Nectarine Cream Cheese Cake
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Prep Time20 mins
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Cook Time50 mins
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Serving12
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Ready In70 mins
Last week I bought what turned out to be way too many nectarines for my small family. So, I decided I should make a cake out of them. Generally, I am not a fan of fruit in cakes. Lebanese people are obsessed with putting fruit in their cakes. Growing up, anytime my mother would get a cake from the Lebanese grocer, it would be the biggest disappointment for me and my siblings. There was just way too much (canned) fruit in it! However, this cake is not like that.
The nectarines I bought are so sweet and delicious, they make this cake the perfect complement to a cup of coffee or tea. I used a Bundt pan and added a cheesecake swirl in the middle of the cake and it turned it even better than I had hoped! You can bake this in a round or square pan, but, it will need less baking time. Begin checking on it at the 40-minute mark. This cake came out so moist thanks to the Greek yogurt in it (can be substituted for plain yogurt.)
Since this cake does serve 12, it is perfect for your next gathering! I hope you enjoy it as much as we did!
STEP 1
STEP 2
Begin by slicing the washed nectarines into thin ¼ inch slices. Toss with cornstarch and 1 tsp of white granulated sugar.
STEP 3
Using a mixer or whisk, beat the eggs with remaining sugar until slightly pale, about 1-2 minutes. Add the yogurt, vanilla extract, milk, and oil and whisk until fully combined.
STEP 4
STEP 5 - Cream Cheese Filling
STEP 6
Begin by lining the fresh nectarine slice along the bottom of the greased Bundt pan, peel side down. Pour half the cake batter evenly on top. Spread all the cream cheese filling on top. Scatter the remaining nectarine slices on top of the cream cheese filling evenly.
Pour the remaining cake batter on top.
STEP 7
Bake for 50-55 minutes until a toothpick inserted comes out clean.
Once done, set cake aside at room temperature for at least 2 hours to cool. Then, flip the cake onto a serving dish and refrigerate for 2-3 more hours covered with plastic wrap.
STEP 8
Dust with powdered sugar and slice to serve.
Store in the refrigerator for up to 5 days.
Baked cake can be frozen for a couple of months as well.
Nectarine Cream Cheese Cake
Ingredients
- 2 cups All-Purpose Flour
- 2 tsp. Baking Powder
- 1 cup White Granulated Sugar
- 2 Eggs
- 1 cup Greek Yogurt
- .5 cup Vegetable Oil
- .25 cup Milk
- 1 tsp. Vanilla Extract
- .5 tsp. Salt
- 3 large Nectarines
- 1 tsp. Cornstarch
- Powered Sugar to dust Optional
Cream Cheese Filling
- 8 oz. Cream Cheese Full-Fat Block
- 1 Egg
- 3 tb. White Granulated Sugar
- .5 tsp. Vanilla Extract
Instructions
- Preheat the oven to 375F and grease a 10-inch Bundt pan with non-stick spray.
- Begin by slicing the washed nectarines into thin ¼ inch slices. Toss with cornstarch and 1 tsp of white granulated sugar.
- Using a mixer or whisk, beat the eggs with remaining sugar until slightly pale, about 1-2 minutes. Add the yogurt, vanilla extract, milk, and oil and whisk until fully combined.
- In a medium bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and whisk until combined.
- Using a mixer, beat room temperature cream cheese until creamy and smooth. Add egg and vanilla extract and mix until combined. Set aside.
- Begin by lining the fresh nectarine slice along the bottom of the greased Bundt pan, peel side down. Pour half the cake batter evenly on top. Spread all the cream cheese filling on top. Scatter the remaining nectarine slices on top of the cream cheese filling evenly. Pour the remaining cake batter on top.
- Bake for 50-55 minutes until a toothpick inserted comes out clean.
- Once done, set cake aside at room temperature for at least 2 hours to cool. Then, flip the cake onto a serving dish and refrigerate for 2-3 more hours covered with plastic wrap.
- Dust with powdered sugar and slice to serve. Store in the refrigerator for up to 5 days. Baked cake can be frozen for a couple of months as well.
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