Description
This rustic upside-down cake features juicy nectarines caramelized in brown sugar and butter, topped with a tender buttermilk cake. A beautiful dessert that’s perfect served warm with ice cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup (1 stick) unsalted butter, melted and divided
- 2 large eggs
- ½ cup brown sugar (packed)
- 4 nectarines, sliced into ½–¾ inch wedges
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate bowl or large measuring cup, combine buttermilk, 4 tablespoons melted butter, and eggs. Whisk until smooth.
- Pour the wet mixture over the dry ingredients and stir just until combined. Do not overmix.
- Melt the remaining 4 tablespoons butter in a 9-inch round cake pan or cast iron skillet. Tilt the pan to coat the sides.
- Sprinkle the brown sugar evenly over the melted butter.
- Arrange the nectarine slices on top of the brown sugar in a single, even layer.
- Gently spoon the batter over the nectarines, smoothing out the top.
- Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Run a knife around the edges.
- Place a serving plate over the pan and carefully flip to invert the cake.
- Serve warm or at room temperature. Optional: Add a scoop of vanilla ice cream or whipped cream.
Notes
You can substitute the nectarines with peaches or plums depending on the season. The buttermilk adds tenderness and tang to the cake base.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 32g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: nectarine upside-down cake, buttermilk cake, fruit dessert