Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Nectarine Upside-Down Cake 3.5 (75) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 45 mins Servings: 10 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. Ingredients 10 tablespoons (1 ¼ sticks) unsalted butter, room temperature ½ cup dark-brown sugar 4 cups frozen nectarines, thawed and cut into bite-size pieces 1 ½ cups all-purpose flour, (spooned and leveled) 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon coarse salt ¾ cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract ½ cup plain Greek yogurt Directions 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. 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. 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. 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. Rate it Print