Nectarine Crumb Cake
This Nectarine Crumb Cake made with a yellow cake mix is perfect for birthday breakfast or as an extra treat to serve for grown-ups who want something different to go with a nice cup of coffee or tea!
Servings 1 9-inch cake
Calories 2511kcal
Ingredients
Cake
- 1/2 box Betty Crocker™ SuperMoist™ yellow cake mix 1 2/3 cups
- 1/4 cup sour cream
- 3 tablespoons vegetable oil
- 3 tablespoons water
- 1 large egg
- 1 nectarine thinly sliced
Topping
- 1/2 cup sugar
- 1/4 cup sliced almonds
- 1/4 cup crushed pecans
- 3 tablespoons all-purpose flour
- 3 tablespoons butter softened
- Garnish
- Nectarine slices
Instructions
- Preheat the oven to 350°F. Prepare a 9-inch springform pan by spraying it with baking spray with flour.
- Combine the cake mix, sour cream, oil, water and egg in the bowl of an electric mixer and blend for 30 seconds on low speed, and 2 more minutes on medium speed, scraping the bowl occasionally. Spread the cake batter in the prepared cake pan, then arrange the nectarine slices on top.
- In a small bowl combine the sugar, almonds, pecans, flour and butter with a fork until the mixture is a crumbly topping. Sprinkle evenly over the nectarines in the cake pan.
- Bake for 30-40 minutes until a toothpick inserted in the middle comes out clean. Let the cake cool for at least 30 minutes before transferring to a serving plate and serving. Garnish with freshly sliced nectarines.
Notes
Adapted from Raspberry Crumb Cake, Betty Crocker.com.
Nutrition
Calories: 2511kcal | Carbohydrates: 324g | Protein: 24g | Fat: 133g | Saturated Fat: 72g | Trans Fat: 1g | Cholesterol: 284mg | Sodium: 1962mg | Potassium: 865mg | Fiber: 11g | Sugar: 210g | Vitamin A: 2132IU | Vitamin C: 8mg | Calcium: 503mg | Iron: 8mg
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