Nectarine Upside-Down Cake Recipe

Introduction

This Nectarine Upside-Down Cake is a delightful twist on a classic dessert, showcasing juicy, sweet nectarines caramelized with brown sugar. Moist and tender, it’s perfect for sharing after a summer meal or any time you crave a fruity treat.

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup unsalted butter (melted and divided)
• 2 large eggs
• 1/2 cup brown sugar (packed)
• 4 nectarines (sliced into 1 1/2-inch thick wedges)

Instructions

1. Step 1: Preheat your oven to 350 degrees F.
2. Step 2: In a large bowl, mix together the flour, sugar, baking soda, and salt.
3. Step 3: In another bowl or a large glass measuring cup, whisk the buttermilk, 4 tablespoons of melted butter, and eggs until combined. Pour this liquid mixture over the dry ingredients and gently stir with a rubber spatula just until the batter is moist.
4. Step 4: Add the remaining 4 tablespoons of melted butter to the bottom of a cast iron skillet or a 9-inch cake pan. Swirl the pan to coat the bottom and sides evenly, then sprinkle the brown sugar over the melted butter.
5. Step 5: Arrange the nectarine slices in a single layer over the brown sugar. Carefully spoon the batter over the nectarines and smooth the top evenly.
6. Step 6: Bake in the preheated oven for 45 minutes, or until a tester inserted into the center comes out clean.
7. Step 7: Let the cake cool for 5 to 10 minutes. Run a knife around the edges to loosen it, then invert the cake onto a serving plate.
8. Step 8: Serve the cake warm and enjoy!

Tips & Variations

• Use ripe but firm nectarines to prevent them from turning mushy during baking.
• Try substituting nectarines with peaches or plums for different fruity variations.
• For extra flavor, sprinkle a pinch of cinnamon or nutmeg over the brown sugar before adding the nectarines.
• If you don’t have buttermilk, use regular milk with a tablespoon of lemon juice or vinegar added and let sit for 5 minutes.

Storage

Store any leftover cake covered at room temperature for up to 2 days. For longer storage, keep it in an airtight container in the refrigerator for up to 5 days. Reheat slices gently in the microwave or a warm oven before serving to restore some of the original warmth and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen nectarines for this cake?

Fresh nectarines are best for this recipe because they hold their shape better and caramelize nicely. Frozen nectarines might release excess moisture, making the cake wetter and less firm.

What type of pan is best for an upside-down cake?

A cast iron skillet or a heavy ovenproof 9-inch cake pan works well because they distribute heat evenly and help with the caramelization on the bottom (which becomes the top after flipping).

Nectarine Upside-Down Cake Recipe

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★★★★★

4.6 from 88 reviews

• Author: anna
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

This Nectarine Upside-Down Cake is a delightful and moist dessert featuring caramelized nectarines atop a tender, buttery cake. Perfect for summer or any time you crave a fruity, crowd-pleasing cake with a golden, gooey topping. The combination of brown sugar and juicy nectarines creates a beautiful sweet glaze once inverted after baking.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup buttermilk
• 2 large eggs
• 1/2 cup unsalted butter (melted and divided)

Topping

• 1/2 cup brown sugar (packed)
• 4 nectarines (sliced into 1 1/2-inch thick wedges)

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the cake.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking soda, and salt until evenly combined.
3. Combine Wet Ingredients: In a separate large glass measuring cup or bowl, whisk together the buttermilk, 4 tablespoons of melted butter, and eggs until smooth.
4. Make Batter: Pour the wet ingredients into the dry ingredients and gently stir using a rubber spatula just until the batter is moist and combined; be careful not to overmix.
5. Prepare Pan: Add the remaining 4 tablespoons of butter to the bottom of a cast iron skillet or a 9-inch cake pan. Swirl the pan so the butter coats the bottom and sides evenly.
6. Add Topping: Sprinkle the brown sugar evenly over the melted butter in the pan. Then arrange nectarine slices in a single layer on top of the sugar, creating an attractive fruit base.
7. Assemble Cake: Pour the prepared batter evenly over the nectarines, smoothing out the surface with a spatula to ensure uniform thickness.
8. Bake: Place the pan in the preheated oven and bake for about 45 minutes, or until a tester inserted into the center of the cake comes out clean.
9. Cool and Invert: Allow the cake to cool in the pan for 5-10 minutes. Then carefully run a knife around the edge to loosen it and invert the cake onto a serving plate so the caramelized nectarines are on top.
10. Serve: Serve the cake warm for the best texture and flavor. Enjoy this luscious, fruity dessert!

Notes

• Use ripe but firm nectarines to avoid overly mushy topping after baking.
• Ensure to coat the pan well with butter and brown sugar for a perfect caramelized crust.
• You can substitute nectarines with peaches or plums for a variation.
• Allow the cake to cool slightly before inverting to prevent sticking or breaking.
• Serving warm enhances the flavor and texture, but leftovers can be enjoyed at room temperature.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Nectarine Upside-Down Cake, summer dessert, caramelized fruit cake, fruit upside down cake, baked nectarine cake