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Nectarine Upside-Down Cake

4

0 min

Nectarine Upside-Down Cake

Nectarine Upside-Down Cake Photo 1

Category

Cake Recipes

Time

0 min

Serving

10 persons

Calories

327

Rating

4.00★ (11)

Cuisine

Author: Victoria Buriak
A buttery brown sugar glaze and the simple white cake below make this upside-down cake irresistible.

Ingredients

  • butter, at room temperature: 3 Tbsp
  • brown sugar (such as muscovado): 0.25 cup
  • nectarines, sliced into bite-size pieces: 4 piece (fresh)
  • all-purpose flour: 2 cups
  • baking powder: 1 tsp
  • salt: 0.75 tsp
  • unsalted butter, at room temperature: 11 Tbsp
  • white sugar: 0.5 cup
  • eggs: 2 piece
  • vanilla extract: 2 tsp

Metric Conversion

Stages of cooking

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  1. Preheat oven to 340 degrees F (170 degrees C). Place butter in a 9-inch round cake pan and melt in the oven as it preheats.
    Nectarine Upside-Down Cake Photo 2
  2. Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange nectarine pieces on the brown sugar layer.
    Nectarine Upside-Down Cake Photo 3
  3. Gently whisk flour, baking powder, and salt together in a bowl. Beat unsalted butter and white sugar together in a separate bowl until creamy and smooth; add eggs, 1 at a time, beating well after each addition. Beat vanilla extract into the creamed butter mixture. Add flour mixture to creamed butter mixture; beat on low speed just until batter is combined, about 1 minute. Spread batter over nectarine layer.
    Nectarine Upside-Down Cake Photo 4
  4. Increase oven temperature to 350 degrees F (180 degrees C).
    Nectarine Upside-Down Cake Photo 5
  5. Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in pan on a wire rack for 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.
    Nectarine Upside-Down Cake Photo 6

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