Summer Nectarine Buckle Cake

Summer Nectarine Buckle Cake

If you look up “buckle” in the dictionary, it means “to bend, warp, bulge, or collapse.” That’s exactly what happens as this nectarine buckle bakes and the cake valiantly rises under the heavy burden of fruit and streusel it carries. Buckled and cobbled, juicy and crunchy, all in one sweet mouthful, it’s perfect warm, or at room temperature, at any time of day.

Summer Nectarine Buckle Cake


  • 3 large ripe-but-firm nectarines, halved,
  • pitted, and cut into 1/2-in [12-mm] wedges
  • 1 Tbsp apricot schnapps or brandy
  • 11/2 cups [210 g] all-purpose flour
  • 1/4 cup [30 g] almond flour or almond meal
  • 2 tsp baking powder
  • 3/4 tsp fine sea salt
  • 1/2 tsp freshly grated nutmeg
  • 3/4 cup [220 g] unsalted butter, at room temperature
  • 11/4 cups [250 g] sugar
  • 3 eggs, at room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/4 cup [60 g] sour cream or plain whole-milk yogurt


  • 3/4 cup [150 g] firmly packed dark brown sugar
  • 3/4 cup [105 g] all-purpose flour
  • 1/3 cup [35 g] sliced almonds
  • 1/4 tsp fine sea salt
  • 6 tablespoons [110 g] unsalted butter, melted


Position a rack in the center of the oven. Preheat the oven to 350°F [180°C]. Grease a 10-in [25-cm] round cast-iron skillet or 9-in [23-cm] springform pan.

In a medium bowl, toss the nectarine wedges with the apricot schnapps. Set aside.

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, and nutmeg. Set aside.

In a medium bowl, with a hand mixer, beat the butter and sugar together at medium speed until light and creamy, 3 to 4 minutes. Break the eggs, one at a time, beating well after each addition. Beat in the vanilla, almond extract, and sour cream. Beat the dry ingredients into the batter in three additions, beating just until smooth, 10 to 15 seconds, after each addition.

Scrape the batter into the prepared pan and spread the top evenly with a spatula. Arrange the dressed nectarines decoratively in an even layer over the batter.

To make the crumble:

In a large bowl, with a fork, stir together the brown sugar, flour, sliced almonds, and salt. Stir in the melted butter until the mixture forms soft, moist, pebbly crumbs. Sprinkle the crumble evenly over the nectarines.

Bake for 45 to 50 minutes, until a wooden skewer inserted into the center of the cake comes out clean. Let cool slightly before slicing and serving straight from the skillet.

This cake is best served the day it is made.


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