Nectarine Upside Down Cake
A delightful dessert featuring caramelized nectarines atop a soft cake, perfect for any occasion.
Ingredients
For the Caramel Base
- 4 pieces ripe nectarines, sliced Make sure they're ripe for the best flavor.
- ½ cup brown sugar Light or dark brown sugar can be used.
- ¼ cup unsalted butter Melted before use.
For the Cake Batter
- 1 cup all-purpose flour Can substitute with a gluten-free blend.
- 1 cup granulated sugar
- ½ cup milk Can substitute with almond or coconut milk for dairy-free.
- 2 large eggs Use flaxseed meal or applesauce as a vegan alternative.
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
Preparation
- Gather all your ingredients. Ensure the nectarines are ripe and ready to slice. Pre-measure all dry and wet ingredients.
- In a skillet, melt the butter over medium heat. Stir in the brown sugar until fully dissolved.
- Add the sliced nectarines and cook for 3-4 minutes until they soften slightly.
- Pour the cooked nectarines and the caramel sauce into a greased cake pan, spreading them evenly.
- In a mixing bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry mixture and stir gently until just combined.
- Pour the batter over the arranged nectarines in the pan.
- Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes before inverting onto a plate to serve.
Notes
Store in an airtight container at room temperature for up to 2 days, refrigerated for 5 days, or freeze for up to 2 months.