Nectarine and Berry Buckle Cake

This yummy fruit and streusel topped cake is called a buckle because the batter “buckles” around the fruit as it bakes.

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Baking Time: 40 minutes

Preparation Time:

Serves: 16

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  • 2 tbsp (25 mL) each all-purpose flour and packed brown sugar
  • 1 tbsp (15 mL) butter, melted
  • 1/4 tsp (1 mL) ground nutmeg


  • 1-1/2 cups (375 mL) all-purpose flour
  • 1-1/2 tsp (7 mL) baking powder
  • 1/2 tsp (2 mL) each ground nutmeg and cinnamon
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (50 mL) butter, at room temperature
  • 3/4 cup (175 mL) granulated sugar
  • 2 Ontario Eggs
  • 1 tsp (5 mL) vanilla
  • 1/2 cup (125 mL) Ontario Milk
  • 2-1/2 cups (625 mL) sliced Ontario Nectarines or Peaches
  • 1/2 cup (125 mL) each Ontario Blueberries and Raspberries


  • 1 cup (250 mL) icing sugar
  • 1 tbsp (15 mL) hot water


Line 13- x 9-inch (3.5 L) metal baking pan with parchment paper, leaving a 2-inch (5 cm) overhang on long sides.

Streusel: In small bowl, combine flour, brown sugar, butter and nutmeg until crumbly. Set aside.

Cake: In medium bowl, whisk together flour, baking powder, nutmeg, cinnamon and salt.

In large bowl, using electric mixer, on medium speed, beat butter with sugar for about 2 minutes, until light and fluffy. Beat in eggs and vanilla. Using spatula, stir in flour mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Spread batter into prepared pan. Top evenly with rows of nectarine slices, pressing slightly into batter. Sprinkle with blueberries and raspberries; top with streusel mixture.

Bake in 350°F (180°C) oven for 35 to 40 minutes or until tester inserted in centre comes out clean. Let cool in pan on wire rack for 30 minutes.

Glaze: In small bowl, whisk together icing sugar with hot water. Drizzle over cake. Use parchment overhang to remove from pan; cut into squares.

Nutritional information

1 Serving 

  • PROTEIN: 3 grams
  • FAT: 5 grams
  • CARBOHYDRATE: 32 grams
  • CALORIES: 180
  • FIBRE: 1 gram   
  • SODIUM: 100 mg