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Cherry and Nectarine Snack Cake

This easily adaptable cake takes only a few pantry ingredients and can be used with pretty much any fruit that is in season. My favorites include apricot, nectarine, cherry, or a combination of berries. It's not too sweet, making it a perfect pair with afternoon coffee or tea. I love the almond extract with summer fruits. Adapted from a butter cake recipe from Sunset magazine many years back!

Course Dessert
Keyword cake
Author Christina Shoup


  • ½ cup unsalted butter room temperature
  • 1 cup sugar
  • 2 eggs room temperature
  • tsp almond extract
  • 1 cup flour
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 1 cup cherry halves and thinly sliced nectarine about 8 cherries and 1 small nectarine
  • 1 tbsp turbinado sugar
  • 1 tbsp raw sliced or slivered almonds


  1. Preheat oven to 350°. Butter or use baking spray to grease a 9-inch pan with a removable rim.

  2. In a stand mixer, combine butter and sugar and beat on high speed for 3 minutes.

  3. Add eggs and almond extract and beat until combined.

  4. Add flour, baking powder and salt. Beat on high for 2 minutes, scraping the sides of the bowl as needed.

  5. Scrape the thick batter into the baking pan and smooth with spatula.

  6. Place fruit evenly over the batter and sprinkle with almonds and turbinado sugar.

  7. Bake for 45-50 minutes, until lightly golden. Cool completely on a baking rack before removing the rim and dusting with powdered sugar.