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Nectarine Upside-Down Cake


This simple cake is terrific on its own, but feel free to up the ante with lightly sweetened whipped cream or vanilla-bean ice cream. Try other frozen stone fruit like peaches or plums in place of the nectarines.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Everyday Food, September 2010


  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 1/2 cup dark-brown sugar
  • 4 cups frozen nectarines, thawed and cut into bite-size pieces
  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plain Greek yogurt


  1. Preheat oven to 325 degrees. Place 4 tablespoons butter in a 9-inch round cake pan (2 inches deep) and melt in oven. Remove pan from oven and sprinkle brown sugar evenly over butter.

  2. With two double-thick layers of paper towels, press as much liquid as possible out of nectarines. Arrange fruit in an even layer in pan.

  3. In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine.

  4. With a spatula, spread batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, 1 hour 10 minutes. Let cake cool in pan on a wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.

Cook's Notes

Pressing excess liquid from the thawed fruit makes all the difference in the texture of this cake, so don't rush that step.

Reviews Add a comment

  • Sophie Katt
    13 JUL, 2014
    This is a lovely cake! And not too sweet (I cut the sugar just a tad - couple tablespoonfuls less when adding the nectarines as my fruit was very ripe!), it takes on any spice you want (cinnamon, vanilla, cardamom, whatever), and as someone already mentioned, if your ingredients are room-temperature, you really don't need a hand-mixer. This also makes a great breakfast cake, warm OR cold. An excellent choice for a novice/beginning baker, or for someone who doesn't have too much time to spare!
  • Tbaygourmet
    12 JUN, 2013
    I've made this recipe a handful of times and it never fails! Nectarines, peaches, even rhubarb, all work beautifully. I've definitely needed the full cooking time. And its actually one of the easiest cakes I've ever made; much better than a box mix. If your butter is room temp, you don't even need a mixer, just a wooden spoon and a strong arm. Next time I'm adding some cardamom just to change it up!
  • MS10420102
    1 AUG, 2011
    Does not take 1 hour 10 minutes to bake. Check after 45 minutes. Very tasty!
  • chocolatemaker
    17 SEP, 2010
    I made this cake and used regular salt instead of coarse salt and it turned out much better. Also do not need to cook as long as recommended - only about 40 minutes in my oven.
  • sallyb23
    14 SEP, 2010
    THIS RECIPE DOES NOT WORK! The cake is heavy and when inverted becomes gummy before you serve it even after straining the fruit. The bake ttime is totally to long. It only took 25 minutes for a 1 layer cake. This recipe is a total waste of ingredients and should have been tested before printing. CANNOT RECOMMEND..