Nectarine Streusel Cake

This is a riff on a cake by Mary Bergin I’ve long admired in Baking with Julia. It's a basic upside down cake but with an extra added pocket of streusel tucked into the cake batter. The cake looks so delectable in the photo and I’ve always wanted to get around to baking it. With some beautiful nectarines conspiring on my table, I decided to seize the moment.

After pondering over the recipe, I wound up making a lighter version that uses considerably less sugar than the 2 3/4 cups called for in the original, fewer eggs, incorporates yogurt, a streusel without nuts and results in a 9” rather than a 10” cake. So although it turns out to be the same sort of idea and method, it became a completely different recipe.

This is a cake that would be nice on a brunch table. The great flavor of fresh fruit shines through as it bakes to a luscious sweetness in the butter and brown sugar topping. The streusel adds a chunky element to the cake as well as the welcome perfume of cinnamon. If you find yourself in need of a seasonal cake for a small crowd, this is a quick and easy fix.



Bench notes:
- I keep the butter and brown sugar for the topping to a minimum to showcase the goodness of the fruit.
- This cake can also be made with fresh plums, peaches, figs, pears or apples. Change up the spices or add nuts to the streusel if you prefer.
- If you don’t have yogurt, you can substitute milk or buttermilk.


Nectarine Streusel Cake
Makes 8 - 10 servings

For the Topping
1 oz (2 T) butter, melted
1/4 C packed dark brown sugar
2 large or 3 small nectarines

For the Streusel
1/3 C flour
1/4 C oats
1/4 C packed dark brown sugar
1/2 t cinnamon
1/4 t salt
pinch of freshly grated nutmeg
2 oz (1/2 stick) cold butter, cut into small pieces

For the Cake
1 1/2 C flour
1 1/2 t baking powder
1/4 t salt
1/2 t cinnamon
2 eggs @ room temperature
1/2 C oil
1 C sugar
1/2 C plain yogurt
1 t vanilla

Preheat the oven to 350 degrees.

For the topping, pour the melted butter into a 9” springform pan, tilting to distribute evenly across the bottom surface. Sprinkle the brown sugar evenly over the melted butter and press to absorb. Cut the fruit into thin wedges, about 8 – 10 slices per nectarine. Arrange them on top of the butter and brown sugar topping and set aside.

For the streusel, combine the flour, oats, brown sugar, cinnamon, salt and nutmeg. Add the cold butter and work it in with your fingers until the mixture is combined into large crumbles. The streusel should be chunky rather than fine so it adds a crunchy texture to the finished cake. Spread the mixture out on a baking sheet lined with parchment. Bake for about 8 to 10 minutes. Cool completely and set aside.

To make the cake, sift together the flour, baking powder, salt and cinnamon. In a separate bowl, whisk together the eggs, oil, sugar, yogurt and vanilla until thoroughly combined. Gradually add the flour mixture and blend thoroughly.

Pour about half the cake batter into the springform pan. Spread the batter to the edges using a small offset spatula. Sprinkle the streusel over the cake batter and then scrape the remaining cake batter on top of the streusel. Gently spread the batter to the edges of the pan.

Place the springform pan on a baking sheet and bake for about 35 - 38 minutes or until a tester comes out clean. Cool the cake for 10 minutes. Run a thin bladed knife around the edges of the cake pan and remove the ring. Invert the cake onto a platter and gently remove the bottom of the springform pan. Cool and serve.