Yeasted nectarine coffee cake


The second half of the All Purpose Sweet Dough from my last batch of cinnamon rolls + nectarine topping:

  • 2 nectarines, pitted and sliced
  • 1/3 c brown sugar
  • 1/4 c freshly-milled soft white wheat flour
  • 1/4 c butter, cold
  • 1/4 tsp salt
  • 1 tsp ground cinnamon

Process notes

  1. Grease 8″ baking dish.
  2. Remove dough from refrigerator and pat out into pan.
  3. Let warm at room temp. 45 min.
  4. Arrange nectarine slices on top of dough.
  5. Combine sugar, flour, salt, and cinnamon. Cut in butter. Sprinkle over slices.
  6. Cover with towel and rise 15 min., then preheat oven to 375° for 20 min.
  7. Bake 38 min.


I was a little disappointed in this one. The taste was rather bland. I think it also could have used more kneading before the stretch and folds — the texture isn’t very spongy/bready.

This one would probably be more flavorful with a stronger-tasting fruit. These nectarines were so mild in flavor that they didn’t add much interest.