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Nectarine Upside-Down Cake

Rated as 4.17 out of 5 Stars

"A buttery brown sugar glaze and the simple white cake below make this upside-down cake irresistible."
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1 h 15 m servings 327
Original recipe yields 10 servings (1 9-inch cake)


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  1. 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.
  2. Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange nectarine pieces on the brown sugar layer.
  3. 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.
  4. Increase oven temperature to 350 degrees F (180 degrees C).
  5. 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

Per Serving: 327 calories; 17.5 38.7 4.6 80 265 Full nutrition

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Read all reviews 5
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Pretty good over all. A little bit dry though.

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...

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...

I only changed the pan and added extra fruit! Bundt pan was beautiful! Will taste great with vanilla ice cream!

I made this without tweaking it and it was wonderful!!! My Great-Nephew's loved it and they are both very picky!