Nectarine Streusel Coffee Cake

This streusel-topped coffee cake works with any type of stone fruit—peaches, plums and pluots, for example—but we especially like the way the buttery, cinnamon-scented flavors work with nectarines. If your peaches are very fuzzy, you may want to peel them first.

 

Nectarine Streusel Coffee Cake

 

Unsalted butter for greasing

All-purpose flour for dusting

 

For the streusel:

3/4 cup (4 oz./125 g) all-purpose flour

1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar

1/4 cup (2 oz./60 g) granulated sugar

1 tsp. ground cinnamon

6 Tbs. (3 oz./90 g) cold unsalted butter, cut into pieces

 

For the cake:

1 1/2 cups (7 1/2 oz./235 g) all-purpose flour

3/4 cup (6 oz./185 g) granulated sugar

2 tsp. baking powder

1/2 tsp. salt

1 large egg, at room temperature

4 Tbs. (2 oz./60 g) unsalted butter, melted and cooled

1/2 cup (4 fl. oz./125 ml) whole milk, at room temperature

1 1/2 tsp. vanilla extract

1 tsp. almond extract

1 lb. (500 g) firm, ripe nectarines, pitted and sliced

 

Preheat an oven to 350°F (180°C). Butter and flour a 9-inch (23-cm) square baking pan and tap out the excess flour.

 

To make the streusel, in a bowl, stir together the flour, brown sugar, granulated sugar and cinnamon. Using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. Set aside.

 

To make the cake, in a bowl, whisk together the flour, granulated sugar, baking powder and salt; set aside.

 

In another bowl, using an electric mixer on medium speed, beat together the egg, melted butter, milk, vanilla and almond extract until creamy, about 1 minute. Add to the flour mixture to the egg mixture and beat just until evenly moistened. There should be no lumps or dry spots. Do not overmix.

 

Pour the batter into the prepared pan and spread evenly. Arrange the nectarine slices in rows on top of the batter. Gently press the slices into the batter and sprinkle with the streusel.

 

Bake until the topping is golden brown and a tester inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool on a wire rack for 20 minutes. Serve warm or at room temperature, cut into squares. Serves 9.

 

Recipe adapted from Williams-Sonoma Luscious Fruit Desserts