Description
Nectarine Upside Down Cake is a delightful dessert featuring sweet, caramelized nectarines layered with a soft, moist cake. It’s a perfect treat for summer, offering a balance of rich fruit flavor and a light, tender cake base.
Ingredients
Scale
- 11 tablespoons butter (150 gm), room temperature
- 4 tablespoons light or dark brown sugar (50 gm)
- 1/2 teaspoon kosher salt
- 1 lb fresh nectarines (16 oz/480 gm), pitted, skinned, and cut into 4-6 pieces per fruit
- 1 cup granulated sugar (7.5 oz/225 gm)
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla
- 1 cup sour cream (250 gm)
- Zest and juice of 1 large lemon
- 2 1/4 cups cake flour (260 gm)
- 1 teaspoon baking powder (5 gm)
- 1 teaspoon baking soda (6 gm)
Instructions
- Preheat your oven to 350°F (175°C). Grease a deep pie plate or cake pan (8 or 9 inches) and line the bottom with parchment paper.
- In a small bowl, mix 3 tablespoons of softened butter with 4 tablespoons of brown sugar and 1/2 teaspoon of kosher salt. Spread this mixture evenly at the bottom of the pan.
- Arrange the sliced nectarines on top of the butter mixture in a circular pattern or free form.
- In a separate bowl, beat the remaining 8 tablespoons of softened butter with granulated sugar until smooth. Add eggs one at a time, then stir in the vanilla.
- Mix in sour cream, lemon juice, and zest.
- In another bowl, whisk together cake flour, baking powder, baking soda, and 1/4 teaspoon kosher salt. Gradually add this mixture to the wet ingredients, mixing gently until the batter is smooth.
- Pour half of the batter over the nectarines, then add the remaining batter. Tap the pan gently to level the batter.
- Bake for 40 to 50 minutes or until a toothpick inserted into the center comes out clean. Check the cake early to avoid overbaking.
- Let the cake cool for at least 20 minutes before flipping onto a plate. If you used parchment paper, remove it easily; otherwise, use a butter knife to loosen the cake edges.
- Serve warm or at room temperature with ice cream or whipped cream.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- For prettier slices, freeze the cake before slicing and serve chilled.
- For gluten-free versions, use a gluten-free flour blend. The texture may vary slightly.
- For a lighter cake, substitute Greek yogurt for sour cream.
- Frozen nectarines can be used if fresh ones are unavailable, but ensure they are thawed and patted dry.
- Prep Time: 30 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 35g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg