Nectarine Crumble Cake (Soft, Buttery & Properly Golden)
A soft, buttery nectarine cake with juicy pieces of nectarine throughout and golden, crunchy crumble topping. Delicious served warm with a scoop of vanilla ice cream or a dollop of cream.
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.