Nothing beats an upside-down nectarine cake, and this version proves it. First, I caramelise juicy, ripe nectarines in a mix of butter and sugar. The kitchen fills with a warm, sweet aroma that makes your mouth water. Next, I pour a light, fluffy sponge over the fruit and bake it until it turns golden and perfect. The sponge rises gently, capturing the juices from the nectarines below. When you flip the cake, a glossy, fruity crown greets you. Each slice is tender, sweet, and bursting with fresh nectarine flavour. It’s the perfect dessert for summer afternoons, family gatherings, or any time you want a treat that looks as good as it tastes.

This upside-down nectarine cake is perfect for special occasions, or whenever you want a dessert that’s impressive but surprisingly simple to make. It’s sweet, tender, and full of fresh fruit flavour. Therefore, it’s a treat that will have everyone coming back for seconds and maybe even thirds!

So, are you ready to make this delicious cake recipe? Then, follow my easy recipe below and enjoy this treat today.

Check out my Instagram page for more recipe inspiration! Also, my dessert recipe page has lots more tasty treats for you to make!

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How to Make the Best Upside-Down Nectarine Cake

Upside-down nectarine cake recipe.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Course Dessert

Cuisine American

Servings 8 people

Ingredients

Cake Topping

3 Nectarines (thinly sliced)
60g Unsalted butter
100g Brown sugar

Cake Ingredients

190g Plain flour
1/2 tsp Baking powder
1/4 tsp Salt
115g Unsalted butter (softened)
200g Granulated sugar
2 Large eggs
1 tsp Vanilla extract
120ml Whole milk

Instructions

Preheat your oven to gas mark 4/350℉/175℃. Prepare the cake topping by melting the butter over a low heat, and then add the brown sugar, stirring continuously for a few minutes. Then, pour the mixture into a 9-inch round cake tin and arrange the nectarine slices decoratively on top. Set aside.
Next, in a mixing bowl, whisk together flour, baking powder, and salt. Then, in a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract
Add the dry ingredients to the wet mixture in three batches, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined
Gently pour the batter over the prepared nectarines in the pan and spread evenly. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the centre comes out clean
Let the cake cool in the pan for 5–10 minutes (no longer, to prevent sticking). Run a knife around the edges of the pan to loosen the cake. Place a serving plate over the pan and carefully invert the cake onto the plate. Let the cake cool slightly before slicing. Optionally, serve with whipped cream or vanilla ice cream.

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