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A sweet and delicious coffee cake cake made with summertime fruits

My dad loves nectarines and berries. So with Father’s Day approaching, I decided I wanted to incorporate all of these components into a dessert. 

     I found some really nice-looking recipes online involving nectarines and berries, and I even saved a few to consider. And although these recipes had been tested already and thus proven successful for the creator (as well as reviewers), I just knew that I would somehow end up modifying them anyway. So I thought I would take the chance on experimenting with this Father’s Day dessert recipe… 

      I liked the idea of a coffee cake, because I knew that this would be sturdier and therefore more capable of handling the wetness that fruit would contribute, more-so than a standard layer cake would. But I still wanted the cake to end up with a nice (read: not dry) texture and light pleasant flavor so it would actually play a role in the finished product, other than a neutral stage for fruit to sit atop of.
     I combined cake flour and a decent amount of butter for the tenderness of the cake, as well as enough eggs to give it lift but without weighing it down. I also added a little bit of butter extract, along with vanilla, to bring out those flavors more. I knew that ginger and nutmeg complement nectarines or peaches well, so I put in just enough I felt would not overwhelm it.
     I felt peach yogurt would pair nicely and add more moisture without making it too dense. You could also use vanilla if you wanted to.
     Lastly, I had planned to use an equal amount of berries, but after I picked through the raspberries and blackberries, I had half the amount I’d expected. So I compensated with more blueberries.
And of course, a coffee cake needs a good streusel topping!
     I brought this to my dad, and he was very impressed! Another good sign was that my mom really enjoyed this, and she is not typically a fan of nectarines or blueberries. My spouse also said it was delicious. Although somewhat labor-intensive, I think it was worth it.
     Hopefully you enjoy it as well.


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Ingredients Section:

  • 1 cup all purpose flour
  • 2/3 cup light brown sugar
  • 1/2 cup chopped pecans, toasted
  • 2 tsp cinnamon
  • 6 TBS cold butter
  • 10 TBS butter, softened
  • 1/2 cup light brown sugar
  • 3/4 cup white sugar
  • 3 eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp butter extract
  • 2 2/3 cups cake flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 1/2 cup (6-ounce container) nonfat peach or vanilla yogurt
  • 4 ripe nectarines or peaches, peeled and sliced thin and patted dry
  • 2 cups blueberries
  • 1/2 cup raspberries
  • 1/2 cup blackberries


  1. Preheat the oven to 350 degrees.
  2. Coat a 13×9 inch cake pan with nonstick spray. 
  1. Combine flour, sugar, pecans and cinnamon in a bowl and mix well.
  2. Add cold butter and cut into mixture until crumbly. Set aside.
  1. Beat together the 10 tablespoons of softened butter and both sugars until creamy, about 3 minutes.
  2. Beat eggs in one at a time.
  3. Add both extracts and beat until combined.
  4. Whisk together flour, baking powder, salt, ginger and nutmeg.
  5. Stir in 1/3 of flour mixture to butter mixture, then stir in half of yogurt.
  6. Again, stir in 1/3 of flour, then the other half of yogurt, followed by remaining flour mixture.
  7. Mix until there are no longer streaks of flour showing through.
  8. Spread one-third of batter evenly onto the bottom of the pan.
  9. Top with the nectarine slices.
  10. Then top nectarines with one-third of the topping.
  11. Dollup remaining cake batter over the topping.
  12. Spread carefully and as evenly as possible with the back of a spoon.
  13. Top this with blueberries, raspberries and blackberries.
  14. Cover berries with remaining topping.
  15. Bake for 45-50 minutes in the preheated oven until edges are lightly browned and cake doesn’t jiggle in the middle.
  16. Allow to cool before cutting

Notes about this recipe:

  • You can use any combination of berries to equal 3 cups total, but I find that blueberries hold up the best; raspberries and blackberries tend to become more delicate, especially after washing.
  • I’m sure peaches would probably work well in place of nectarines.

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