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!
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.