A buttery brown sugar glaze and the simple white cake below make this upside-down cake irresistible.

Laka kuharica - Easy Cook
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Topping:
Cake:

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

  • 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.

Nutrition Facts

327 calories; 17.5 g total fat; 80 mg cholesterol; 265 mg sodium. 38.7 g carbohydrates; 4.6 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/23/2018
There is no doubt -- it IS delicious! The dough is very thick and must be spooned on top of the fruit mixture but -- my dough did not spread as it baked and so it was more like a cobbler than a cake -- it would have come completely apart if I had tried to flip it over -- so I just served it directly out of the pan as a cobbler. Everyone loved it with vanilla ice cream over top. I will make it again calling it what I think it more resembles! Read More
(1)

Most helpful critical review

Rating: 2 stars
09/03/2019
I added 2 cups of milk and more vanilla to taste. dough was essentially just sugar cookie dough and I knew that was not right for a cake. its baking now, so will let yall know the results Read More
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
08/23/2018
There is no doubt -- it IS delicious! The dough is very thick and must be spooned on top of the fruit mixture but -- my dough did not spread as it baked and so it was more like a cobbler than a cake -- it would have come completely apart if I had tried to flip it over -- so I just served it directly out of the pan as a cobbler. Everyone loved it with vanilla ice cream over top. I will make it again calling it what I think it more resembles! Read More
(1)
Rating: 4 stars
08/23/2018
There is no doubt -- it IS delicious! The dough is very thick and must be spooned on top of the fruit mixture but -- my dough did not spread as it baked and so it was more like a cobbler than a cake -- it would have come completely apart if I had tried to flip it over -- so I just served it directly out of the pan as a cobbler. Everyone loved it with vanilla ice cream over top. I will make it again calling it what I think it more resembles! Read More
(1)
Rating: 4 stars
10/08/2018
Pretty good over all. A little bit dry though. Read More
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Rating: 2 stars
08/08/2018
The cake batter is missing a liquid. Maybe milk? My cake batter came out like cookie dough. I plopped it on the nectarine brown sugar butter layer and baked it. This cakes fell on it's face. I was disappointed. It's not sweet. Read More
Rating: 5 stars
06/14/2018
I only changed the pan and added extra fruit! Bundt pan was beautiful! Will taste great with vanilla ice cream! Read More
Rating: 5 stars
06/18/2016
I made this without tweaking it and it was wonderful!!! My Great-Nephew's loved it and they are both very picky! Read More
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Rating: 2 stars
09/03/2019
I added 2 cups of milk and more vanilla to taste. dough was essentially just sugar cookie dough and I knew that was not right for a cake. its baking now, so will let yall know the results Read More