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Stone fruit cake with cherries and nectarines slices on a cake plate.

Summer Stone Fruit Cake

This bright stone fruit cake shows off how sweet summer produce can be. Fresh cherries and nectarine slices combine in a simple cake batter to make a juicy and bright bite.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 2 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup canola oil
  • 1 cup brown sugar
  • 4 large eggs
  • ¼ cup orange juice
  • 2 tsp vanilla
  • ½ cup sour cream
  • 2 large nectarines, chopped
  • 1 cup cherries, pitted and chopped
Vanilla Glaze
  • 1-2 cups powdered sugar
  • 2 tablespoon heavy cream
  • splash of vanilla

Equipment

  • bundt pan
  • Mixing bowl

Method
 

  1. Preheat the oven to 350 and prepare a bundt pan with cooking spray or grease. Set to the side.
  2. In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt. Set to the side.
  3. In a large bowl, mix together the oil and brown sugar. Then, add in the eggs, orange juice, vanilla, and sour cream. Mix together with a whisk until combined.
  4. Add the dry ingredients to the brown sugar mixture. Use a whisk or a rubber spatula to combine the ingredients fully. Then, using the rubber spatula, fold in the cherries and nectarines.
  5. Add the batter to the prepared pan and bake the cake for 45-55 minutes. The cake will be golden brown and start to pull away from the edges. When done, let the cake fully cool in the pan.
  6. While the cake is cooling, make the glaze. Combine the heavy cream, powdered sugar, and vanilla in a small bowl and mix until the desired consistency is reached.

Notes

Add more or less heavy cream and powdered sugar depending on how thick and sweet you would want the glaze for the cake.