Description
This brown butter nectarine cake is rich and aromatic, with layers of juicy nectarines and a golden, nutty batter. Perfect served warm with whipped cream or ice cream.
Ingredients
Scale
- 3–4 ripe nectarines, sliced thinly
- ½ cup unsalted butter, browned
- 1 cup sugar (for batter)
- 2 tbsp sugar (for fruit layer)
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour (or half cake flour)
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup whole milk or buttermilk
- (Optional): Honey whipped cream for topping
Instructions
- Brown the Butter: Melt butter in a saucepan on medium heat until it foams and browns. Remove when golden and nutty.
- Prepare the Pan: Pour half of the browned butter into a greased cake pan or cast-iron skillet. Sprinkle 2 tbsp sugar evenly and layer with sliced nectarines.
- Mix the Batter: In a bowl, whisk flour, baking powder, and salt. In another bowl, whisk eggs and 1 cup sugar until light. Add milk, vanilla, and remaining browned butter. Mix wet and dry ingredients until just combined.
- Assemble & Bake: Pour batter over the nectarines. Bake at 350°F (175°C) for 35–45 minutes or until a toothpick comes out clean.
- Serve: Let cool slightly, then flip onto a serving plate. Best served warm with honey whipped cream or vanilla ice cream.
Notes
Use very ripe nectarines for best flavor. You can substitute with peaches or plums. The brown butter adds a nutty depth that elevates this simple cake.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: brown butter cake, nectarine upside-down cake, summer dessert