Nectarine Upside Down Cake

"My husband only likes very firm, hard nectarines. When we end up with too many softer ones (the way most people like them), I make this recipe. It's great warm or at room temperature for brunch or dessert."
 
Download
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
45mins
Ingredients:
11
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350 degrees. Melt 2 tablespoons butter over medium heat. Add brown sugar and cook, stirring constantly, 2 minutes. Transfer to 9" round cake pan and spread evenly. Arrange nectarine slices over top in concentric circles in pan. If using large nectarines, you will only need 2 nectarines and will make two overlapping circles. If using smaller nectarines, you may need 3 nectarines and have more circles.
  • Beat butter until creamy. Add sugar and continue beating until light and fluffy. Add egg substitute or eggs and beat until blended. If using egg substitute, the mixture may look slightly curdled. Stir in milk and vanilla, blending well. Stir together dry ingredients; add to batter and mix on low speed just until blended. Batter is not very thick.
  • Spread batter evenly over nectarines. Bake cake until wooden pick tests clean, about 30-35 minutes. Let cool on wire rack 10 minutes, then invert onto serving platter. Cut into wedges to serve.
  • This is great, warm, for brunch. For dessert, I sometimes add slightly sweetened whipped cream.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I cut the sugar in the cake in half, it was still plenty sweet. I also added some lemon zest and doubled the vanilla and I think the next time I'll add some cinnamon too. Very easy recipe and one I will definitely make again!
     
  2. I really liked this recipe, and so did the people at the office. Perfect for overly ripe fruit! The one thing I did change was to reduce the sugar in the cake to 2/3 of a cup.
     
  3. What a terrific cake. It was perfection. Moist, tender, light, fluffy and full of flavor. The crumb was excellent. The cake was a lovely bed for the beautiful nectarines and brown sugar. Yummmo. I'm so glad that I found this recipe, it is awesome. My dh bought a basket of nectarines and they went soft very quickly, he asked me to make him something and this delicious treat was what I choose. Thank you for sharing my new go to cake for nectarines. Kudos on making it into my Favorites Cookbook for 2012.
     
  4. The whole family loved it. Substituted all ingredients with cognac. Results were surprisingly good. Family favorite for years to come.
     
  5. I made this today and my husband absolutely loved it (so did I, but I rarely meet a cake I don't like ;). This recipe is definitely a keeper. I am going to try it with other fruit, too. Thank you!
     
Advertisement

RECIPE SUBMITTED BY

My husband, Allen, and I have been married over 30 years, and we have two young adult children. I didn't really know how to cook when we first married, but Allen was such a willing guinea pig, and so supportive of my efforts, that cooking and baking became a passion. I like to try new recipes and my family enjoys eating them (most of the time!). I work full time as a teacher consultant and really enjoy working with students with special needs.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes