Upside Down Nectarine Cake
Delightfully golden and irresistibly sweet, this Upside Down Nectarine Cake is a show-stopper dessert that combines the juicy sweetness of nectarines with a buttery caramel glaze. Topped with a perfectly tender vanilla-infused sponge, this easy-to-make cake is baked upside down to create a stunning presentation once flipped. The light brown sugar and nectarines meld together in the oven to create a glistening, fruit-studded topping that pairs beautifully with the soft, moist crumb beneath. Perfect for summer gatherings, tea-time treats, or any occasion that calls for a fruity dessert, this cake requires just 20 minutes of prep and bakes to perfection in 40 minutes. Serve it warm or at room temperature, and watch as your guests savor every spoonful of this simple yet elegant masterpiece.
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Recipe Information
Ingredients
- 4 whole nectarines
- 4 tablespoons unsalted butter (for topping)
- 0.5 cup light brown sugar
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter (for batter)
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Cut the nectarines into 1/4-inch slices. Set aside.
In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add the light brown sugar and stir until dissolved and bubbling. Pour this mixture into the prepared cake pan and spread evenly.
Arrange the nectarine slices in a circular pattern over the caramel mixture in the pan. Set aside while preparing the batter.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream 1/2 cup of unsalted butter and granulated sugar together until light and fluffy, about 2-3 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 butter mixture in three additions, alternating with the whole milk (beginning and ending with the dry ingredients). Mix until just combined, being careful not to overmix.
Pour the batter over the nectarines in the cake pan and spread it out evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake, then place a serving plate over the pan and carefully invert the cake onto the plate.
Remove the pan and peel off the parchment paper if it sticks. Let the cake cool slightly before serving.
Serve warm or at room temperature. Enjoy your Upside Down Nectarine Cake!
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 191 mg | 8% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 37.5 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 216 mg | 5% | |
*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.
