When life gives you nectarines... make CAKE I say! A friend dropped over a bagful of nectarines from their tree which was abundant with fruit when they arrived home from holidays. We ate some, we had them on our porridge and granola and the rest I put into a buttery tea cake which is super moist, can be 'veganised' and doesn't dry out - it actually does the opposite becoming dense and moist if you can make it last more than a day!

This recipe is a tweaked version of Deb from Smitten Kitchen's Blueberry Boy Bait Cake which you all need to bake ASAP (after this one of course)! The tweaking was due to not having 3 eggs but I certainly had some brown spotted overripe bananas which meant I could confidently reduce the amount of sugar and the cake would still be sweet enough. And for those who do not like banana flavour - IT DOES NOT TASTE LIKE BANANA!!!! I was pleased about this as I didn't want the bananas to overpower the tart sweetness from the nectarines, because after all its a Nectarine Cake not Banana- so let's move on! If you do not have bananas and are not vegan you can most certainly stick with using 3 eggs.


I made this in my food processor but you can use a stand or hand mixer. I just find the processor makes the batter fluffier (and takes half the time!).

2 cups of plain flour
1 tablespoon baking powder
1 teaspoon sea salt
225 grams butter, softened (Vegan option: use a vegan butter such as Nuttelex)
1/2 brown sugar (can use coconut sugar)
1/4 caster sugar
2 bananas mashed
1 egg (Vegan option: substitute with a flax or chia egg)
1 cup milk (I used almond but can use any type!)
2 - 3 nectarines (pending on size), thinly sliced
1 teaspoon of ground cinnamon
2 tablespoons sugar (I used caster but can be subbed for raw or coconut)
Preheat oven to 180C deg (170C deg fan forced).
Grease and line a lamington tray (approx. 20cm x 30cm) with baking paper.
Place the first three dry ingredients in the food processor and shjooz until combined, scrape into a bowl and set aside.
Put the butter and sugars in the processor and blend until nice and pale and fluffy.
Add in the bananas, eggs or whatever egg replacement you are using and shjooz until completely blended.
Add about a third of the flour mix and pulse a couple of times until just combined.
Pour in half the milk and do the same (the mixture may look curdled at this point but that is fine).
Add another third of flour and pulse again, then pour in rest of milk.
Finish off with the last third of the flour and give a good quick shjooz till it is just mixed through until you have a thick and creamy looking batter which you are tempted to just eat by the spoonful.
Scrape into the prepared baking tray and smooth out so it is even on top and into the corners.
Place the nectarine slices in rows and gently push down (just a little) into the batter so they are at the same level as the batter and not sitting on top.
In the same bowl that you used for the flour mix the cinnamon and sugar.
Sprinkle the cinnamon sugar over the top of the cake and place in the oven to bake for approximately 30-35minutes (Deb bakes hers for 45-50 but mine looked done at 25 min mark so I pulled mine out at 30 mins so all depends on how hot your oven runs and if its fan forced etc.)