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+ servings
Nectarine Upside Down Cake
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5 from 2 votes

Caramelized Nectarine Upside-Down Cake

Summertime's delicious bounty of fresh and juicy nectarines comes alive in this recipe for Bountiful Caramelized Nectarine Upside-Down Cake.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert, fruit cake
Cuisine: American Comfort Food
Servings: 8 slices
Calories: 385kcal

Ingredients

  • 3 nectarines stones removed and cut into slices (peaches may be used)
  • ½ cup butter melted
  • 1 cup dark brown sugar divided
  • teaspoon freshly grated nutmeg
  • 1⅔ cups flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter softened
  • ¼ cup sugar granulated
  • 1 egg
  • ¼ cup yogurt Greek
  • ½ cup milk
  • 1 teaspoon pure vanilla extract

Tools and equipment

  • 1 9" round cake pan
  • 2 large bowls
  • stand mixer or hand mixer
  • spatula
  • 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
  • Whipped Cream optional as garnish
  • Fresh Mint Sprigs optional as garnish

Instructions

  • 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.
  • Place the cake pan onto a baking sheet and 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!

Nutrition

Serving: 1slice | Calories: 385kcal | Carbohydrates: 42g | Protein: 2g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 408mg | Potassium: 244mg | Fiber: 1g | Sugar: 39g | Vitamin A: 995IU | Vitamin C: 3.8mg | Calcium: 75mg | Iron: 0.5mg