Nectarine Upside Down Cake

Indulge in the luscious flavors of summer with this Nectarine Upside Down Cake, a show-stopping dessert that’s as beautiful as it is delicious. Juicy, sun-ripened nectarine slices are layered atop a buttery brown sugar caramel, creating a glossy, fruit-packed topping that contrasts perfectly with the soft, tender vanilla sponge below. This rustic yet elegant cake is made with just a handful of pantry staples and comes together in under an hour, making it perfect for both casual gatherings and special occasions. The caramelized nectarines infuse their natural sweetness into every bite, while the buttery cake batter is enriched with whole milk and a hint of vanilla for maximum flavor. Serve this crowd-pleaser warm or at room temperature, and elevate the experience with a dollop of whipped cream or a scoop of velvety vanilla ice cream. Perfect for highlighting peak-season nectarines, this dessert will quickly become a family favorite!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 4 nectarines
• 115 grams unsalted butter (divided)
• 100 grams light brown sugar
• 150 grams granulated sugar
• 190 grams all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 2 large eggs
• 2 teaspoons vanilla extract
• 120 milliliters whole milk

Directions

Step 1

Preheat the oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper for easy removal.

Step 2

Slice the nectarines into thin wedges, about 8-10 slices per nectarine. Set aside.

Step 3

In a small saucepan over medium heat, melt 60 grams of the butter together with the light brown sugar, stirring until the mixture is smooth and bubbly. Pour this caramel mixture into the prepared cake pan and spread evenly.

Step 4

Arrange the nectarine slices in a circular pattern over the caramel in the cake pan. Start from the outer edge and work your way inward, slightly overlapping the slices.

Step 5

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 6

In a large mixing bowl, beat the remaining 55 grams of butter with the granulated sugar until light and fluffy, about 3-4 minutes.

Step 7

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 8

Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.

Step 9

Pour the batter gently over the nectarines in the cake pan, spreading it evenly with a spatula.

Step 10

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 11

Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate. Let it cool for another 10 minutes before serving.

Step 12

Slice and enjoy your Nectarine Upside Down Cake warm or at room temperature. Pair with vanilla ice cream or whipped cream for an extra treat.

Nutrition Facts

Serving size	1423.4 grams (1423.4g)

Amount per serving	% Daily Value*
Calories	3003

Total Fat 111.80g	143%
Saturated Fat 65.00g	325%
Polyunsaturated Fat 0.10g
Cholesterol 642mg	214%
Sodium 2304mg	100%
Total Carbohydrate 472.60g	172%
Dietary Fiber 15.80g	56%
Total Sugars 307.00g
Protein 43.70g	87%

Vitamin D 210IU	1052%
Calcium 360mg	28%
Iron 13mg	70%
Potassium 1949mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.8%

Protein: 5.7%

Carbs: 61.5%