Nectarine Upside-Down Cake

Nothing beats juicy, fresh nectarines in the summer time and this upside-down cake is no exception. It's a riff on the classic pineapple upside down cake using fresh fruit and a quick hand-mixed cake batter.

Julian's Nectarine Upside Down Cake

Pan Selection: I'm using a 10-inch spring form pan today, but you can use a 9 or 10-inch cake round instead. It comes out of the pan easily without the spring form. No matter which you use, do keep the baking sheet under it as a couple individuals that used a 9-inch round pan reported it went over the edge. I've not had that issue although it does obviously make a taller cake and will probably take only 3 nectarines instead of 4. 

Sweetness: You can use less brown sugar than called for in the recipe. My nectarines were very sweet and so I reduced what I would normally use for more tart or less-flavorful nectarines. Taste the nectarines to determine sweetness. 

Ready for the Cake Batter

Cutting the Fruit: Stone fruits like nectarines and peaches sometimes come right off the pit without a problem. Other times, you have to slice the all around and then, using a pairing knife cut one slice loose from the stone. The you can use the knife to cut around the stone freeing all of the slices. About half of my nectarine segments shown above had to be cut from the stone, as they were still firmly attached despite the nectarine being soft and tasting ripe and sweet. 

Ingredients (Serves 8)

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda

1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 teaspoon almond extract
1/2 cup (1 stick) unsalted butter, melted and divided
2 large eggs
1/2 cup brown sugar, packed
4 nectarines, sliced into 1 1/2-inch thick wedges
optional vanilla ice-cream for serving

Instructions

Preheat oven to 350F degrees. Separate and melt the butter.

In a large bowl, combine flour, sugar, baking soda, baking powder and salt.

In a large glass measuring cup or another bowl, whisk together buttermilk, almond extract, 4 tablespoons melted butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Add remaining 4 tablespoons butter to a 9 or 10-inch cake pan or similar sized springform pan (cast iron skillet will also work), and coating the bottom and sides by swirling or using a pastry brush. Sprinkle brown sugar evenly over the melted butter. Arrange nectarine slices on top of the brown sugar in a single layer. Scoop the batter evenly over the nectarines, smoothing out the top.

Set the cake on a baking sheet and place into oven and bake for 30-45 minutes, or until a pick inserted in the center comes out clean. Test regularly from 25 minutes. 

Let cool for 5-10 minutes. Run a knife around the edge of the cake and turn out onto a serving platter, and leave fruit side up. Serve slightly warm or at room temperature. Scoop of vanilla ice-cream optional.