Nectarine Crumble Cake (Soft, Buttery & Properly Golden)
This Nectarine Crumble Cake is one of those easy bakes that looks like you’ve put in way more effort than you actually have. It’s soft, buttery and packed with juicy nectarines, with a golden brown sugar crumble on top that adds the perfect crunch.
It’s basically the best parts of a fruit crumble and a butter cake rolled into one. No mixer, no icing and no complicated steps. And if you ask me, it’s even better slightly warm with a dollop of cream or a scoop of vanilla ice cream!
Why You’ll Love This Nectarine Crumble Cake
- Soft, buttery and moist – Melted butter and yoghurt give the cake a lovely soft texture with a slight tang.
- Packed with juicy nectarines – Fresh fruit throughout the cake, lightly tossed in flour to help stop it sinking to the bottom.
- Crunchy crumble topping – Using cold butter in the crumble helps create that delicious golden, crunchy topping.
- Not overly sweet – Just the right balance of buttery cake, juicy fruit and sweet crumble.
- Easy as to make – No mixer needed, no complicated steps and no fluffing around with icing.
- Works with other fruit too – Swap the nectarines for peaches, plums or whatever you’ve got on hand.
Ingredients You’ll Need
Nothing fancy here, just a few pantry staples and some fresh nectarines!
- Nectarines – Ripe but still firm nectarines work best. You want them juicy without being overly soft or mushy.
- Butter – Melted butter keeps the cake batter rich and moist, while cold butter helps create those lovely chunky bits in the crumble topping.
- Yoghurt or milk – Yoghurt adds a slight tang and helps keep the cake soft, but milk works too.
- Brown sugar – Gives the crumble topping a lovely caramel-like flavour as it bakes.
- Cinnamon – Optional, but adds a little warmth that works really well with the fruit.
- Flour, sugar, eggs and baking powder – Your everyday baking staples that bring everything together.
You’ll find the full ingredient quantities in the recipe card below.
How to Make Nectarine Crumble Cake
1. Make the crumble first
Rub the cold butter, flour and brown sugar together until clumpy. You want chunky bits, not sand. Pop it in the fridge while you make the cake batter.
2. Make the cake batter
Whisk melted butter and sugar together. Add eggs, vanilla and yoghurt (or milk). Fold in the flour, baking powder, salt and spice. It should be thick but spreadable.
3. Prep & add the fruit
Toss the chopped nectarines with 1 tablespoon flour and a light sprinkle of sugar about 1 tablespoon.
This stops them sinking and keeps the cake from going soggy. Fold gently through the batter. Do not over mix.
4. Assemble
Spread into a lined 22-23 cm square tin. Scatter the crumble over the top. Don’t press it down. Let it sit rough and rustic.
5. Bake
Bake at 180°C for 40–45 minutes until golden and set in the centre. Insert a knife into the middle to check if its done. If it comes out with wet batter, pop back in the oven for another 5 minutes and check again. Cool down before slicing (annoying but worth it).
Variations
- Swap nectarines for other fruit like strawberries, peaches, plums or apricots
- Add a handful of chopped walnuts to the crumble
Storage
Store in an airtight container for 3 days. It’s great cold… but if having for dessert it’s better slightly warmed with cream or vanilla ice cream. You can also freeze slices for up to 2 months.
Troubleshooting
Why is my cake soggy underneath?
Too much juice from the fruit or underbaking. Make sure fruit is floured and cake is fully set in the centre.
Why is my crumble melting into the cake?
Butter may have been too warm. It needs to be cold and clumpy before baking.
Why did my fruit sink?
If fruit pieces are too large or too heavy, they can sink. Keep them around 1–1.5 cm and toss in flour.
Why did my crumble topping burn?
If your crumble browned too quickly, your oven may run hot or the cake may have been placed too high in the oven. Crumble has butter and sugar in it, which means it caramelises fast. If you notice it browning too much before the centre of the cake is cooked, loosely cover the top with foil and continue baking. Don’t press the foil down, just tent it lightly over the tin. Also make sure the cake is baked in the middle of the oven, not near the top element.
How to Serve Nectarine Crumble Cake
This cake is delicious on its own with a cuppa, but if you’re serving it for dessert, I definitely recommend warming a slice and adding a scoop of vanilla ice cream or a generous dollop of whipped cream. Yummo!
It’s also lovely with a spoonful of Greek yoghurt if you’re after something a little less sweet. Perfect for afternoon tea, dessert or using up those extra summer nectarines!
Watch How I Make Nectarine Crumble Cake!
@sara_elcock Fruit in cake = basically health Crumble topping • 60 g cold butter, cubed • 75 g flour (½ cup) • 50 g brown sugar Cake base • 170 g butter, melted • 150 g white sugar • 2 eggs • 1 tsp vanilla • 125 g yoghurt or milk (½ cup) • 300 g flour (2 cups) • 2 tsp baking powder • ½ tsp salt • 1-2 tsp cinnamon or cardamom (optional) Fruit • 500–600 g nectarines, (or other fruit) cut into 1–1.5 cm cubes Method – Preheat oven to 180°C. Line a 23 cm square tin. – Rub crumble ingredients together until clumpy then chill in the fridge. – Whisk butter and sugar, add eggs, vanilla, yoghurt/milk. Fold in dry ingredients. – Toss fruit with 1 tbsp flour and sprinkle with sugar fold through batter. – Spread into tin, top with crumble. – Bake 40–45 mins until golden and set. Cool completely before slicing. 🍑 #easycake #noicingcake #crumblecake #richfruitcake #baking ♬ original sound – Sara Elcock
Share Your Nectarine Crumble Cake!
Made this Nectarine Crumble Cake recipe? I’d love to see your cake! Share your creation and tag @Sara_elcock or #OldMateEats on Instagram, Tiktok & Facebook so others can be inspired too.
Nectarine Crumble Cake (Soft, Buttery & Properly Golden)
Ingredients
Crumble Topping
- 60 grams butter cold, cubed
- ½ cup plain all purpose flour (75g)
- ¼ cup brown sugar, packed (50g)
Cake Batter
- 170 grams butter melted
- ¾ cup white sugar (150g)
- 2 eggs
- 1 tsp vanilla essence
- ½ cup plain yoghurt or milk (125g)
- 2⅓ cups plain all purpose flour (300g)
- 2 tsp baking powder
- ½ tsp salt
- 1-2 tsp ground cinnamon or cardamom optional
Fruit
- 500-600 grams nectarines (stone removed) cut into 1–1.5 cm cubes
- 1 tbsp plain all purpose flour
- 1 tbsp white sugar
Instructions
- Preheat oven to 180°C (fan bake).Line a 23 cm square tin with baking paper.
- In a bowl, rub the cold cubed butter, flour and brown sugar together using your fingertips until the mixture forms clumps.It should be chunky, not fine crumbs. Place in the fridge while you prepare the cake batter.
- In a large bowl, whisk together the melted butter and white sugar until combined. Add the eggs and vanilla and whisk until smooth. Stir in the yoghurt (or milk). In a separate bowl, combine the flour, baking powder, salt and cinnamon or cardamom (if using). Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Toss the chopped nectarines with 1 tablespoon of flour and a light sprinkle of sugar (optional). Gently fold the fruit through the batter.
- Spread the batter evenly into the prepared tin. Sprinkle the chilled crumble evenly over the top. Do not press it down.
- Bake for 40–45 minutes, or until golden on top and a skewer inserted into the centre comes out clean. If the crumble browns too quickly, loosely tent the cake with foil and continue baking. If the cake needs longer, continue baking in 5-minute intervals.
- Allow the cake to cool completely in the tin before slicing.
Notes
- Use ripe but firm nectarines. Overripe fruit can release too much juice and make the cake soggy.
- Keep the crumble cold. Chilling it helps create chunky, golden pieces instead of it melting into the cake.
- Do not overmix the batter. Mix until just combined to keep the cake soft.
- Tossing the fruit in flour helps prevent sinking and reduces excess moisture in the batter.
- If the crumble browns too quickly, loosely tent the cake with foil and continue baking.
- Let the cake cool completely before slicing. Cutting too early can make it crumble apart.
- Works with other fruit. Peaches, plums or apricots can be swapped in using the same quantity.
Frequently Asked Questions
Can I use canned fruit?
Fresh fruit that is quite firm is best, but well-drained canned fruit will work.
Can I make this in a round tin?
Yes absoultely! Just keep the size slightly larger if you want the same thickness. If you use a similar size (around 22-23 cm) it will be deeper and you may need to add more cooking time.
Can I reduce the sugar?
You can slightly, but remember the fruit balances it out.
Love this Recipe? Share your creations on Instagram, Pinterest, or TikTok and tag me so I can see your delicious results! #OldMateEats
If you’re after another fruity bake, give my Lemon Coconut Slice a whirl! It’s packed with fresh lemon flavour, with the perfect balance of sweet and tangy.
