Nutty Nectarine Skillet Cake

Nutty Nectarine Skillet Cake

A simple-to-assemble cake that moves from oven to table with ease and elegance. Fresh from the farmers market nectarines make this Nutty Nectarine Skillet Cake a perfect treat any summer evening.

Tip: if you substitute peaches for nectarines, top with a drizzle of our Vanilla Peach Honey Cream Spread.



1 c. flour
1/5 c. ground almonds
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 c. superfine sugar, plus 1 T. for topping
1 egg
2/3 c. buttermilk
1/2 tsp. vanilla
1 stick of butter (1/2 c.), melted
2 fresh nectarines (or plums, peaches, apricots), pitted and sliced
1 T. BumbleBerry Farms Pure Clover Honey



Preheat oven to 375° F.

Grease an 8-inch cast iron skillet and place on a baking sheet in oven to warm.

In a medium-sized bowl, whisk together the flour, baking powder, salt, cinnamon and 1/4 c. sugar.

In a separate bowl, whisk together the egg, buttermilk, vanilla, and melted butter.

Add the wet ingredients to the flour mixture just until combined (batter may be lumpy). Spoon batter into greased pan.

Cake batter in a cast iron skillet


Cut the nectarines in half and remove the stones. Slice the fruit in thick slices and place into the batter.


Placing Nectarine slices on the dough


Sprinkle the top with the remaining sugar and a bit of ground almonds. Bake on the center rack for 20-25 minutes or until cake is golden brown.

Note: A toothpick placed through the cake's center should come out clean. Best served warm with small scoop of vanilla ice cream.

Nutty Nectarine Skillet Cake Sliced and Served

This recipe is a modified version of a cake posted on the food blog Katie's Kitchen Journal at:

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