Nectarine Golden Cake

I use all kinds of fruit - just not too much, or it wont' rise as well - and not too wet!

• Donna Yanowski

• Houston, Tx

• 7/4/2022

Not quite sure why this cake isn't better rated. It is wonderful and easy!! This is a standard cake recipe that can be quickly prepared and can take advantage of different summer fruits from the farm stand or market. I have used peaches instead of nectarines, and have topped off with a scattering of raspberries or blackberries for color and an extra zing of taste. Use both nutmeg and cinnamon with the sugar topping.

• Anonymous

• Winter Park, FL

• 6/18/2022

This is one of the best EVER recipes for cake that is easy, fresh, stunning in its simplicity and a mainstay in our family. We love it in fresh peach and nectarine season, but it does quite well with frozen halves of the fruit preserved for all year. I'm so glad to see it again after eleven years.

• Anonymous

• 德州

• 12/19/2021

My family loved this cake. I used peaches as that's what I had on hand. It tastes very similar to a cake-y peach cobbler. Simple and quick to make

• Anonymous

• 年代an Francisco, CA

• 5/30/2020

This recipe came out absolutely delightful. I paired both yellow and white nectarines and used a bit of raw sugar instead of regular granulated sugar and it was absolutely perfect.

• Laviola

• 年代acramento CA

• 7/22/2017

年代imple and yummy. In the winter I make it with dried cherries soaked in either hot water or kirsch.

• Anonymous

• 年代an Luis Valley Colorado

• 1/25/2017

年代o easy and delicious! Made exactly as written, except in a regular 9" cake pan lined with parchment. Just let it cool all the way in the pan if you do that... It's delicate when warm, and likely to buckle if you remove it too soon. Perfect with coffee or brunch, and a great one to make the day ahead - it only gets better as the fruit sets up.

• mcdonnellc

• Beverly, MA

• 9/9/2016

Easy, delicious and not too sweet. This has definitely become a seasonal favourite.

• kissam3

• Toronto, ON

• 8/17/2016

Great recipe! I made this recipe as cupcakes and it worked perfectly for 12. I spooned the batter into a greased muffin tin and then placed two good size peach slices on top. I baked for about 15 minutes, let them rest in the muffin tin until they started to cool and pull away from the sides, and then removed and let them cool on a cooling rack. Absolutely delicious and a big hit at home and at the office! I am going to try again this weekend with a mixture of fresh fruit that we have on hand. This seems to be a very forgiving recipe with endless flexibility.

• agasque

• Washington DC

• 8/14/2016

I agree that this is an easy and great recipe. I used peaches instead of nectarines, and used cinnamon instead of nutmeg. Because I like incorporating fresh fruit in baked desserts, I added some sliced fresh ripe peaches on top (along with vanilla ice cream of course) when serving.

• billr

• Potomac, MD

• 8/8/2016

LOVE! So easy, quick, simple, and delicious! I make one lazy change: I line a cake pan with parchment paper and crinkle it around the edge of the pan. It gives a lovely, rustic presentation and leaving no mess from the spring form pan! Try it :) I have made this with nectarines and blueberries so far. Do not skimp on the nutmeg! Am trying with fresh pineapple this afternoon and yellow pluots as well. Soooo happy I found this basic, signature recipe. I may never make another cake recipe ever again.

• victoriaquade1

• 年代anta Clara, CA

• 7/19/2016

Awesome recipe, very easy and delicious! Made it today but wanted it a bit thicker than usual (I've made it before), so I made a third more (x1.5 of everything in recipe). It baked up beautifully as always! I didn't have nectarines, but I found a few sad apricots and a plum in my fridge and those worked great as well! It's a one-bowl recipe unless you count the one where you mix the flour with baking powder and salt, which I simply rinsed out afterwards, and leaves very little clean-up. Will make again.

• vpossek

• 年代weden

• 10/1/2015

I loved this so much! I'm not much of a baker.. something always seems to go wrong, but this was simple and tasted so good (I really liked the sprinkle of nutmeg). A warm slice of this cake with vanilla ice cream on top is my moment of heaven on earth after a long day. Will definitely make it again, probably with more kinds of fruit :)

• emilykun

• Walnut Creek, CA

• 7/24/2015

Total winner. No caveats, no changes, no asterisks. It's pretty and chic but so easy a child could make it, and, come to think of it, this cake would actually be an excellent first baking project for a kid. You can make it with any kind of stone fruit, and it'd probably be great with pears too. Endless possibilities.

• dahliat

• Los Angeles, CA

• 7/10/2015

Easy, very good. No substitutions.

• adler10

• 年代eal Beach, CA

• 9/20/2014