Whole Grain Spelt Nectarine Cake with Greek Yogurt
A light, summery cake featuring whole grain spelt flour, almond flour, and tangy Greek yogurt that keeps the crumb tender and moist. Fresh nectarines are folded into the batter and arranged on top, their natural sweetness and soft texture complementing the nutty grain blend. Maple syrup provides gentle sweetness while lemon zest adds brightness. This cake works for anyone seeking a less refined, nutrient-dense dessert without sacrificing flavor or texture. Serve it warm or at room temperature for afternoon tea, casual entertaining, or a simple weeknight treat. This version prioritizes whole grains and natural sweeteners over white flour and refined sugar, making it feel wholesome yet indulgent. The nectarines stay visible and intact, creating an elegant, garden-fresh presentation.
Ingredients
- 1 cups whole grain spelt flourwhole wheat flour or all-purpose flour1:1grains
whole wheat yields denser crumb; all-purpose yields lighter cake
Full guide → - ¾ cups almond flourhazelnut flour or coconut flour0.9:1 for coconutgrains
hazelnut mirrors nuttiness; coconut dries batter, reduce yogurt slightly
Full guide → - 5 tbsp Greek yogurt, plant-basedsour cream or plain yogurt1:1dairy
Greek yogurt adds tang and protein; sour cream increases richness
Full guide → - 1 ½ to 2 nectarines, diced, for fillingpeaches or apricots1:1fruit
peaches are softer and sweeter; apricots are firmer and tangier
- 1 whole nectarine, for garnishpeaches or apricots1:1fruit
peaches are softer and sweeter; apricots are firmer and tangier
- 1 whole lemon, zest only
- 3 tbsp maple syrup
- 3 whole eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- salt, pinch
- cane sugar, to taste(optional)
Instructions
- 1
Heat oven to 350°F. Grease a cake pan or use a silicone cake mold.
- 2
Combine Greek yogurt, eggs, maple syrup, and vanilla extract in a bowl. Whisk until combined.
- 3
Add salt, spelt flour, almond flour, baking powder, and lemon zest to the wet mixture. Fold until just combined.
- 4
Dice 1.5 to 2 nectarines into small cubes, leaving the skin on. Fold into the batter.
- 5
Pour batter into the prepared pan.
- 6
Slice the remaining nectarine flesh away from the pit in slices. Arrange slices over the batter. Sprinkle with cane sugar if desired.
- 7
Bake for 50 to 55 minutes. Test with a skewer; if it comes out dry, the cake is done.
- 8
Cool in the pan before turning out.
Tips
Choose ripe but firm nectarines that yield slightly to pressure. Overripe fruit will disintegrate during baking; underripe fruit won't contribute enough flavor. If the stone doesn't release easily, the nectarine needs another day.
Fold nectarines and toppings gently into the batter to avoid bruising and breaking them apart. Over-stirring also toughens the crumb because of the spelt flour's gluten content.
Use a skewer test rather than a knife or toothpick, which may snag fruit fibers and give a false dry result. Insert in the thickest part away from nectarine slices.
Good to Know
Keep covered at room temperature for up to 2 days, or refrigerate for up to 4 days. The cake dries slightly with storage; serve with yogurt or a drizzle of honey to refresh moisture.
Prepare batter and arrange nectarines up to 4 hours ahead. Cover and refrigerate until ready to bake. Cake bakes best fresh but can be made 1 day in advance and rewarmed gently.
Serve at room temperature or slightly warm with Greek yogurt, whipped cream, or a light glaze. Pairs well with tea, coffee, or sparkling wine for casual gatherings.
Common Mistakes
Do not overmix the batter to avoid developing gluten and toughening the crumb.
Do not use overly ripe nectarines to prevent them from disintegrating during baking.
Do not skip the skewer test in favor of a knife to avoid false results from fruit fibers.
Substitutions
Dairy-Free Swaps
Greek yogurt adds tang and protein; sour cream increases richness
Full guide →General Alternatives
peaches are softer and sweeter; apricots are firmer and tangier
whole wheat yields denser crumb; all-purpose yields lighter cake
Full guide →hazelnut mirrors nuttiness; coconut dries batter, reduce yogurt slightly
Full guide →FAQ
Can I use frozen nectarines?
Fresh nectarines are preferred for texture and structure. Frozen ones release excess moisture and may disintegrate. If using frozen, thaw and drain well, then pat dry and reduce liquid in batter slightly.
What if I don't have almond flour?
Substitute with hazelnut flour, sunflower seed flour, or increase spelt flour by 100 grams and reduce yogurt by 15 milliliters. Nut-free options will yield a denser, less rich crumb.
How long does the cake keep, and can I freeze it?
Lasts 2 days at room temperature, 4 days refrigerated. Freeze unfrosted cake for up to 2 months wrapped tightly. Thaw at room temperature. Nectarines become mushy when thawed, so fresh cakes freeze better than garnished ones.