Spread the fruit and spread the love with this old fashioned Nectarine Upside Down Cake. Substitute your favorite stone fruit or fruit combination: peaches and plums, apricots and blueberries, pluots and raspberries.
- 11 tablespoons butter or vegan butter, room temperature (150 gm)
- 4 tablespoons light or dark brown sugar (50 gm)
- kosher salt
- 1 1b fresh nectarines or stone fruit, pitted, skinned and cut into 4-6 pieces per fruit (16 oz/480 gm)
- (or up to one pound fresh fruit mixture)
- 1 cup granulated sugar (7.5 oz/ 225 gm)
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla
- 1 cup sour cream (250 gm)
- zest and juice of 1 large lemon
- 2 1/4 cups cake flour (260 gm) (or substitute 2 cups sifted (224 gm) all-purpose flour)
- 1 teaspoon baking powder (5 gm)
- 1 teaspoon baking soda (6 gm)
- Preheat oven to 350 F. Butter or spray the sides and bottom of a deep pie plate or cake pan (8 or 9″ round) and line with parchment paper. (Parchment paper is optional but it’s easier to remove cake from pan.)
- Make the fruity bottom layer: In a small bowl, use your hands to combine 3 tablespoons soft butter with the brown sugar and 1/2 teaspoon of kosher salt. Spread the mixture on the bottom of your pie or cake pan and set aside.
- Place sliced nectarines in one layer on top of the butter/brown sugar mixture. Arrange in a circular pattern (see blog) or just free form.
- To make cake batter, use an electric mixer or rubber spatula to combine the remaining 8 tablespoons soft butter with granulated sugar and beat until smooth.
- Add in eggs, one at a time and vanilla. Mix well.
- Add in sour cream, lemon juice and zest; mix well.
- In a separate bowl, stir with a fork: flour, baking powder, baking soda and 1/4 teaspoon kosher salt.
- Add flour mixture in 3 installments to the wet batter. Mix slowly and gently with as few strokes as possible, just until the last bits of flour disappear.
- Pour half of the batter over the nectarines, allowing a minute for batter to settle over fruit. Add in remaining batter and tap pan gently two or three times to level batter. Smooth top with a rubber or offset spatula.
- Bake 40 -50 minutes, or until a toothpick inserted in the middle of just the cake (not all the way down to the nectarines) comes out clean.
- Keep on oven light and check cake for doneness early. Cake is ready when golden and the top springs back when touched.
- Let cool in pan at least 20 minutes or longer before flipping.
- If you did not use parchment paper, use a butter knife to loosen the cake from the pan.
- To flip, put a serving plate on top of the cooled cake, pick up the cake pan and carefully but quickly turn the pan upside down onto the plate.
- Remove the parchment or any loose bits of fruit from the pan and put them back on top of the cake.
- Serve warm or room temperature with ice cream or whipped topping.
- This cake will last up to three days in the refrigerator.
- For prettier slices, freeze before slicing. Let cake cool, invert, wrap loosely with plastic wrap and freeze for a few hours or overnight.
- Slice frozen cake and rewrap with plastic until ready to serve.
Inspired by Apricot Upside Down Skillet Cake,
from Small Victories by Julia Turshen and
Cinnamon – Pecan Coffee Cake by Eunice Gerard
For variations and helpful photos, see blog post.