Description
This Nectarine Upside Down Cake is a delightful way to showcase ripe, juicy nectarines in a tender, buttery cake. With a caramelized fruit topping and a moist crumb infused with vanilla and buttermilk, this cake offers a perfect balance of sweetness and tang. Ideal for an elegant dessert or a special afternoon treat, it can be served warm or at room temperature to satisfy any sweet tooth.
Ingredients
Scale
Fruit Topping
- 4 ripe nectarines, pitted and sliced
- 1/4 cup (57 g) unsalted butter
- 1 cup (200 g) brown sugar, packed
Cake Batter
- 1 1/4 cups (143 g) all-purpose flour (divided as 1 1/2 cups total minus 1/4 cup used in topping)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (57 g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk
Instructions
- Prepare the Topping: Preheat your oven to 350°F (175°C). Place 1/4 cup (57 g) of unsalted butter in a 9-inch round cake pan and put it in the oven to melt. Once melted, evenly sprinkle 1 cup (200 g) of packed brown sugar over the butter. Arrange the sliced nectarines in a single layer over the brown sugar and butter mixture.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups (190 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set this flour mixture aside for later.
- Cream Butter and Sugar: In a large mixing bowl, beat the remaining 1/4 cup (57 g) softened butter and 1/2 cup (100 g) granulated sugar together until light and fluffy, approximately 3 to 4 minutes. This will create a smooth, creamy base for the batter.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, ensuring each egg is fully incorporated before adding the next. Then, stir in 1 teaspoon of vanilla extract to enhance flavor.
- Combine Batter: Gradually add the dry flour mixture to the butter mixture, alternating with 1/2 cup (120 ml) of buttermilk. Start and end with the flour mixture. Mix gently until just combined, being careful not to over-mix to keep the cake tender.
- Assemble and Bake: Carefully pour the prepared batter over the arranged nectarines in the cake pan, spreading it evenly with a spatula. Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the cake top turns a golden brown.
- Cool and Unmold: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Run a knife gently around the edges to loosen the cake. Invert the pan onto a serving plate so that the nectarine topping is on top.
- Serve: Let the cake cool slightly before slicing. Serve warm or at room temperature for the best taste and texture.
Notes
- Use ripe but firm nectarines to prevent excess moisture making the cake soggy.
- To make slicing nectarines easier, briefly blanch them in hot water, then peel if desired.
- For added flavor, sprinkle a pinch of cinnamon or nutmeg over the nectarines before baking.
- Leftovers can be stored covered at room temperature for 1-2 days or refrigerated for up to 3 days.
- Allow the cake to cool slightly before inverting to prevent the fruit topping from sticking to the pan.
