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From the kitchen: Nectarine Skillet Cake

August 21, 2013




I’ve had this skillet cake on my mind all summer. Every time I’ve been to the farmer’s market in the past two months, I’ve purchased ripe nectarines with the best of skillet cake intentions, but sadly, I just never found the time – until last Saturday, that is. Evan was out of town for the weekend, I didn’t have any leftover work from the week to do and I had zero plans for a full 48 hours. It was the perfect storm for a quiet, in-my-jammies, morning baking session. So I turned up Wait, Wait Don’t Tell Me, preheated my oven and gathered the ingredients. I don’t know if it was the nectarines that I purchased (they were just about as perfect as I’ve ever tasted) or the fact that I skipped breakfast to eat cake for brunch, but this was one of the best things that has ever come out of my kitchen. Sweet, tart nectarines are made warm and cozy in a skillet, all tucked in with the most moist, delicious white cake I’ve ever had. I don’t think I’ll ever use another vanilla cake recipe,  it’s that good! Needless to say, this cake didn’t last very long. And if you’ve done the math, you’ll realize there was only one person around to devour it…yep, all me. And I’m totally okay with that.

Now go make this cake while you still can!  xoxo -P

Nectarine Skillet Cake (adapted from Real Simple)

Makes one 9″ skillet cake (easily serves 8)


  • 1/2  cup  (1 stick) plus 1 tablespoon unsalted butter, plus extra for the pan, at room temperature
  • 4  firm, ripe yellow nectarines, each cut into 8 wedges
  • 1/4  cup  plus 2/3 cup granulated sugar
  • 1  cup  all-purpose flour
  • 3/4  teaspoon  baking powder
  • 1/4  teaspoon  baking soda
  • 1/4  teaspoon  kosher salt
  • 1  large egg
  • 2/3  cup  sour cream
  • 1  teaspoon  pure vanilla extract


Heat oven to 350° F.

Melt 1 tablespoon of the butter in a cast iron skillet over medium-high heat. Add the nectarines and 1/4 cup of the sugar and cook, tossing, until the sugar dissolves and the juices from the nectarines become syrupy, 3 to 4 minutes. Arrange the nectarines in one slightly overlapping layer, making sure the bottom of the skillet is fully covered but keeping the fruit evenly distributed. Spoon any pan juices over the top. Set aside.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

With an electric mixer, beat the remaining 1/2 cup of the butter and 2/3 cup of the sugar until fluffy. Beat in the egg, sour cream, and vanilla. Gradually add the flour mixture, mixing just until incorporated.

Pour the batter over the nectarines and bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the skillet for 1 hour or until fully cooled. Place a large plate over the skillet and invert the cake onto the plate.

Serve with lightly sweetened crème fraîche. ENJOY!

26 Comments leave one →
  1. August 21, 2013 1:50 am

    Um, YUM!

  2. easycraftsforchildren permalink
    August 21, 2013 2:52 am

    Looks great !! :-)

  3. August 21, 2013 3:14 am

    Love skillet cakes. So summery with nectarines :)

  4. August 21, 2013 3:21 am

    Beautiful! I am so incredibly psyched for nectarines to be in season here in Australia.

  5. August 21, 2013 4:37 am

    Sounds delicious. In Australia we call this an upside down cake.

  6. August 21, 2013 5:40 am

    I’ve made skillet corn bread but never anything like this! I can’t wait to try this one! Great post and photos!!! You go girl!!!

  7. Vibrant Bean permalink
    August 21, 2013 8:04 am

    Looks amazing!!

  8. August 21, 2013 8:51 am

    I will definitely be trying this recipe in the near future! Sounds so yummy. Thanks for posting!

  9. Crista permalink
    August 21, 2013 8:21 pm

    love the pictures, love the idea of a skillet cake.

  10. VVernhard permalink
    August 21, 2013 10:06 pm

    Hat dies auf KP28 * Soul Food rebloggt.

  11. August 21, 2013 11:32 pm

    Awesome I just visually finished it…nice pics…and awesome recipe I am gonna try this…thanks for sharing….very creative and tasty…

  12. August 22, 2013 6:47 am

    I cannot wait to try this!! I love a good vanilla cake, I think having a good vanilla cake is a must for all bakers!

  13. August 22, 2013 12:29 pm

    Yum! This looks so good!

  14. katherinegrote8 permalink
    August 23, 2013 10:36 am

    Making this TODAY!!

  15. Yvonne | mygreencloud permalink
    August 24, 2013 1:42 pm

    Looks amazing! I’m getting hungry haha… ;)

  16. August 25, 2013 7:16 am

    Looks wonderful! I definitely have to try this myself if I can find some good quality nectarines

    • love and cupcakes permalink*
      August 26, 2013 12:03 am

      Awesome, I hope you enjoy it! I think any stone fruit would work just as well in place of the nectarines. Try peach, plum, or even apricot!

  17. August 25, 2013 4:30 pm

    Congratulations Paola! I have nominated your wonderful blog for the Versatile Blogger Award. If interested, please pick up your award here:

  18. August 25, 2013 5:08 pm

    I see I’m not the only one…
    I don’t know what your opinion of these ‘blogger awards’ may be – all I know is that I’ve been a fan of “Love+Cupcakes” for a while now, and when this crossed my path, I thought of you. AND I’m totally trying the skillet cake. Thanks :D

    • love and cupcakes permalink*
      August 26, 2013 12:02 am

      Thank you, I appreciate it! Thanks for reading my little blog!

  19. August 27, 2013 6:35 pm

    This sounds so good! I plan to pick up nectarines at tomorrow’s farmer’s market and make this skillet cake. I hope it tastes as good as it looks!

  20. September 10, 2013 7:15 pm

    Reblogged this on Books, Baking & Other Objects of Beauty and commented:
    This looks so yummy for the upcoming summer!

  21. September 12, 2013 3:05 am

    That looks so good!

  22. September 19, 2013 6:28 am

    oh my goodness, yum!


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