Nectarine Upside-Down Cake

A buttery brown sugar glaze over nectarines makes this simple upside-down cake irresistible and a nice twist on pineapple upside-down cake.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 327 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange nectarine pieces on the brown sugar layer.

Step 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.

Step 4

Increase oven temperature to 350 degrees F (180 degrees C).

Step 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.