Delicate Moist Nectarine Cake – Gâteau délicat avec des nectarines

  • Author: The Kitchen Whisperer

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  • 5 ripe nectarines cut into 1” pieces (skin on)
  • 1 cup plus 2 tablespoon unsalted butter, at room temperature
  • 1 tablespoon lemon zest
  • 1 1/3 cup granulated sugar
  • 1 teaspoon Vanilla Bean Paste (can use extract)
  • 4 XL eggs, at room temperature
  • 2 cups all purpose flour, sifted
  • 1 cup cake flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Confectioner’s sugar (about 2 tablespoon)
  • Butterscotch sauce, warmed


  1. Preheat oven to 350 F.
  2. Grease a 10” spring form pan.
  3. In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar together until very fluffy and white, about 7 minutes.
  4. Reduce the speed to low and add in the eggs slowly, one egg at a time.
  5. Add in the vanilla paste and lemon zest and mix until well combined.
  6. In another bowl sift together the flours, salt and baking powder.
  7. Add the flour mixture slowly to the egg mixture just until combined. Don’t over mix as you do not want to incorporate air into this.
  8. Fold in nectarines with a spatula.
  9. Spread the batter in the pan and level the top.
  10. Bake for about 50-60 min or until a cake tester inserted in the center of the cake comes out clean.
  11. Remove from the oven and place the pan on a cooling rack.
  12. Immediately take a thin blade and trace along the inside of the pan (between the cake and the pan).
  13. After 90 minutes, remove the outside of the pan and allow to cool completely.
  14. Place the cake on a serving dish and dust with powdered sugar before serving.
  15. Serve with butterscotch sauce drizzled over top.
  16. Store leftover cake in the refrigerator.
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