 |
| Golden nectarines, caramelized to perfection—an August evening’s sweetest companion. Photo: Freepik |
It's nectarine season now. The markets are full of fresh nectarines. Cake made from nectarines goes well with tea on an August evening. A nectarine upside-down cake is the ultimate August treat. It is juicy, caramelized fruit atop a buttery cake, perfect with vanilla ice cream. No mixer or special pan needed. A cast-iron skillet works fine. The corner pieces are especially flavorful, and the cake makes a beautiful centerpiece for gatherings. It’s easy to flip, great for entertaining, and even freezer-friendly, so you can enjoy a taste of summer year-round. Traditionally, upside-down cakes feature fruit baked at the bottom and flipped for a caramelized topping—pineapple is classic, but nectarines shine here.
More Recipe: Peach Praline Upside-Down Cake
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Yield: 1 round 9-inch cake
 |
| This nectarine upside-down cake, baked in a cast iron skillet, is your new go-to for August evenings. Photo: Freepik |
Ingredients
For the Topping
- 3–4 ripe nectarines, thinly sliced
- ½ cup (100 g) brown sugar
- 4 tbsp. (56 g) unsalted butter, melted
For the Cake Batter
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) buttermilk (or milk with 1 tsp lemon juice)
 |
| Nectarine upside-down cake brings caramelized fruit and buttery goodness to your table. Photo: Freepik |
Instructions
Step 1
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the base with parchment paper.
Step 2
Pour melted butter into the pan, and sprinkle evenly with brown sugar. Arrange nectarine slices in a circular pattern over the sugar-butter layer.
Step 3
In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Mix in the dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Step 4
Carefully spread the batter over the nectarines, smoothing the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Step 5
Let the cake cool in the pan for 10 minutes. Place a serving plate over the pan and invert carefully. Remove parchment paper if needed.
Nutrition Information (Per Serving)
- Calories: 295 kcal
- Protein: 4 g
- Carbohydrates: 43 g
- Sugars: 27 g
- Fat: 12 g
- Saturated Fat: 7 g
- Fiber: 2 g
- Sodium: 160 mg
Sensitivities: This recipe contains flour. If you have a gluten sensitivity, use a gluten-free flour blend instead. The recipe includes butter. You can substitute with dairy-free alternatives such as vegan butter.
Allergens: This recipe contains eggs. If you're allergic to eggs, use an egg substitute that works well for baking.
More Recipe: Sweet Tarte Tatin Upside Down Apple Pie
Note: Nutrition information may vary depending on the brand of ingredients used and any optional additions or substitutions.
