This coffee cake has a yummy crunchy topping. You can try making it with other fresh seasonal fruit, as well, such as peaches, pears, cherries, plums or berries. If you’re a nut lover, toss some sliced almonds on top, or broken walnuts or pecans.

applenectarinecoffeecake

Apple Nectarine Coffee Cake

1 3/4 cup flour
3/4 cup sugar (can increase to 1 cup)
2 tsp baking powder
1/2 tsp salt

2 eggs, beaten
1/3 cup oil (can increase to 1/2 cup)
1 cup buttermilk
1 tsp vanilla extract (you could also try almond extract, instead)

2 apples, peeled, cored, quartered and sliced
1 nectarine, cut from stone and chopped

Batter:
Combine dry ingredients in medium bowl. Combine wet ingredients in separate bowl or large measuring cup. Form well in dry ingredients and pour wet ingredients into dry ingredients. Mix just until combined.

Crunch:
1/2 cup brown sugar
1/2 cup flour
3 Tbsp margarine or butter

In small bowl, combine flour and brown sugar. Work in margarine or butter with fingers.

Assemble:
In greased 9 x 9 baking dish, spread about half of the batter. Layer the fruit over the top. Then sprinkle over half of the crunch. Gently spread the remaining batter over the top of that, followed by the remaining crunch topping.

Bake at 350*F for about 45 minutes. Check with toothpick to see when it is done. Cover and refrigerate any leftovers.