Nectarine Upside-Down Cake

12 ingredients
5 steps

Ingredients

  • Topping:
  • 3 tablespoons butter, at room temperature
  • 1/4 cup brown sugar (such as muscovado)
  • 4 fresh nectarines, sliced into bite-size pieces
  • Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 11 tablespoons unsalted butter, at room temperature
  • 1/2 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Directions

  1. 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.
  2. 2
    Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange nectarine pieces on the brown sugar layer.
  3. 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.
  4. 4
    Increase oven temperature to 350 degrees F (180 degrees C).
  5. 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.

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