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Fresh Nectarine Cake with Blackberries
Prep
20 mins
Cook
45 mins
Servings
8
Difficulty
Hard
There's something magical about summer stone fruits, and this Fresh Nectarine Cake with Blackberries is my favorite way to celebrate them. The beauty of this recipe is how simple it is to pull together in just about an hour, with minimal fuss and maximum flavor. I love using fresh nectarines because they're packed with vitamin C and fiber, making this dessert feel a little bit wholesome alongside all that buttery cake goodness. The blackberries add a lovely tartness that balances the sweetness perfectly, and honestly, this cake comes together so easily that you'll find yourself making it again and again throughout the season.
Ella x
Ingredients
- ½ cup unsalted butter, at room temperature½ cup unsalted butter, at room temperature
- 22 eggs
- ½ cup white sugar½ cup white sugar
- 11 pinch salt
- 11 ½ cups all-purpose flour
- 11 ¼ teaspoons baking powder
- 11 tablespoon milk, or more as needed (optional)
- 33 fresh nectarines - peeled, halved, and pitted, or more to taste
- 11 (6 ounce) container fresh blackberries, or more to taste
- 11 tablespoon confectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- 2
Beat butter in a large bowl with an electric mixer until creamy. Add sugar and salt gradually and mix in well. Add eggs one at a time, beating well after each addition.
- 3
Combine flour and baking powder, sift, and quickly beat into the batter on low speed. Thin batter with a little milk if needed. Pour batter into the prepared springform pan. Arrange nectarines and blackberries on top in a decorative pattern.
- 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Dust with confectioners' sugar and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
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