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Nectarine upside down cake
- Katy Greenwood
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Serves 12
Easy
Prep: 20 mins
Cook: 30 mins
A star rating of 5 out of 5.1 ratingRate
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The combination of brown sugar and nectarines is always a winner, and this nectarine upside-down cake doesn’t disappoint
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Try our nectarine upside-down cake, then discover pineapple upside-down cake, plum upside-down cake, mango upside-down cake and rhubarb and ginger upside-down cake.
This cake could also be made in a 20cm round deep cake tin but I prefer a square cake as it gives you more of those gorgeous crispy edges.
Nectarine upside-down cake recipe
Ingredients
Nutrition
-
crème fraîche or thick cream
to serve
TOPPING
- 2 nectarines
- 50g unsalted butter
- 100g soft light brown sugar
CAKE
- 125g unsalted butter
- 125g soft light brown sugar
- 2 medium eggs
- 2 tbsp milk
- 1 tsp vanilla extract
- 125g self-raising flour
- 1 tsp ground ginger
Nutrition: per serving
- kcal245
- fat13g
- saturates8g
- carbs28g
- sugars21g
- fibre1g
- protein3g
- salt0.1g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Stone the nectarines and cut each into 18-20 slices. Line a 20cm square cake tin with baking paper and put 50g of butter in. Put the tin in the warming oven for a couple of minutes to melt the butter. Sprinkle the sugar in an even layer over the melted butter, then arrange over the nectarine slices.
-
step 2
To make the cake, beat together the butter and sugar in a large mixing bowl until light and fluffy. Beat in the eggs one at a time with the milk and vanilla, then add the flour with a pinch of salt and the ginger. Beat to bring together, then dollop the batter over the nectarines and spread to cover. Bake for 30 mins until risen and golden, and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 mins before turning out onto a serving plate. This is lovely eaten warm with crème fraîche or thick cream.
More ways with nectarines
Authors
Katy Greenwood
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