Nectarine Upside Down Cake
Indulge in the luscious flavors of summer with this Nectarine Upside Down Cake, a show-stopping dessert that’s as beautiful as it is delicious. Juicy, sun-ripened nectarine slices are layered atop a buttery brown sugar caramel, creating a glossy, fruit-packed topping that contrasts perfectly with the soft, tender vanilla sponge below. This rustic yet elegant cake is made with just a handful of pantry staples and comes together in under an hour, making it perfect for both casual gatherings and special occasions. The caramelized nectarines infuse their natural sweetness into every bite, while the buttery cake batter is enriched with whole milk and a hint of vanilla for maximum flavor. Serve this crowd-pleaser warm or at room temperature, and elevate the experience with a dollop of whipped cream or a scoop of velvety vanilla ice cream. Perfect for highlighting peak-season nectarines, this dessert will quickly become a family favorite!
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Recipe Information
Ingredients
- 4 nectarines
- 115 grams unsalted butter (divided)
- 100 grams light brown sugar
- 150 grams granulated sugar
- 190 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 120 milliliters whole milk
Instructions
Preheat the oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper for easy removal.
Slice the nectarines into thin wedges, about 8-10 slices per nectarine. Set aside.
In a small saucepan over medium heat, melt 60 grams of the butter together with the light brown sugar, stirring until the mixture is smooth and bubbly. Pour this caramel mixture into the prepared cake pan and spread evenly.
Arrange the nectarine slices in a circular pattern over the caramel in the cake pan. Start from the outer edge and work your way inward, slightly overlapping the slices.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the remaining 55 grams of butter with the granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.
Pour the batter gently over the nectarines in the cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate. Let it cool for another 10 minutes before serving.
Slice and enjoy your Nectarine Upside Down Cake warm or at room temperature. Pair with vanilla ice cream or whipped cream for an extra treat.
Nutrition Facts
Calories |
3032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 2274 mg | 99% | |
| Total Carbohydrate | 469.4 g | 171% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 302.1 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 330 mg | 25% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1785 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
