This simple, rustic skillet cake is bursting with juicy ripe nectarines. It’s the perfect simple, summer dessert–or breakfast!
One of my favorite places to go with Owen on a lazy weekend afternoon is our local fruit and vegetable stand. It’s actually quite large, really more of a market, and we have a great time picking out new and exciting produce. (Umm…and maybe a few cider donuts too, just for good measure).
On a recent trip, we picked out rainbow carrots, cucumbers, yellow tomatoes, and about a million nectarines. I’m not quite sure what happened, but somehow when I wasn’t looking Owen loaded up our basket with more nectarines than a family of three (even a fruit-loving family like ours) could possibly eat before they over-ripened.
The solution, of course, was to bake with them. Inspired by a Martha Stewart recipe for blackberry cornmeal cake, I made this nectarine skillet cake. It’s pretty much the textbook definition of a summer dessert: quick, easy, unfussy, rustic, and bursting with juicy ripe fruit.
I was a teensy bit disappointed that all the nectarines sunk to the middle of the cake while it was in the oven. That is, until I realized that it meant even more of a crackly, turbinado-sugar crusted top. If you’re concerned about it looking too plain and boring, just add some sliced nectarines before serving…
And try not to worry too much, because when you slice into this cake, it’s filled with beautiful, jewel-like pockets of softened nectarine. This cake is just perfect on its own, but you can also dress it up with lightly sweetened whipped cream, crème fraîche, or vanilla ice cream.
This post is part of the monthly Foodie Mama series. Each month, our group of food bloggers and mothers chose an ingredient and develop a unique recipe. This month was nectarines. Be sure to check out all of their delicious creations below!
- 1 1/4 cups all-purpose flour
- 1 cup plus 2 tablespoons granulated sugar
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cardamom (optional)
- 1/2 cup low-fat buttermilk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 7 tablespoons unsalted butter, melted, plus 1 tablespoon for skillet
- 1 1/2 cups diced nectarines (about 3 small)
- 1/4 cup turbinado sugar (or substitute granulated sugar)
- Preheat the oven to 375°F. In a large bowl, whisk the flour, granulated sugar, cornmeal, baking powder, salt, and cardamom (if using). In a medium bowl, whisk the buttermilk, eggs, vanilla, and 7 tablespoons melted butter. Pour over the flour mixture and mix just until combined.
- In a 10-inch skillet (preferably cast iron) melt the remaining tablespoon of butter in the oven. Remove from the oven and swirl to coat the pan. Pour the batter into the skillet and scatter the nectarines evenly over the top. Sprinkle with the turbinado sugar.
- Bake until the top is golden brown and the cake springs back lightly when touched, 45 to 50 minutes. Let cool slightly, then cut into wedges and serve.
Ali from Home & Plate made Grilled Nectarine Prosciutto Pizza.
Deepika from Easy Baby Meals made Caramelized Nectarines with Ice Cream.
Chrissie from The Busy Baker made a Fresh Nectarine Tart with Lemon Mascarpone Filling.
Sara from Life’s Little Sweets made Broiled White Nectarines with Vanilla Whipped Cream.
Manju from Cooking Curries made Brown Butter Nectarine Crisp with Raspberries.