4.8 from 120 votes
Nectarine Upside-Down Cake
This upside-down cake showcases sliced nectarines layered beneath a sweet brown sugar and butter base, topped with a tender buttermilk batter. Baking caramelizes the fruit and sugar, creating a moist cake with a caramelized fruit topping once inverted. The buttermilk provides a soft crumb with a mild tang complementing the stone fruit.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
8
servings
Course:
Dessert
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup unsalted butter melted and divided; 1 stick
- 2 egg large
- ½ cup brown sugar packed
- 4 nectarines sliced into 1 1/2-inch thick wedges
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine flour, sugar, baking soda and salt.
- In a large glass measuring cup or another bowl, whisk together buttermilk, 4 tablespoons butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Add remaining 4 tablespoons butter to the bottom of a cast iron skillet or 9-inch cake pan, swirling the pan until the bottom and sides are well coated. Sprinkle brown sugar evenly over the melted butter. Arrange nectarine slices on top in a single layer. Scoop the batter evenly over the nectarines, smoothing out the top.
- Place into oven and bake for 45 minutes, or until a tester inserted in the center comes out clean.
- Let cool for 5-10 minutes. Run a knife around the edge of the cake and turn upside down onto a serving plate.
- Serve immediately.
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