Nectarine Upside-Down Cake
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Moist, tender cake with ripe, juicy nectarines or peaches! So pretty and so good. Bonus: the caramelized edges!
why i love this recipe
- Summer goodness. This nectarine cake just screams all the goodness of summer – the absolute perfect and quintessential summer treat. Grab a plate, grab a few slices, and top that bad boy off with some vanilla ice cream.
- No mixer needed. Nope, a mixer is not needed here! It’s such an easy cake batter mix, using up all that fresh summer fruit as needed. Don’t have a cake pan? No worries. A cast iron skillet can be used instead.
- Corner pieces win all. The nectarines get wonderfully caramelized around those edges with their amazing juices dripping down the sides as the buttery cake just soaks it all in.
- Great for entertaining. The cake tastes as good as it looks, and it makes for a stunning centerpiece for all your summer entertaining. And don’t worry, flipping the cake over is easier than you think, promise. We included some no-fail tips below.
- Freezer-friendly. Did you know this upside-down cake freezes like a dream? That means we can still have the most lovely summertime nectarine cake even in the dead of winter. Yes, please!
what exactly is an upside-down cake
An upside-down cake is a cake typically made with fruit toppings on the bottom of the cake pan, which is then flipped over once baked. This creates that favorited caramelized layer of fruit on the top of the cake. The most popular version of an upside-down cake is a classic pineapple cake but a variety of fruit can also be used.
how to make an easy nectarine upside-down cake
- Whisk together all of the dry ingredients.
- Whisk together all of the wet ingredients.
- Stir the wet to dry ingredients, using a rubber spatula and working carefully not to overmix.
- Generously butter the bottom of the cake pan or cast iron skillet, making sure to get the sides as well to ensure that the cake does not stick when flipping.
- Sprinkle the brown sugar in an even layer – this is key for that caramelized goodness.
- Arrange the nectarine or peach slices, making sure there are no gaps between the slices.
- Add the finishing touches and top it off with the cake batter, smoothing out the top.
- Bake for about 45 minutes, cooling for 5-10 minutes before flipping it onto a serving plate.
- Serve warm.
fruits to use in an upside-down cake
Nectarines
Peaches
Apricots
Pineapples
Strawberries
Cherries
Apples
Pears
Plums (but not too ripe or juicy)
cake pan versus cast iron skillet
Both a cake pan or cast iron skillet will work very well here. A cast iron skillet retains heat very well for even baking and will generally have more of those deep caramelized edges. The downside of a cast iron skillet is potential flavor transfer from savory dishes made in the cast iron skillet (such as garlic or onion).
fresh, frozen or canned fruit
Fresh fruit
Using fresh fruit is ideal, but this may limit fruit options due to seasonal availability.
Frozen fruit
Frozen fruit can absolutely be used, and is a great way to use seasonal fruits 365 days out of the year. And there is no need to thaw prior to using – handling frozen fruit will be much easier to handle. Baking time may need to be adjusted as the frozen fruit can add additional moisture.
Canned fruit
Avoid using canned fruit as they can be mushy and too heavily soaked in juice or syrup.
tips and tricks for success
- Avoid overmixing. Using a rubber spatula, stir the batter just until everything is just combined and moistened. Overmixing will lead to dense, tough cake.
- Mix it up. Use a different fruit, or add chopped fresh herbs such as basil or thyme. A combination of apples, pears and cinnamon would also make for a perfect Fall version.
- Reheat in the microwave. Heat up a slice of leftover cake in the microwave in short bursts (about 5-10 seconds). It will make all the difference for that warm, cakey, caramelized goodness.
- Freeze as needed. Upside-down cake freezes very well and can typically last up to 3 months in the freezer.
how to easily flip an upside-down cake (without it sticking!)
- Flip the cake shortly after it’s been removed from the oven (about 5-10 minutes).
- Run a butter knife around the sides to help loosen the cake.
- Place a serving plate over the cake. Work quickly and carefully to flip the cake (wearing oven mitts) in one quick motion, gently wiggling. Note, there may be some steam from the cake.
- If the cake has been sitting out for too long, pop it back in the oven for a few minutes for an easy release.
more favorited summertime recipes
Tools For This Recipe
9-inch cake pan or 9-inch cast iron skillet
Nectarine Upside-Down Cake: Frequently Asked Questions
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Yes! Once cooled completely, portion into individual slices and wrap tightly in plastic wrap followed by aluminum foil to prevent freezer burn. To reheat, thaw overnight in the fridge, reheating at 350°F for a few minutes until heated through or for 5-10 seconds in the microwave.
Nectarine Upside-Down Cake
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
- 2 large eggs
- 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 warm.
Did you make this recipe?
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Hi! The recipe says serve immediately but I was wondering if you can make a few hours in advance… will it still be ok?
Yes, of course!
I just made this and found the cake quite dense. I followed the recipe perfectly so was just wondering if anyone else had this experience and what to do about it.
How long will this keep on the countertop? Does it need to be refrigerated?
Hi, I tried this recipe and it came out well. However, it has a funky smell to it and I’m not sure if the smell is normal as it has fruit in it or if I did something wrong!
Such a pretty and delicious cake, and very easy to make! Came right out of the baking dish when flipped. Perfect balance of tart and sweet. I will definitely make it again!
I made this and wow!!!!
Thanks for the recipe! The cake was yummy! Making it again right now.
It’s killing me that I have to wait for my husband to come home to cut into this!
I had a thought about people who complained about a runny batter. Possibly they didn’t shake the buttermilk before measuring? That could be an explanation, also maybe used jumbo eggs? Definitely was not an issue for me.
I can always depend on you for wonderful recipes, I recommend your site to all my friends!
I made this today and it was delicious! My pan was pretty full so I put a baking sheet under as a precaution and I did have some butter and sugar bubble over, but it all worked out and was great.
Thanks for the easy yummy recipe!
Really lovely recipe. With my oven could have done with a slightly lower temperature as it seemed ready but the when I turned it out the top was slightly under but just popped it back in for another 10 mins and it was delish! My while family loved it and I’ll defo be making again and trying a peach/pineapple version.
Can you use apricots?
Yes, absolutely.
I baked this cake recipe twice successfully! Thanks Chungah.
Hi, I was looking forward to making this cake with my daughters and we did. However when I placed it in a springform pan and as soon as I put it in the oven the butter was dripping out of the bottom of the pan and fumed up the entire house. It was very inconvenient with the smells in the house and dirty oven. Is there a way to make the cake without so much butter poured on the bottom of the cake to prevent dripping? Thanks!
As an update, after getting the fumes out of my house and cleaning out the oven, I stuck the cake back in to bake and it came out delicious! I placed the springform pan onto a baking pan to prevent butter from dropping.
I have found that wrapping the lower half of a springform pan with aluminum foil helps control leakage.
I have my cake in the oven and its fragrance is wafting thru the neighborhood now…. 🙂 My batter was not thick as your picture was. I used the recipe’s exact measurements. I placed a pan under the cake so if there were any drips they would end up on the pan. Can’t wait until it is done!
First let me say that I have been baking for many years and I collect recipes and I thought my husband would enjoy this cake. With this being said, I followed the recipe to the letter, my batter looked nothing like what is shown, it was like pancake batter. With the batter being thin I baked an extra 10 minutes which was not enough time, totally I baked an extra 20 minutes. I have let the cake cool for 30 minutes and my husband is going to taste test. My husband is the best taste tester there is, he does not hold back with his truthful comments, good or bad. His comment was OK. I always try a recipe more than once so I will try again. My verdict is still out.
Trease, thank you for trying my recipe, and for your honest feedback, although I’m not entirely sure why the batter was so thin! As you can see from the images here, the batter is supposed to be very thick.
I made this tonight with frozen peaches and it was delicious! Thank you!!
This looks amazing!! Can you substitute peaches?
Yes, absolutely!
Hey! I made this recipe today for Easter and it turned out perfect! I was a little nervous as I don’t bake often at all. Your instructions were spot on and this turned out to be such a wonderful dessert. You always have the most reliable recipes 🙂
Thanks for this recipe, I tweaked it and shared it with my Dutch readers! http://www.mamawijs.nl/overrijpe-nectarines-3-heerlijke-recepten/
Hi Chung, I made this recipe today and my cake rose above my baking pan causing the butter drip over and smoke my oven, which is fine, I just have to clean it next time I use it. My main concern is even though the recipe only calls for 1 tsp of baking soda, I could smell the baking soda as soon as I cut into the cake and it was all I could taste. Did I do something wrong?
Lily, it’s very difficult to answer what went wrong since I was not in the kitchen with you. 1 tsp of baking soda is not a very large amount and is generally tasteless so I am not sure what you were tasting. You can also use a springform pan for next time to avoid batter dripping over the top.
Hi, just wanted to share a trick my mom taught me when baking with baking soda. Place the amount of baking soda needed into a small bowl and pour a little vinegar over it. Then add it to the batter. It still allows the cake to rise but doesn’t leave the baking soda taste in the cake. Hope that helps!
Doesn’t the buttermilk have the same effect?