This upside-down cake is made appealing by the buttery brown sugar icing and the plain white cake underneath.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 1 9-inch cake |
Ingredients
- 3 tablespoons butter, at room temperature
- ¼ cup brown sugar (such as muscovado)
- 4 fresh nectarines, sliced into bite-size pieces
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 11 tablespoons unsalted butter, at room temperature
- ½ cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 340 degrees F (170 degrees C). Place butter in a 9-inch round cake pan and melt in the oven as it preheats.
- Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange nectarine pieces on the brown sugar layer.
- Gently whisk flour, baking powder, and salt together in a bowl. Beat unsalted butter and white sugar together in a separate bowl until creamy and smooth; add eggs, 1 at a time, beating well after each addition. Beat vanilla extract into the creamed butter mixture. Add flour mixture to creamed butter mixture; beat on low speed just until batter is combined, about 1 minute. Spread batter over nectarine layer.
- Increase oven temperature to 350 degrees F (180 degrees C).
- Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in pan on a wire rack for 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 265 mg |
| Sugars | 18 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I used a box yellow cake mix and mixed it as the box directed. Used a 9 by 13 inch pan sprayed with pam. peeled and cut up 4 nectarines and used on the bottom of the pan with the 3 tbsp butter and 1/4 cup brown sugar. Cooked for 28 minutes. It turned out delicious. I didn’t have the issues with the batter being too thick or too dry. Sorry my picture wouldn’t upload.
Batter too cookie like. Used 11 tablespoons of crisco and 1 cup of heavy/Whipping cream to the cake part of the recipe. Came out perfect. Can also use monkfruit/ erythrytol for the sweetener measure for measure for sweetner.
The cake portion of this recipe was dry. Won’t make it again.
Pretty good over all. A little bit dry though.
There is no doubt — it IS delicious! The dough is very thick and must be spooned on top of the fruit mixture but — my dough did not spread as it baked and so it was more like a cobbler than a cake — it would have come completely apart if I had tried to flip it over — so I just served it directly out of the pan as a cobbler. Everyone loved it with vanilla ice cream over top. I will make it again calling it what I think it more resembles!
The cake batter is missing a liquid. Maybe milk? My cake batter came out like cookie dough. I plopped it on the nectarine brown sugar butter layer and baked it. This cakes fell on it’s face. I was disappointed. It’s not sweet.
I only changed the pan and added extra fruit! Bundt pan was beautiful! Will taste great with vanilla ice cream!
I made this without tweaking it and it was wonderful!!! My Great-Nephew’s loved it and they are both very picky!
I made this without tweaking it and it was wonderful!!! My Great-Nephew’s loved it and they are both very picky!