Nectarine Crumb Coffee Cake

Nectarine Crumb Coffee Cake
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Calories 325 cals
Total Fat 16 g
Cholesterol 73 mg
Dietary Fiber 1 g
Sodium 164 mg
Protein 10 g
Total Carbohydrate 36 g

Prep Time: 20 Minutes

Time to Table: 1 Hour 40 Minutes

Serves: 8 to 10


  • 2 cups all purpose flour
  • 3/4 cup sugar
  • 2/3 cup butter
  • 1 3/4 cups Daisy Cottage Cheese
  • 2 large eggs
  • 1/2 teaspoon baking powder
  • 1 teaspoon almond extract
  • 1 nectarine, thinly sliced
  • 1/2 cup sliced almonds


Heat the oven to 350 degrees (325 degrees for dark pan). Grease and flour the bottom and sides of 9-inch spring-form pan. Mix the flour and ½ cup sugar in large bowl; with cut in the butter cubes with a pastry cutter, or mix on low speed with electric mixer until mixture resembles coarse crumbs. Reserve ½ cup of mixture. Place ¾ cup cottage cheese and 1 egg in food processor; process until smooth. Place cottage cheese and egg mixture into a large bowl. Add all but the reserved ½ cup of the flour mixture and the baking powder to the cottage cheese and egg mixture. Mix on the low speed with a mixer until the crust holds together. Press or spread the crust in the bottom and 2 inches up the sides of the pan. Place 1 cup cottage cheese, ¼ cup sugar, 1 egg, and almond extract in a clean food processor bowl and process until combined. Pour the cottage cheese filling over the crust. Place the nectarines over the filling in single layer. In small bowl, mix the almonds with the reserved ½ cup of the flour mixture; sprinkle over the nectarines. Bake for 40 to 50 minutes or until the filling is set and the crust is golden brown. Cool 30 minutes. Serve warm or cool.


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