l’m not sure if I’m the only one who likes to bake cakes in the dog days of Summer, but when I get up early to hit the farmers market and arrive home with a bag of perfectly ripe nectarines I have this thing where I just want to put them in a cake. Of course, I’m happy to eat a few sweet raw slices that are left on my cutting board. I don’t, however want to bake an elaborate cake, just a simple one in a square pan-loaded with nectarine slices and blueberries. I happened to have a jar of nectarine plum preserves, a gift from Gina-the jam lady, that I was dying to consume in a bigger way than just by spooning some on toast, although that is really a good way to enjoy Gina’s homemade preserves. After making a simple yellow cake batter and then loading the top with part of my farmers market haul, the idea of slathering on more sweetness in the form of preserves plus a cinnamon sugar mixture just spoke to me. It’s probably gilding the lily but a scoop of vanilla ice cream would turn this humble coffee cake into a wonderful Summertime dessert, for those of us who aren’t afraid to turn on our ovens and really heat things up in the month of August!
Adapted from King Arthurs Flour.
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 2 firm ripe nectarines, cut in half, pit removed and sliced in 1/4" slices
- 1/2 cup blueberries
- 1/2 cup nectarine plum preserves or whatever kind of preserves you have on hand
- 2 tablespoons granulated sugar, for cinnamon/sugar mixture
- 1 teaspoon cinnamon, for cinnamon/sugar mixture
- Preheat the oven to 350F
- Grease an 8" square pan
- In the bowl of a stand mixer beat together the butter, sugar, baking powder and salt until smooth, a couple of minutes.
- Add the eggs, beating until combined.
- Mix in the vanilla extract.
- Add the flour, mixing on low speed until smooth.
- Evenly spread the batter in the prepared pan.
- Place the nectarine slices on top and use the blueberries to fill in any gaps where the batter isn't covered with nectarine slices.
- Make the cinnamon/sugar mixture.
- Spread the preserves evenly over fruit topping, followed sprinkling on the cinnamon/sugar mixture over the preserves.
- Bake for 45 minutes and the cake is a light golden brown.