A buttery brown sugar glaze over nectarines make this simple upside-down cake irresistible and a nice twist on pineapple upside-down cake.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
327 Calories
Recipe Instructions
Step 1
Preheat oven to 340 degrees F (170 degrees C). Place butter in a 9-inch round cake pan and melt in the oven as it preheats.
Step 2
Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange nectarine pieces on the brown sugar layer.
Step 3
Gently whisk flour, baking powder, and salt together in a bowl. Beat unsalted butter and white sugar together in a separate bowl until creamy and smooth; add eggs, 1 at a time, beating well after each addition. Beat vanilla extract into the creamed butter mixture. Add flour mixture to creamed butter mixture; beat on low speed just until batter is combined, about 1 minute. Spread batter over nectarine layer.
Step 4
Increase oven temperature to 350 degrees F (180 degrees C).
Step 5
Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in pan on a wire rack for 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.
Ingredients
2 cups all-purpose flour
½ cup white sugar
1 teaspoon baking powder
2 teaspoons vanilla extract
¾ teaspoon salt
2 large eggs
3 tablespoons butter, at room temperature
11 tablespoons unsalted butter, at room temperature
