablespoon Turbinado Sugar
  • Plain Or Your Favorite Flavor Yogurt, For Topping
  • Sliced Almonds, For Garnish


Heat oven to 350 F. Spray a 13″x9″ baking dish with non-stick spray and set aside.

Whisk together the dry ingredients (flour, almond meal, baking powder, baking soda, and salt) in a medium bowl.

In the bowl of a stand mixer with the paddle attachment, beat butter and sugar on medium speed until pale and fluffy. Reduce speed to medium-low and add egg and almond extract. Mix well. Reduce speed to low and slowly add half of the dry ingredients, then the buttermilk, and then the rest of the dry ingredients, beating just to combine after each addition.

Transfer cake batter into prepared baking dish, spreading evenly with an offset spatula. Arrange nectarine and peach slices and blackberries on top of cake batter in a single layer and then sprinkle everything with turbinado sugar.

Bake for 10 minutes, then reduce oven temperature to 325 F and bake an additional 20 to 23 minutes, until cake is golden and a cake tester or toothpick inserted in the center comes out clean. Cool cake in the pan on a wire rack before cutting into squares.

This Blackberry Cream Cheese Crumb Cake Is 3 Layers:

  1. Buttery Blackberry Cake: The batter is the same as our sour cream crumb cake, which we usually bake in a square baking dish. Since we’re adding big blackberries and a substantial cream cheese layer, we need to ensure we have a pan that can fit all these layers. A 9-inch springform pan is ideal. If you need a recommendation, I use and love this one. Sour cream is a key ingredient in this breakfast cake because it promises a tender, rich, and exceptionally moist crumb.
  2. 2 Ingredient Cream Cheese Layer: Some of the sugar goes into the cake batter and some goes into the cream cheese layer. Beat softened cream cheese (block of cream cheese, not the spread) with granulated sugar until combined and smooth. It’s pretty thick, so do your best to spread it over the cake batter. It certainly doesn’t have to look or be perfect.
  3. Crumb Topping: The crumb topping is a scaled down version from what we usually use on New York style crumb cake. For crumb toppings, I go back and forth between cold butter and melted butter. Melted butter creates a cake-like crumb topping, while cold butter creates a more crumbly crumb. (If that makes any sense at all!) What I love most about this topping, though, is that it stays moist (doesn’t dry out) because it settles into the cream cheese layer.

Plus a 4th layer if you add the optional icing. Does a big overloaded cake like this really need icing? No. Are you going to turn down the opportunity for creamy icing melting into warm crumb cake? Hope not.


I used peaches and cherries. Not hard to make, came together pretty quickly. It was good but not as good as some of the other epicurious fruit desserts. The custard had no real flavor and had an odd texture. The fruit cooked nicely and the topping was great. I thought it was too buttery when I dolloped it on, but it did look like the picture when it left the oven.

Outstanding, will make again. Like that it isn’t too sweet. Needs vanilla ice cream to complete the experience.

Loved it. Made it exactly as written but did add (not substitute) 1/4 cup of oats to the crumble mixture not for coverage but because I found it way too moist when I added the melted butter. I liked the fact that there was an egg/cream mixture in the fruit base - it made the recipe different from other fruit crisps.

I was a little nervous when I read about all the changes people seemed to be making to this but I decided to follow it pretty much to the letter (just added raspberries as well as blackberries) for a holiday barbeque. I made the topping and filling ahead of time, and put the fruit in a ziploc bag. Just before we sat down to dinner I followed the last steps and put it together and in the oven. I have no idea why people had trouble with the topping, it was perfect in my opinion, just enough coverage. I did use a stoneware oval dish so maybe you need to have the right size. Anyway, took it out of the oven bubbly and hot and served with quality vanilla ice cream. It was a big hit and I already have requests to make it again. I think it helps that the fruit was just barely ripe so it held up well in the oven. I will try with some different fruit combinations but the bones of this recipe are excellent!

Perfect as written! I loved that this was not too sweet and I don't think adding nutmeg or cinnamon would add complement this fruit. Do think vanilla ice cream essential! I ended up making these in individual ramikens for a dinner party.

Very good! I would say it is more of a dessert to take to a dinner party than a regular crisp/crumble would be. Made with peaches, blackberries & raspberries - and I might have put 1-2cups more fruit than called for. It was quite tart, but might have been because of the blackberries were from the forrest vs cultivated, but the sweetness level was fine since I served it with vanilla ice cream. I also added 1/4 cup rolled oats to the topping because I used a bigger pan and was worried about coverage.

Very tasty. Used nectarines from the farmers market and they were pretty sweet. The blackberries were a little tart but i did not adjust the sugar. For the topping I added 1/4 cup of old fashioned oats and 1/4 tsp cinnamon. Could not taste the cinnamon but liked the addition of the oats. will up the cinnamon the next time. Must eat with ice cream!! Would also try with other fruits or a mixture.

Excellent recipe! Made for the first time for company, and everyone loved it. I made it with peaches, strawberries and blueberries because that is what I had. The only other change I made was adding 1-1/2 cups of rolled oats to the topping, which added nice texture. Enjoy!

Holy geez this crisp is fantastic! I made it for foodies who couldn't stop raving and I don't even like sweets and I had seconds. I ran out of sour cream so I used plain greek yogurt instead. It. Was. So. Good.

Uses lots of bowls, but definitely worth it. I've made it multiple times, and I find that a dash of nutmeg and a sprinkling of cinnamon adds to the flavor.

Really easy to make and quite good. I subbed out peaches from the farmers market for the nectarines and it was awesome. I would recommend adding a little lemon juice to the fruit to add an extra dimension or use not as ripe nectarines/ peaches.

This is a keeper -- easy and wonderful flavor -- even though I changed to the fruit, used fresh peaches and pears, since that's what I. I used sour cream and because of my choice of fruit I used a dash of nutmeg & cinnamon. I don't think my changes detracted from the ➺sic' recipe, just shows how great the recipe is.

This was delicious. It's tart and refreshing without the icecream. With the icecream it's delectable. I couldn't make my crumble top look like the one in the pic though. it was flat. Still very tasty though. Be sure to use unsalted butter, the crust was just a little bit too salty, but still yummy. I will make this again soon, for company.

Substituted raspberries for half of the blackberries and added rolled oats to the topping mixture. Sprinkled more rolled oats over the top, plus added another few Tbsp. of butter over the top. Divine! Received the green light from parents and grandpa to be cooked at more family gatherings. Great tartness paired with the sweetness of vanilla bean ice cream. Accidentally put all the flour into the custard mixture. didn't affect it.

This is my first review as most of the time I'm irritated because cooks don't follow the recipe and then give a low rating. This one is so good I see no one changed a thing except maybe the fruit that was available. I agree it's wonderful!

I haven't made this yet, I just had a quick question. The recipe calls for an oval 8 x 10 ceramic dish. I don't have that-- can I use a 9 x 9 square glass pan instead? I'm not sure if the two are equivalent.

Wonderful dessert! I substituted blueberries instead of blackberries and it turned out great. For a dinner party I put into individual creme brule ramekins and served ice cream on the side with rave reviews.

Excellent recipe - the creme fraiche really makes the difference with this.

Beautiful presentation and wonderful for entertaining, however I made this for my husband and me hoping leftovers would be as delicious as when first made. Needless to say, the texture of the crisp was compromised a day/two later. I would certainly make this for entertaining or next time adjust the quantities for us.

Awesome. just made it for some company and everyone loved it. i've never baked with nectarines before and the texture and flavor was really great with the blackberries. the creme fraiche really made the crumble more balanced/less tart than similar recipes. I will definitely make this again.

Made it with peaches and blueberries. So good! Served it warm with Haagan Daas brown sugar ice cream. Definitely making this for the rest of our summer gatherings.

Recipe Summary

  • 4 cups peeled and sliced fresh peaches
  • 1 cup fresh blackberries
  • ¼ cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • ½ cup butter, melted
  • 1 ¼ cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk

Preheat oven to 350 degrees F (175 degrees C).

Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl.

Pour butter into a 9x13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter.

Bake in the preheated oven until cobbler is golden brown, about 45 minutes.

Blackberry and Nectarine Upside-Down Sheet Cake

Yield Makes 1 (9x13-inch) cake 12 to 16 servings

  • shellfish-free
  • kidney-friendly
  • fish-free
  • alcohol-free
  • low-potassium
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • tree-nut-free
  • soy-free
  • red-meat-free
  • Calories 283
  • Fat 12.8 g (19.7%)
  • Saturated 7.7 g (38.3%)
  • Carbs 39.5 g (13.2%)
  • Fiber 1.8 g (7.0%)
  • Sugars 25.1 g
  • Protein 3.5 g (7.1%)
  • Sodium 267.8 mg (11.2%)


For the topping:

(85 grams) unsalted butter, plus more for coating the pan

(135 grams) granulated sugar

small nectarines (about 450 grams), halved and pitted

For the cake:

(170 grams) unsalted butter, at room temperature

(250 grams) granulated sugar

(300 milliliters) well-shaken buttermilk

Whipped cream or vanilla ice cream, for serving (optional)


Arrange a rack in the center of the oven and heat to 350°F. Line a 9x13-inch baking pan with parchment paper. Butter the pan and the paper.

Make the topping:

Combine the 6 tablespoons butter, sugar, and salt in a medium saucepan over medium heat. Cook, whisking occasionally, until the butter and sugar are melted. Pour the mixture into the prepared pan and tilt the pan to spread the mixture evenly.

Cut the nectarines into 1/2-inch slices. Place them cut-side down in the bottom of the pan. Sprinkle the blackberries over the top. The pan should be completely lined with a single layer of fruit set aside.

Make the cake:

Whisk the cake flour, cornmeal, baking powder, baking soda, and salt together in a medium bowl.

In a stand mixer fitted with the paddle attachment or with an electric hand mixer, cream the butter and sugar together until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, mixing for 30 seconds in between each egg. Stop the mixer periodically to scrape down the sides of the bottom of the bowl to ensure even mixing.

Add the vanilla to the buttermilk.

On low speed, alternate adding the flour mixture and buttermilk to the butter-sugar mixture in 3 additions until just combined. Finish mixing the batter by hand with a rubber spatula, making sure to scrape down to the bottom of the bowl to ensure the batter is evenly mixed.

Spread the cake batter evenly over the fruit, and then firmly tap the pan on a countertop to help the batter settle between the fruit and release large air pockets.

Bake the cake, rotating halfway through the baking time, until golden, puffed, and a cake tester inserted into the center comes out clean, 40 to 50 minutes total.

Let the cake cool on a wire rack for 15 minutes. Carefully invert onto a serving board or platter. Remove the parchment paper from the top. Serve warm with ice cream or whipped cream on the side.

Recipe Notes

Storage: Wrap leftovers tightly in plastic wrap or foil and keep up to 2 days at room temperature or up to 1 week in the refrigerator.


    1. Preheat oven to 350°F with rack in middle. Lightly butter springform pan.
    2. Whisk together flour, baking powder, and salt.
    3. Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
    4. Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.

    Berry Nectarine Buckle Recipe

    You will enjoy the combination of blueberries, raspberries, blackberries and nectarines, particularly when the cake is served warm with low-fat frozen yogurt.

    Ingredients: (Yield: 20 servings)

    • ¹⁄3 cup all-purpose flour
    • ¹⁄3 cup packed brown sugar
    • 1 teaspoon ground cinnamon
    • 3 tablespoons cold butter
    • 6 tablespoons butter, softened
    • ¾ cup plus 1 tablespoon sugar, divided
    • 2 eggs
    • 1½ teaspoons vanilla extract
    • 2-1/4 cups all-purpose flour
    • 2½ teaspoons baking powder
    • ½ teaspoon salt
    • ½ cup fat-free milk
    • 1 cup fresh blueberries
    • 1 pound medium nectarines, peeled, sliced and patted dry or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and patted dry
    • ½ cup fresh raspberries
    • ½ cup fresh blackberries

    For topping, in a small bowl, combine the flour, brown sugar and cinnamon cut in butter until crumbly. Set aside.

    In a large bowl, cream the butter and ¾ cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt add to creamed mixture alternately with milk, beating well after each addition. Set aside ¾ cup batter. Fold blueberries into remaining batter.

    Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Arrange nectarines on top sprinkle with remaining sugar. Drop reserved batter by teaspoonfuls over nectarines. Sprinkle with raspberries, blackberries and reserved topping.

    Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

    9 Brilliant Blackberry Recipes

    This lavish dessert&rsquos sweet blackberry jam filling and rich caramel icing are balanced by a spice cake base. Perfect for a special occasion, it serves 12.

    Enjoy your next savory steak with a delicious blackberry-infused sauce. Made with Worcestershire sauce and cayenne pepper, this kickin&rsquo sauce can be prepared up to four days in advance.

    The key to making these gourmet sundaes is slicing, not scooping, the ice cream and sorbet. Use a sharp knife to cut each pint-sized container crosswise into even slices.

    Summer Nectarine Cake

    We’ve been seeing the best nectarines and blackberries at the farmers market the last few weeks. We stumbled on giant trays of the most beautifully ripe blackberries from K&J Orchards a few weeks ago. We tried one and it was amazing–you can tell they are at their peak. Boonie, who runs K&J, sent us home with a basket of blackberries and a few white nectarines and we decided to bake the nectarines into perfect summer cake.

    Clayton’s mom gave us this fruit cookbook from Nigel Slater that we get a lot of inspiration from in the summer months. The chapters are organized by fruit, so it’s easy to skim through for ideas based on what you have on hand. The recipes are usually really simple, even for someone with little cooking experience. If you’re looking for ways to eat more fruits and vegetables, we highly recommend this book and it’s vegetable counterpart.

    We’ve mentioned before that we don’t have a stand mixer, so when it comes to baking, we’re always happy to find recipes that don’t require one (or modify recipes that do). This cake can pretty much be made in one bowl and takes less than 15 minutes to prep. We used small springform pans (perfect size here, you’ll need two) since this isn’t a typical layer cake you would frost. It’s more of a cake you’d serve at tea or at brunch in a garden.

    We have cooking cakes without a mixer down to a science. Leave your butter and eggs out to come to room temperature for as long as possible, preferably overnight. The butter will be soft enough to easily combine with sugar with a stiff whisk in a large mixing bowl. Next add the eggs (best to crack into a small bowl first to make sure you don’t get any shell fragments). Finish by adding the dry ingredients. Note that the recipe that inspired this cake calls for self-rising flour. Clayton’s aunt is from Scotland, and we have several recipes from her that use self-rising flour. You do not need to ever buy self-rising flour. Just add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup of all-purpose flour.

    To serve your beautiful summer cake, dust with powdered sugar through a fine mesh strainer (we used this one) and garnish with blackberries. Serve on a beautiful cake platter (this, this, and this come to mind). For more blackberry-inspired recipes, check out these tarts (just substitute fresh blackberries for blueberries), this cocktail, and this gelato (this cake would be delicious with a scoop!).

    Fresh Peach Dump Cake Made With 5 Simple Ingredients

    A great simple dessert from my friend's mother. Fresh Peach Dump Cake aka Peach Delight is so easy to make and perfect for any occasion.

    There's nothing like the taste of fresh peaches in the summer. While we were on vacation in South Carolina I made sure to take advantage of the freshest peaches and make my friend's Peach Delight recipe.

    This recipe came from her mother and it's a dump cake recipe.

    What's a Fresh Peach Dump Cake?

    If you haven't heard of this, a dump cake is simply a cake that you make by dumping a few ingredients into one pan and baking it. Easy, right?

    The original recipe uses a large can of diced peaches, but for this fresh peach dump cake, I use fresh peaches especially if they are in season. I did add a little sugar and water to mimic the syrup from the can so that there is enough liquid for the cake mix to absorb.

    You need enough peaches to cover the bottom of the pan. This is a standard 9 x 13 glass baking pan.

    Then layer your cake mix and butter slices. That looks like a lot of butter, huh. Just remember you are not adding any oil or eggs to the recipe.

    Ok, it's a little boring looking on face value which is why you will want to serve it with whip cream and a peach slice.

    It's nice and dense, and the fresh peaches add a great fresh and tart flavor that works really well with the cake.

    I love this fresh peach dump cake. It's perfect for vacation because you don't need any fancy equipment and very few ingredients. Plus it makes a good 18 - 24 servings. Just the right amount for our large family.

    Fresh Dump Cake Variation Ideas:

    • Blueberries
    • Raspberries
    • Blackberries
    • Strawberries
    • Pineapple
    • Mango
    • Pear
    • Plum

    I don't think apples give off enough juice. You could heat them on the stove but that would add an extra step.

    Try combining two fruits together. I think blueberries pair well with peaches. I even made a blueberry peach cobbler using sugar cookie dough. Another simple and very tasty dessert.

    P. S. Another great dessert that uses fresh fruit is my Cranberry Pear Galette, which is perfect in the fall. And there is my mom's Dutch Apple Pie which uses Granny Smith apples. You can usually find them in the store all year round. See these and so many more on my Recipes Page.


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