Summertime’s delicious bounty of fresh and juicy nectarines comes alive in this recipe for Bountiful Caramelized Nectarine Upside-Down Cake.
There is something so intoxicating about fresh, summertime nectarines. Hold one up to your nose and take a big, long sniff. There, that’s what summer is all about, and that’s exactly how this nectarine upside-down cake tastes. Like summertime. In cake form.
Once I baked and cooled the nectarine upside-down cake, I packed up a few slices for my eldest son to take home, and then I packaged and froze a few slices to bring to my mom for my next visit to her house. I brought my mom her slices just the other day, and this morning she told me how much she enjoyed this cake. When I asked her how the texture was after it had been frozen and thawed, much to my delight, she said the texture was wonderful! In review, I’m happy to report that this cake may be made in advance and frozen if needed. However, for the best and freshest result, I recommend eating it as soon as possible after cooling…but I doubt that will be a problem. 😉
Making a Nectarine Upside-Down Cake is easy. Follow my step-by-step photos and I’ll show you how:
Add melted butter and brown sugar into the bottom of an 8″ round cake pan. Remove the stones from nectarines and cut the fruit into slices.
Lay the nectarine slices in a decorative star pattern over the butter and brown sugar, making sure to fit in as many of the nectarine slices as possible. Sprinkle additional brown sugar and freshly grated nutmeg over the nectarine slices.
Combine flour, baking powder, baking soda and salt in a bowl. In a second bowl cream together butter, granulated sugar, and brown sugar.
Add an egg, Greek yogurt, milk and vanilla to the creamed butter mixture. Slowly incorporate the flour mixture into the creamed butter mixture until fully blended.
Use a spatula to gently spoon the cake batter evenly over the nectarines in the prepared pan. Bake the cake in a preheated 350 degree oven for approximately 50 minutes, or until a toothpick comes out clean after being inserted into the center of the cake. Cool the cake on a baking rack for 10 minutes
After 10 minutes place a serving plate on top of the cake in the pan. Use baking mitts or pot holders to carefully invert (flip) the cake in the pan so the nectarines will now be the top of the cake. Once flipped, carefully remove the baking pan and allow the cake to cool completely before slicing and serving.
- 4 nectarines, stones removed and cut into slices (peaches may be used)
- ½ cup butter, melted
- 1 cup dark brown sugar, divided
- ⅛ teaspoon freshly grated nutmeg
- 1 and ⅔ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup softened butter
- ¼ cup granulated sugar
- 1 egg
- ¼ cup Greek yogurt
- ½ cup milk
- 1 teaspoon pure vanilla extract
- 8" round cake pan
- 2 large bowls
- stand mixer or hand mixer
- small microwave safe bowl (for melting butter)
- cutting board and chef's knife (for slicing nectarines)
- measuring cups
- measuring spoons
- pot holders or bakers mitts
- cooling rack or trivet
- serving plate
- Preheat oven to 350 degrees.
- Add the melted butter into the cake pan.
- Evenly add 6 tablespoons of brown sugar to the pan.
- Add the nectarine slices in a star pattern on top of the brown sugar and butter, making sure to fit as many as possible.
- Sprinkle 2 additional tablespoons of brown sugar evenly over the nectarine slices, along with the freshly grated nutmeg. Set aside while preparing cake batter.
- In a large bowl, combine the all purpose flour, baking powder, baking soda, and salt.
- In another large bowl (of a stand mixer, or with a hand mixer), cream together the softened butter, granulated sugar, and brown sugar.
- Add the egg, yogurt, milk, and vanilla and blend until combined.
- Slowly blend the dry ingredients into the creamed mixture (scraping the sides down on occasion) until a thick but creamy batter is formed.
- Use a spatula to spoon the cake batter gently and evenly over top of the nectarines in the cake pan.
- Bake the cake in a preheated oven for 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool the cake on a cooling rack for 10 minutes.
- Place a serving plate on top of the cake (in the pan) and invert the cake pan, and plate, in one smooth motion so that the nectarine slices are now on top.
- Gently remove the cake pan from the cake and allow the cake to cool completely.
- Slice, serve and enjoy!
This recipe for Bountiful Caramelized Nectarine Upside-Down cake is proudly being featured on Big Bear’s Wife – Meal Plan Monday. Check it out.
Even though the recipe I’m sharing with you today is for baking, I thought it would be appropriate to coordinate it with my Julia Child cooking quote hand painted apron. It’s one of my all time favorite apron designs, and one that I really need to paint for myself whenever I find the extra time.
The aprons I paint on are a 65/35 poly cotton blend. They have adjustable neck straps, extra long ties, and two large front pockets. The colors are bright, vibrant. and stand up to machine washing and drying (no fabric softener, please). If there is ever anything I can paint for you, from fabrics to glassware, please don’t hesitate to email me: email@example.com or visit one of my shops: Etsy, Wazala, or Kudos Kitchen Paints. Custom orders are always welcome and I will happily paint and design from any photo, idea, or description you send my way.
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!