Nectarine Upside-Down Cake

Moist, tender cake with ripe, juicy nectarines (or peaches) on top—beautiful, flavorful, and delightfully caramelized. Perfect for dessert, brunch, or anytime you crave something sweet and summery.

Why You’ll Love This Recipe

• Buttery caramel delight: Brown sugar and butter create a glistening base that beautifully caramelizes the fruit.

• Simple yet stunning: One-pan prep—just arrange fruit, pour batter, bake, and flip.

• Fruit-forward and seasonal: Showcases the bright flavor of fresh nectarines.

• Irresistible presentation: The cake’s underside becomes its elegant, fruit-topped crown when inverted.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup buttermilk

• ½ cup unsalted butter, melted and divided

• 2 large eggs

• ½ cup packed brown sugar

• 4 nectarines, sliced into 1½‑inch thick wedges

directions

1. Preheat oven to 350 °F.

2. In a large bowl, whisk together flour, granulated sugar, baking soda, and salt.

3. In another bowl, mix together buttermilk, 4 tablespoons melted butter, and eggs. Pour into the dry ingredients and stir just until moistened.

4. In a 9-inch cake pan or cast iron skillet, pour the remaining 4 tablespoons melted butter and swirl to coat. Sprinkle brown sugar evenly over the bottom.

5. Arrange nectarine slices in a single layer over the sugar-butter base.

6. Spoon batter evenly over the nectarines and smooth the top.

7. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.

8. Let cool for 5–10 minutes, run a knife around the edge, and invert onto a serving plate.

9. Serve warm for the best flavor and texture.

Servings and timing

• Yield: 8 servings

• Prep time: ~15 minutes

• Cook time: ~1 hour

• Total time: ~1 hour 15 minutes

storage/reheating

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

• Freezer: Once fully cooled, wrap slices tightly in plastic wrap and aluminum foil. Store for up to 3 months.

• To reheat: Thaw overnight in the fridge and warm slices in a 350 °F oven for a few minutes or microwave briefly.

Variations & Tips

• Fruit swap: Peaches or other stone fruits work well.

• Pan type: Cast iron or well-greased cake pans are ideal; springform pans may leak.

• Spice add-ins: Add cinnamon or vanilla to the batter for extra warmth.

• Serving suggestion: Top with whipped cream or vanilla ice cream for indulgence.

FAQs

Can I make this in advance and freeze it?

Yes—cool completely, slice, wrap, and freeze. Thaw and reheat before serving.

How long does it last refrigerated?

Up to 3–4 days in an airtight container.

Should I serve it warm or cold?

Best served warm, though it’s still tasty at room temperature.

What if my cake sticks when flipping?

Flip while slightly warm (after 5–10 minutes of cooling). Run a knife around the edge to help release.

Can I use peaches instead?

Yes—peaches make an excellent substitute.

Can I swap out sugars?

Use light or dark brown sugar, or a mix for the topping.

Can I use a springform pan?

Not recommended unless tightly sealed; it may leak.

Can I use frozen fruit?

Fresh fruit is best. Frozen fruit can release too much moisture.

Can I reheat individual slices?

Yes—use the microwave or a low oven to gently warm.

Can I add spices like cinnamon or vanilla?

Absolutely—both enhance flavor beautifully.

Conclusion

This Nectarine Upside‑Down Cake is a show-stopping dessert that delivers buttery caramel, juicy stone fruit, and impressive flip-ability—all in one simple recipe. Enjoy warm, store wisely, or even freeze it for future indulgence.