Nectarine, yogurt & poppy seed cake from Small Plates & Sweet Treats: My Family's Journey to Gluten-Free Cooking by Aran Goyoaga

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dark brown sugar for muscovado sugar.

  • crandall57 on March 02, 2026

    Delicious and moist. I put a greased ramekin in my 8" round cake pan to make a tube pan. I used goat's milk butter and goat's milk yogurt. I might use sheep's milk yogurt next time, as it's a little thicker. I will make this again, possibly experimenting with other stone fruits.

  • FlowerGold on July 30, 2025

    Very good. Moist. A little delicate. Definitely worthwhile.

  • kbrooks on February 19, 2025

    Wonderful fresh tasting cake. Not too sweet. Have made it with pluots when I didn't have nectarines. Would be good with peaches.

  • Melyinoz on February 25, 2018

    This was a nice cake. The cake was a little overdone at the 60 minute mark, so it definitely did not need 75 minutes in my oven. I added additional poppyseeds, as I like them. I only used 2 nectarines, but I could probably squeeze 3 on if I overlapped them more.

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