Saturday, August 27, 2011

Nectarine Oatmeal Coffee Cake with Brown sugar Topping

Well, we got through our first two days of school!  The kids started school on Thurs. which is really foreign to me, but I have to admit, it was nice to welcome the weekend yesterday!  I now have a 4th grader, 3rd grader, and a 1st grader (sniff, sniff).  It blows my mind to think of how fast my little ones are growing and makes me realize more and more that every day with them counts!
I have bittersweet feelings when school begins, but seeing how much they enjoy their teachers, friends and school, it gives me a huge sense of relief.
Anyway, I figured I'd dust off my cooking skills and make something yummy for breakfast this morning!
I had a few nectarines on the counter and thought a coffee cake would be good and some nice thick cut bacon to go along with it!
I actually altered this recipe quite a bit.  It was originally a muffin recipe, but thought I'd pour it into a 9 inch square pan.  Then I added a brown sugar topping that made this coffee cake extra special!
A couple of tips:  use any fresh or frozen fruit you'd like...blueberries, peaches, raspberries, etc.
Also, if you'd rather make muffins, I think they would turn out great and they'd freeze well too!
Last, be sure not to mix the batter too much.  This was a very fluffy cake, but if you mix it too much it will change the texture.  Just fold lightly!

Nectarine Oatmeal Coffee Cake with Brown Sugar Topping 
{adapted from Easy Breakfast and Brunch cookbook}

INGREDIENTS: {Makes one 9-inch cake or 12 muffins}

  • 1 1/3 cups rolled oats
  • 1 1/3 cups buttermilk
  • 1 large egg
  • 1/3 cup melted butter or vegetable oil
  • 1/2 cup brown sugar, packed
  • 1 1/2 cups all-purpose flour {you can easily substitute 1/2 wheat flour}
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon
  • 2 almost ripe nectarines, pitted and flesh cut into large chunks 
Brown Sugar Topping:
  • 4 Tbsp. butter, cut into chunks
  • 1/4 cup flour
  • 1/2 cup brown sugar, packed
  • 1/4 tsp. cinnamon
*Mix together with fingers until it becomes a crumbly consistency

  Preheat oven to 425 degrees.  Grease a 9 inch baking dish {I used my pampered chef stoneware}.  
Put the rolled oats and buttermilk in a large bowl and let soak for 10 minutes.  Add the egg, melted butter, and sugar and mix well.
In a medium bowl whisk to combine the flour, baking powder, baking soda, salt and cinnamon.  Pour the flour mixture into the soaked oat mixture and stir briefly.  Quickly fold in the chopped nectarines.  The batter should look streaky...DO not over mix or the cake will become tough and dry!  
Pour the mixture into the prepared dish and sprinkle the brown sugar topping all over.  
Bake for about 20-25 minutes, checking after 20 minutes with a toothpick.  Let cool for 10 minutes then cut into large slices and serve with some crispy bacon and a big cup of coffee!


  1. Nice to see a recipe using nectarines-they are like the forgotten fruit. The coffee cake does look delicious-thanks for sharing.

  2. I agree...I actually tend to buy them over peaches because I'm not fond of peach skin:)
    Thank you for your sweet comments!



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