Savoring all the vibrant Summer moments. . .
Been eager to share this recipe with you. I have some serious love for Summer stone fruit. Peaches, apricots, nectarines…yes to ALL.
This coffeecake is amazing because you can pick whichever fruit suits your fancy day of. And trust me, no one will ever know it’s gluten free.
Let me know what you think, send me a note on social!
Summer Stone Fruit Coffee Cake (Gluten Free)
- 238 g 1 ½ cups gluten free 1-1 flour
- 102 g 1 cup almond flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- ½ teaspoon cinnamon
- 160 g 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 150 g 1 cup fine coconut sugar
- 75 g ½ cup brown sugar
- 2 large eggs
- 1 egg yolk
- 284 g 1 ¼ cups sour cream
- 1 ½ teaspoons rum or sub vanilla extract
- 2 small nectarines pitted and sliced in wedges
- 112 g 1 cup walnuts, separated
- 72 g ½ cup gluten free 1 to 1 flour
- 72 g ½ cup brown sugar
- ¼ teaspoon sea salt
- ½ teaspoon cinnamon
- 111 g ½ cup (1 stick) chilled unsalted butter, cubed
- Prepare crumble:
- Add ½ cup walnuts, flour, sugar, salt and cinnamon to food processor
- Pulse just enough to break up nuts and mix
- Add butter in chunks and pulse lightly until no dry spots remain.
- Finish by adding remaining walnuts. Pulse lightly; keep mixture chunky. *Be careful not to over pulse as it will quickly turn into a dough like consistency which you do not want.
- Prepare cake
- Preheat oven to 375°. Coat round cake pan with nonstick spray.
- Whisk dry ingredients in a medium bowl.
- Using an electric mixer on medium speed, whip butter. Add sugar while mixing until light and fluffy, about 2 minutes.
- Add eggs one at a time, mixing well to incorporate after each addition. Add rum.
- Increase speed to medium-high and beat until mixture is light and fluffy, about 3 minutes.
- Reduce speed to low slowly add sour cream in ⅓ cup additions, alternating with dry ingredients just until incorporated. Scrape bowl as needed. Do not overmix.
- Spoon half of the batter into pan. Fill with half of the crumble for a middle layer. Top with remaining batter and the rest of the crumble
- Bake cake for 10 minutes. Pull rack forward in oven and quickly lay out nectarine slices beautifully on top. Immediately place back in oven.
- Continue to bake for another 40-60 minutes or until top is golden brown and a tester inserted into the center comes out clean.
- Let cool in pan for about 15-20 minutes before removing. Continue to cool on baking rack or serve warm.
- Dust with powdered sugar and dollop with lemon whipped cream just before serving.