Nectarine Upside Down Cake is as beautiful to look at as it is to eat.
This is that time of year when the stone fruits literally call to me.
I can’t resist the heavenly smell of ripe nectarines, peaches, apricots and plums.
Orange, rosy red and deep purple fruits fill my grocery basket.
Dazed by their beauty, I go home with more fruit than I can ever eat.
Cutting up juicy nectarines for my breakfast of yogurt and honey, I dream of more delicious ways to CELEBRATE this golden fruit.
Make Nectarine Upside Down Cake in a deep pie plate or an eight or nine inch cake pan.
Arrange slices in a circular pattern or just toss in the fruit for a free form look.
Other stone fruits or combinations to try:
- peaches and plums
- apricots and blueberries
- pluots and raspberries.
Different citrus: Use lime or orange instead of lemon juice/ zest.
Lighter cake: Replace sour cream with low or no fat greek yogurt.
After stone fruit season: use (slightly defrosted) frozen peaches.
I have not tried this cake with dairy or gluten free substitutions, but if you do, let me know how it turns out.
While this cake has a few more ingredients than my usual recipes, it takes just thirty EASY minutes to prep and comes out incredibly tender, moist and scrumptious.
In case you missed them, check out these reader favorite cake recipes:
Spread the fruit and spread the love.
PIN & DIG IN!
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This looks ridiculously good! I love summer fruits!
Thanks Laura- it’s absolutely addictive!
I made another one last week with blueberries on the bottom – ridiculously pretty and yummy too! Enjoy and share a photo #diginwithdana if you make it!?
Great blog, good read and informative.
Something went wrong. I followed this recipe to a “t” but it didn’t get cooked in the middle. This calls for a tsp of baking soda; that seemed a bit much to me but I didn’t change that amount. Also the recipe calls for an 8” or 8” cake pan; I used an 8”; maybe that was the problem. With a 9” pan, the batter would have been more spread out and baked properly. Or if I’d used a Bundt pan, the heat would have been more evenly distributed. I spooned out and discarded the uncles middle so now it looks like a Bundt cake 🙂 The cooked portion is very good.
Nancy,
I am so sorry that the cake didn’t get cooked in the middle.
It could be anything from an unreliable oven to the cake needing more time in the oven.
A toothpick inserted in the middle should come out clean or with just a few crumbs
for the cake to be done. If the middle is wet, cover the top with a sheet of tented foil and bake
longer. Maybe lower the heat 25 degrees until the middle gets cooked through.
Keep baking- practice makes you a better baker!
Thanks for trying this recipe.