Nectarine Crumb Cake (GF-SF)

Tom
Aug 8
2 min read

This nectarine cake is summer in every bite—bright, fresh, and effortless. Measured with just one spoon, it proves you don’t need fancy tools or hours in the kitchen to make something special. Gluten-free and free of refined sugar, it’s a treat almost anyone can enjoy, whether with morning coffee or a dollop of yogurt in the afternoon,

Ingredients: Cake

• 16 spoons Gluten Free 1:1 Baking Flour (Regular AP flour works as well)

• 1tsp baking powder

• pinch of salt

• 10 spoons melted butter

• 8 spoons milk

• drop of vanilla paste

• 2 eggs (room temp)

• zest of one lime

Ingredients: Nutty Crumb Topping

• 3-4 spoons chopped macadamia nuts

• 3 spoons melted butter

• 3 spoons chopped pecans

• 2 spoons honey

• 5 spoons Gluten Free 1:1 Baking Flour (Or regular AP)

Ingredients: Fruit Layer

• 10 spoons chopped nectarines (ripe)

• 3 spoons chopped apricot (ripe)

• 1 spoon fresh lime juice

Ingredients: Vanilla Yogurt

• 6 spoons yogurt

• 1 spoon honey

• drop of vanilla paste

Process: Nutty Crumb Topping

Mix chopped nuts, flour, and salt in a bowl.

In another small bowl, whisk melted butter with honey until smooth.

Pour the honey-butter into the nut mix and stir until clumps form. Add a tablespoon of flour if too wet. Set aside.

Process: Fruit Layer

Chop nectarines and apricots into approximately half an inch cubes.

Toss with fresh lime juice and honey.

Process: Cake

Grease and line a round 8” pan (square or round) with parchment paper. Preheat oven to 175C (350F).

In a large bowl, mix melted butter (cooled down) with honey. Whisk in eggs one by one then vanilla and lime zest.

In a separate bowl mix flour, baking powder and salt.

Stir half the dry mix into the wet, then add milk, then the rest of the dry mix. Mix each time until just combined.

Pour into the prepared pan — batter first, then the fruit layer followed by the crumb topping. Make sure the bottom is lined with parchment paper and the sides are greased well.

Bake approximately 40 minutes. To check if it’s done, insert a toothpick or knife in the center—it should come out clean, only with a few moist crumbs. If the top starts to get too brown cover with aluminum foil for the rest of the bake.

Run a thin knife along the sides of the pan then cool the cake for 20-30 minutes in the pan. Optionally dust with powdered sugar.