This nectarine brown sugar cake is in the coffee cake category, and is great served either warm or at room temperature, with coffee, or maybe a little vanilla ice cream (vegan of course!). The nectarines fanned out and baked into the top of the cake look pretty and make this cake look great on a breakfast or brunch table. Added bonus, you can get this whole cake done in under an hour!
Did you know that nectarines are fuzz-less peaches? They are part of the peach family and they are typically in season in the summertime. For this recipe, you’ll only need two ripe but not too soft nectarines. I used a 9″ round springform cake pan – this is the one I own and it works great. A typical round cake pan would also work fine, but be sure to grease it well.
I added a little twist to this recipe by using almond extract instead of vanilla. Mainly because I was out of vanilla extract. But also because I love the taste of almond extract! It has a fairly strong, sweet flavor – to be honest not everyone loves it as much as I do. If you don’t have almond extract or you don’t like the taste, just substitute vanilla extract. Additionally, if you don’t have nectarines on hand, peaches, plums or even pineapple would be tasty on top of this cake.