slice of pistachio cake with nectarines - fresh new england


The end of summer has an interesting way of creeping up on us. If we have to let go of 80º weather, let’s at least hanging on to local corn, tomatoes, and fresh stone fruit for as long as we can.

After a recent visit to Cape Cod, we headed over to a local orchard and picked some fresh nectarines. I made a delicious pistachio and almond cake and topped it with nectarines in a brown sugar sauce. This is one cake you definitely want to try. It has the colors of fall but makes use of late summer fruit.

   beach brush : fresh new england road to eastham beach : fresh new england beach day : Fresh New England the beach : Fresh New Englandbike ride: Fresh New England

With every bite, think about the Cape Cod National Sea Shore, fresh salty beach air, and riding your bike through salt marshes on the Cape Cod Rail Trail.

 white nectarine : fresh new england pistachio cake : fresh new england through the window : fresh new england

Think about hydrangeas and walks on the beach.

 blue hydrangea: Fresh New England pistachio almond cake with brown sugar nectarines horizontal : fresh new england peace, love & chocolate : fresh new england tide rolling in : fresh new england

Most of all, enjoy the moment…and enjoy the cake too!


pistachio almond cake with brown sugar nectarines : fresh new england


Pistachio Almond Cake with Brown Sugar Nectarines


18 tbs (250 g) unsalted butter, softened
3/4 c (150 g) sugar
1/4 c (50 g) dark brown sugar
4 large eggs
1 tsp (4 g) pistachio extract (if you don’t have pistachio, substitute vanilla extract)
1 c plus 1.5 tbs (100 g) almond flour
1 c (100 g) ground shelled pistachios (pulse in a food processor until flour-like with bits of pistachio for texture)
3/4 c (100 g) flour
2 tsp (10 g)  baking powder
Preheat oven to 350ºF or 180ºC. Grease and flour a 7″ or 8″ round pan. (springform is easier to use)
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugars on medium high until light and fluffy, about 3 minutes. Mix in eggs and vanilla. Blend in dry ingredients. Pour mixture into buttered pan and smooth with an offset spatula.
Bake for 40-50 minutes depending upon pan size and oven. Remove when inserted toothpick comes out clean. Cool on wire rack.

Cool completely. Remove from pan. Top with Brown Sugar Nectarines.


Brown Sugar Nectarines


3 tbs unsalted butter, slightly softened

1/4 c dark brown sugar

1 tbs. sugar

3 nectarines, sliced

Heat butter in a teflon saucepan on medium high. Add sugars and stir while the mixture gets bubbly. Once the sugar begins to melt, add sliced nectarines. Cook on medium high for 1 minute and low for one minute. Spoon nectarines in sauce over cake slices.

This recipe makes enough brown sugar nectarines for 2-3 people. Double recipe if serving more.


Bon appétit! 


Fresh New England

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  1. I always look forward to your Cape Cod posts. My husband and I have wanted to go there for as long as I can remember. Breathtaking views. I’ll also have to give the cake a try. It looks delicious. Where do you buy almond flour?

    1. Thanks Kathy. It really is such a lovely place to visit. You won’t be disappointed!

      I get almond flour, also called almond meal in Canada. I believe Bob’s Red Mill also sells it. It’s easy to find on line…

  2. Lovely Cape Cod pictures. I’d love to spend some time there. So peaceful…

    This cake must taste divine. A great combination of ingredients.



  3. This satisfies my cake cravings on so many levels El! Love the images in the post. Cape Cod is on my lists of places to visit. We were close to organizing a trip – instead we went to France. I am hoping I can rekindle the idea next year again!

  4. I am right there with you on hanging onto Summer’s bounty as long as possible. I am not ready to say good-bye to all that it has been feeding us this summer; just thought that about figs earlier today as I popped one into my mouth. This cake looks like the perfect recipe to celebrate the dog days of summer. As well, I really enjoyed seeing your trip to the Cape! xx

  5. This is certainly my kind of cake, El! I have never seen pistachio extract but am going to look for some today. This cake sounds like it would even be great for brunch or tea in the afternoon also.

  6. Having such a stressful day – and this has been up to view a couple of days – and I just made the time. Ah…. peace and beauty. El….!!! I am now in the zen mode. Thank you! Gorgeous photos and a gentle artistic eye pulling me through to your world. The cake is so inviting. I could almost feel the sun and the breeze.

  7. I really, really love this, El. Such a homey, comforting sort of cake. And these photos are sheer bliss to me as we come out of winter and emerge into Spring, weathering the early storms so that one day soon we will see days like this. 🙂

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