Description
A delightful Caramel Nectarine Upside Down Cake that combines sweet nectarines with rich caramel, perfect for any occasion.
Ingredients
Scale
- 4 medium ripe nectarines, pitted and sliced
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter (1 stick)
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and set aside.
- In a medium saucepan over medium heat, melt 1/2 cup of butter. Add the brown sugar and stir until combined. Allow to bubble for about 2 minutes, then pour into the prepared cake pan and arrange the sliced nectarines on top.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. In another bowl, whisk together the eggs and vanilla extract. Add the egg mixture to the dry ingredients and mix until just combined.
- Gently pour the cake batter over the arranged nectarines in the cake pan, spreading it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the cake cool in the pan for about 10 minutes, then invert onto a serving plate and allow to cool slightly before serving.
Notes
- Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- To reheat, warm individual slices in the microwave for about 15-20 seconds.
- For freezing, wrap tightly in plastic wrap and then in aluminum foil; it can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Caramel Nectarine Upside Down Cake, dessert, cake recipe, summer dessert