Ingredients
Method
- Make the filling by chopping nectarines into small cubes. Add to a saucepan with brown sugar, granulated sugar, rosemary, and maple syrup (or honey). Simmer over medium heat until fruit softens and syrup thickens. Stir in the cornstarch slurry to lightly glaze. Remove from heat and let cool.3-4 nectarines, ½ cup brown sugar, ½ cup granulated sugar, 1 sprig fresh rosemary, 2 Tbsp maple syrup, ½ tsp cornstarch
- Now onto the streusel topping. In a bowl, combine flour, sugar, and cold cubed butter. Use your fingertips to rub together until crumbly. Chill in the fridge while preparing the cake base.2⅓ cups flour, ⅔ cup butter, ½ cup + 2 Tbsp granulated sugar
- Preheat oven to 350°F (175°C). Line a springform pan with parchment paper. In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy. Beat in vanilla and eggs. Stir in sour cream and milk.½ cup butter, ½ cup granulated sugar, ¼ cup brown sugar, 2 eggs, 2 tsp vanilla extract, ½ cup full-fat sour cream, 2 Tbsp milk
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold the dry mixture into the wet until just combined.1⅓ cups flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt
- Place the springform pan on a baking sheet (to catch leaks). Spread half of the cake batter in the bottom. Spoon a layer of the nectarine filling on top. Add a layer of pecans. Spread the remaining cake batter over the filling. Top with chilled streusel. Sprinkle more pecans.½ cup chopped pecans
- Bake for 50–60 minutes, until a toothpick inserted comes out clean and streusel is golden. Remove from oven and spoon the reserved nectarine filling over the top. Let cool slightly before slicing.
Nutrition
Calories: 549kcalCarbohydrates: 79gProtein: 6gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 81mgSodium: 296mgPotassium: 165mgFiber: 2gSugar: 48gVitamin A: 776IUVitamin C: 1mgCalcium: 67mgIron: 2mg
Notes
- Fruit swaps: If nectarines aren’t in season, swap with peaches, plums, or apples.
- Rosemary tip: Fresh rosemary gives the best flavor: but we used dried in this one and it was still delish!
- Prevent leaks: Place your springform pan on a baking sheet — some fruit fillings can bubble and drip during baking.
- Nutrition: The information provided here is meant to be used as a rough guide, and nothing more. We are not licensed nutritionists.
