Easy Nectarine Loaf Cake

Easy Nectarine Loaf Cake

Nectarine Loaf Cake
This Easy Nectarine Loaf Cake is simple baking at its absolute best. Whether you choose the speed of a mixer or prefer the meditative pace of a whisk and bowl, this recipe comes together in minutes.

The secret to its charm is the incredibly soft and moist texture, which stays tender for days thanks to the yogurt and oil. As the cake bakes, the fresh nectarine pieces tenderize within the cake, releasing sweet, warm juices that flavor the cake beautifully. It’s light, tender, and deeply comforting. Serve it warm with a dusting of powdered sugar, it is pure bliss in every single slice.

22 cm round pan

Preparation:

1.) Preheat the oven to 180°C/356°F and grease the pan.
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2.) In the mixer bowl, place the eggs and sugar. Using the whisk attachment, whisk for about one minute on medium speed. Add the cubed nectarines, yogurt, oil and vanilla extract to the bowl. Mix lightly.
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3.) Add the flour and baking powder. Mix on a very low speed, only until a smooth and thick mixture is achieved. (Important note: Do not overmix! Stop immediately once the flour is incorporated.)
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4.) Transfer the mixture to the greased pan and spread it out evenly.
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5.) Bake for about $45$ minutes, or until a toothpick inserted into the center comes out with moist crumbs. The cake should be stable, soft, and springy to the touch. (The delicious smell already wafts around the whole house.)

1. 6.) Option for making without a mixer: Mix the eggs with the sugar, Add the oil, yogurt and vanilla extract. Finish by adding the flour and baking powder. Mix until combined.
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3. My Golden Tip:
   Serve the cake slices while they are still warm, alongside a scoop of cold vanilla ice cream. The contrast between temperatures and textures (warm and soft versus cold and melting) creates a rich and indulgent dessert experience. (After this bite, people will always ask you for the recipe!)