Nectarine Upside-Down Cake

  4.2 – 9 reviews  • Upside-Down Cake Recipes

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

  1. 3 tablespoons butter, at room temperature
  2. ¼ cup brown sugar (such as muscovado)
  3. 4 fresh nectarines, sliced into bite-size pieces
  4. 2 cups all-purpose flour
  5. 1 teaspoon baking powder
  6. ¾ teaspoon salt
  7. 11 tablespoons unsalted butter, at room temperature
  8. ½ cup white sugar
  9. 2 large eggs
  10. 2 teaspoons vanilla extract

Instructions

  1. 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.
  2. Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange nectarine pieces on the brown sugar layer.
  3. 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.
  4. Increase oven temperature to 350 degrees F (180 degrees C).
  5. 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

Jorge Hammond
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.
Sarah Harris
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.
Samantha Collier
The cake portion of this recipe was dry. Won’t make it again.
Jay Murphy
Pretty good over all. A little bit dry though.
Brian Andrade
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!
Megan Esparza
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.
Steven Fernandez
I only changed the pan and added extra fruit! Bundt pan was beautiful! Will taste great with vanilla ice cream!
Taylor Elliott
I made this without tweaking it and it was wonderful!!! My Great-Nephew’s loved it and they are both very picky!
Dalton Bates
I made this without tweaking it and it was wonderful!!! My Great-Nephew’s loved it and they are both very picky!

 

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