Chocolate Nectarine Pecan Streusel Cake

It’s been almost three months since I streuseled something. I’m slipping. This Chocolate Nectarine Pecan Streusel Cake came from a German cooking magazine. However, I made a few tweaks. One is swapping out the cashews in the streusel for pecans. As much as I love cashews, they just felt too blah for this recipe.

This Chocolate Nectarine Pecan Streusel Cake has four layers. First, a chocolate cake base. Second, a smear of jam (peach or apricot flavor). Third, a layer of nectarine slices. The whole shebang is smothered in the fourth layer of fragrant pecan streusel.

Do not let all those luscious layers fool you. Because it is from a German recipe, the dessert contains less sugar than most American desserts. Consequently, the cake is not too sweet. However, it is not short on flavor.

Pumpkins and squash will soon replace stone fruit in the markets. Consequently, the time is ripe to take advantage of juicy nectarines to make this Chocolate Nectarine Pecan Streusel Cake. However, this recipe would also work well with fresh peaches or apricots. Carry it forward to the fall season with apples and pears. Or even a combination of both. Match the jam flavor to the fruit you use.

The chocolate cake flavor works well in this recipe. Alternatively, feel free to substitute your favorite flavor cake recipe. Or, (gulp) your go-to cake mix. Additionally, I love the pecan flavor in the streusel. However, walnuts pair well with apple or pear. Use your creativity to make this cake your own.

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Chocolate Nectarine Pecan Streusel Cake

Course Dessert

Cuisine German

Keyword Nectarine Cake

Prep Time 30 minutes

Cook Time 40 minutes

Chille time 30 minutes

Total Time 1 hour 40 minutes

Servings 12 pieces

Ingredients

For the pecan streusel:

• 1/2 cup chopped Pecans
• 2 cups all-purpose flour
• 1/2 cup sugar
• 3/4 cup unsalted butter

For the cake:

• 2 nectarines
• 2 oz dark chocolate
• 3/4 cup all-purpose flour
• 1 tablespoon of cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup unsalted butter
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 2 eggs
• 1/3 cup peach jam

Instructions

Make the Pecan streusel:

1. In a separate bowl, whisk together the pecans, flour, and sugar.
2. Cut the butter into pieces and add to the bowl.
3. Use your hands or a wooden spoon to rub the ingredients together until a streusel crumb forms.
4. Cover the bowl with plastic cling film and place in the refrigerator for 30 minutes.

Make the cake:

1. Cut the nectarines in half, remove the pit and slice each half into crescents.
2. Chop the chocolate and melt in a double boiler. Remove from heat and let cool to room temperature.
3. Preheat the oven to 350 degrees Grease and flour a 9” cake pan. Set aside.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
5. Cream together the butter and sugar.
6. Add the eggs one at a time making sure the first one is incorporated into the batter before adding the second.
7. Add the vanilla.
8. Beat the melted chocolate into the mixture.
9. Gradually add the dry ingredients until fully combined.
10. Transfer the batter to the pan, place in the oven and bake for 10 minutes.
    
11. Heat the jam and gently pour it over the top of the cake.
12. Evenly distribute the nectarine slices on top of the cake.
    
13. Add the pecan streusel on top.
    
14. Return the cake to the oven and bake for another 30 minutes.
15. Remove and let cool in the pan for 15 minutes before transferring to a wire rack
16. Let the cake cool completely. Transfer to a serving plate. Cut and serve.

Like this Chocolate Nectarine Pecan Streusel Cake? Try some of my other streusel cake creations: