Ingredients
Scale
- 4 tablespoons unsalted butter (substitute: coconut oil for dairy-free option)
- ¾ cup brown sugar, packed (substitute: coconut sugar for a less refined option)
- 4–5 ripe nectarines, sliced into ½-inch wedges
- ¼ teaspoon cinnamon
- 2 tablespoons lemon juice
- 1½ cups all-purpose flour (substitute: 1:1 gluten-free flour blend)
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened (substitute: plant-based butter)
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup milk (substitute: almond or oat milk)
- Zest of one lemon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line with parchment paper.
- Melt 4 tablespoons of butter in a small saucepan over medium heat. Add brown sugar and stir until dissolved, then pour the mixture into your prepared pan.
- Toss sliced nectarines with lemon juice and cinnamon, and arrange them in a circular pattern over the caramel.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add eggs one at a time, then the vanilla extract and lemon zest.
- Gradually add the flour mixture to the butter mixture, alternating with milk.
- Pour the batter over the arranged nectarines and smooth the top. Bake for 40-45 minutes, or until a toothpick comes out clean.
- Let the cake cool for 10 minutes, then invert onto a serving plate.
Notes
For a vegan version, use flax eggs and plant-based milk. Ensure nectarines are ripe for the best flavor.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 125mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
Keywords: nectarine cake, upside-down cake, summer dessert, fruit dessert, easy baking