Rating: 4.5 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

cook:
35 mins
additional:
20 mins
total:
1 hr 15 mins
prep:
20 mins
Servings:
10
Yield:
1 9-inch cake
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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; protein 4.6g; carbohydrates 38.7g; fat 17.5g; cholesterol 79.9mg; sodium 265mg. Full Nutrition
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