Ingredients
- For the Caramelized Nectarine Topping
4 medium fresh nectarines, pitted and sliced into ½-inch wedges
¼ cup (57 g) unsalted butter, melted
½ cup (100 g) light brown sugar, packed
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon (optional)
Pinch of salt
For the Cake Batter
1½ cups (190 g) all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup (113 g) unsalted butter, softened to room temperature
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup (120 ml) whole milk, room temperature
Optional Add-Ins
½ teaspoon almond extract
1 teaspoon lemon zest
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
¼ cup sliced almonds or chopped pecans for added crunch
Instructions
- Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Generously grease a 9-inch (23 cm) round cake pan with butter.
- Prepare the Caramel Layer
- Pour the melted butter into the bottom of the prepared cake pan.
- Sprinkle the brown sugar evenly over the butter.
- If using, sprinkle the ground cinnamon and a pinch of salt over the sugar.
- Gently spread the mixture into an even layer.
- Arrange the Nectarines
- Wash, pit, and slice the nectarines into ½-inch wedges.
- Arrange the slices in overlapping circles over the brown sugar mixture, starting from the outer edge and working toward the center for a decorative pattern.
- Mix the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer for 2–3 minutes, or until light and fluffy.
- Add the Eggs and Vanilla
- Beat in the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and almond extract (if using).
- Combine the Batter
- Gradually add the dry ingredients to the butter mixture, alternating with the milk.
- Begin and end with the dry ingredients.
- Mix just until no streaks of flour remain. Do not overmix.
- Pour the Batter
- Spoon the batter evenly over the arranged nectarines.
- Use a spatula to gently smooth the top without disturbing the fruit layer.
- Bake
- Place the cake in the preheated oven.
- Bake for 45–55 minutes, or until:
- The top is golden brown.
- A toothpick inserted into the center comes out clean.
- The cake springs back lightly when touched.
- Cool Slightly
- Remove the cake from the oven.
- Let it cool in the pan for 10–15 minutes.
- Invert the Cake
- Run a thin knife around the edges of the pan.
- Place a serving plate over the cake pan.
- Carefully invert the cake in one smooth motion.
- Lift off the pan slowly. If any nectarine slices remain in the pan, place them back onto the cake while still warm.
- Serve
- Serve the Nectarine Upside-Down Cake warm or at room temperature.
- Garnish with fresh nectarine slices, powdered sugar, whipped cream, vanilla ice cream, or toasted sliced almonds, if desired.
- Prep Time: PT20M
- Cook Time: PT50M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the cake)
- Calories: 335 kcal
- Sugar: 27 g
- Sodium: 170 g
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg