Nectarine Almond Coffee Cake

Course: Breakfast, Brunch, Dessert

Cuisine: Austrian, German, North American

Keyword: coffee cake, nectarine

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: servings

Calories: 616kcal

Change this up by using peaches instead!

Preheat your oven to 350°F (177°C).
Lightly spray a 9"x13"x3" cake pan (or baking dish) with baking spray, or butter and flour, to prevent sticking.
Set the pan aside while you prepare the nectarine topping.

In a 3-quart mixing bowl, toss the nectarines in the lemon juice and 3 tablespoons (38 grams) of the brown sugar. Reserve the remaining brown sugar for making the coffee cake batter.
Set the bowl aside and allow the fruit to macerate in this mixture while you prepare the batter.

Sift the all-purpose flour, baking powder, and ground ginger into a bowl. Set this bowl aside.
In a separate, larger mixing bowl, use a whisk to whip the melted butter, remaining brown sugar, almond extract, and salt together.
Once the mixture looks like wet sand, add the beaten eggs. Continue whipping rapidly until the mixture resembles thick peanut butter.
Sift half of the dry ingredients into the bowl. Use a rubber spatula to fold the dry ingredients into the wet mixture just until the flour is no longer visible.
Next, add all of the sour cream to the mixing bowl and fold it in until it is just incorporated.
Sift in the remaining dry mixture and fold just until the flour is no longer visible.

Scrape the batter into the prepared baking dish and use the spatula to smooth out the surface.
Next, spread the nectarine mixture onto the coffee cake batter in an even layer.
Finally, sprinkle the slivered almonds over the surface of the fruit.
Bake the coffee cake for 55 minutes to 1 hour, or until a toothpick inserted into the middle of the cake comes out clean.
Remove the cake from the oven and allow it to cool for 15 minutes once it's done baking.

Melt the butter in a microwave-safe bowl for 10-15 seconds.
Pour the melted butter into the powdered sugar along with the almond extract and stir these together with a whisk until combined.
Thin the glaze with the whole milk until it reaches your preferred consistency.
Drizzle the almond glaze over the surface of the coffee cake or serve it on the side.
Slice the coffee cake into 8 portions of equal size and serve with coffee or orange juice and yogurt.

You can replace the nectarines in this coffee cake recipe with peaches or apricots. Just use the same quantity in weight and prep them the same way.
Use granulated sugar instead of brown sugar. The cake will not be as moist.
Replace the all-purpose flour in this recipe with a 1-to-1 flour to make this nectarine almond coffee cake gluten-free.
You can replace the slivered almonds in this recipe with chopped pecans, walnuts, or hazelnuts. You can even omit the nuts altogether.

Sifting the dry ingredients in a coffee cake aerates them, meaning the cake bakes lighter and not as dense.
You can mix the wet ingredients with an electric mixer set to medium if you want to.
Make sure the nectarines are in an even layer so everything bakes simultaneously.
You can also prepare the almond glaze up to a week ahead and store it in the fridge until you're ready to use it. Microwave it for 15-20 seconds, then stir to make it pourable.
You can omit the almond glaze from this nectarine almond coffee cake completely if desired.

Allow the cake to cool completely, then cover the baking dish or slice and transfer the cake to a food storage container.
Store the coffee cake in the fridge for up to 3 days.
To reheat leftover coffee cake, microwave a serving for 30 seconds on high heat.

Allow the coffee cake to cool completely, then wrap the baking dish in a layer of plastic film and a layer of aluminum foil.
Freeze the nectarine almond coffee cake for up to 2 months.
To thaw frozen coffee cake, remove it from the freezer and remove the aluminum foil layer.
Thaw the coffee cake overnight in the fridge and reheat and serve as instructed above.