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Rich, buttery upside down cake is one of my favorite desserts.  Give me a slice of this warm goodness and I will smile all day long.

It is a little bit of homemade heaven and easy to make!

Summertime provides us bountiful fresh fruits to mix and match. While I love peaches, I find ripe nectarines can hold their shape better when baking this cake.

The secret to an amazing moist and rich flavor is all in the buttery layer that goes in before the fruit and batter.

fruit on pan

Most recipes call for melted butter in the pan first, then a sprinkling of brown sugar. This is good, but I want great.  You can take it over the top by adding a few other ingredients to make it oh-s0-yummy.

Homemade cake is always preferred however, if I do not have time to make it, a yellow cake mix will do just fine.  Along with the nectarine cake I made a pineapple as well.  Which is just double the deliciousness.

Pears work well too! Here is a link to my Pear Upside Down Cake which is a more delicate, but none the less, amazing.

Pear Upside Down Cake

I hope enjoy making this recipe.  The cake is visually pleasing as it is delicious.

Rich, Buttery Upside Down Cake

Preheat your oven to 350 degrees. Spray two 8 – 9″ round pans with cooking spray.  Cut rounds of parchment paper for the bottom of the pans.  I fold a large piece of parchment in half and trace the pan, cut it out just inside the pencil line and voila, perfect fit for two pans.

Step One:

For the butter topping you will need

  • 1/2 cup (1 stick) butter, room temperature
  • 3 tablespoons syrup, if you have pure maple that’s great but I just whatever pancake syrup I have on hand. 
  • 1 cup light-brown sugar, packed
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon coarse salt

Using a mixer on medium high, beat the softened butter until it starts to fluff a little and stir in the remaining ingredients.  Set aside.

Step Two:

Prepare the fruit.  You will need 2 – 3 medium nectarines, peaches or pears or half a large can of pineapple rings for one pan so plan accordingly.  Double that amount for both pans. Wash the fresh fruit and pat dry with a towel.  Cut the fruit in half, removing any pit.  Slice into 1/4″ wedges.  If using pineapple, drain the fruit and cut the pineapple rings in half.

Step Three:

Prepare a yellow cake batter using your favorite recipe or alternatively, mix a packaged cake following the directions.

Step Four:

Spread 1/2 of the buttery topping in the bottom of  each pan. Carefully arrange your fruit in a circular pattern.  Using a large measuring cup, scoop batter and pour into each pan equally.  If using 8″ pans you may not use all your batter.  The batter should be 1/2″ or so below top so cakes don’t overflow.

Bake in a pre-heated oven for 35 minutes or so.  Check them at 30 minutes, if a toothpick comes out just clean they are done. If they need more time, turn your oven down to 325 degrees and check again in 5 minutes.

Don’t over bake the cakes as they will continue cooking a bit as they cool on a rack for 20 – 25 minutes before you can plate them.   When ready, place a pretty plate over the cake pan and flip it over allowing the cake to gently glide out!

You are all ready to impress your family but wait…….. have a piece first. 🙂

This cake freezes very well.  After cooled, wrap with plastic wrap followed by foil and place in large freezer bag.  Put the bag in a clean cake pan to protect it while in the freezer.

Late at night, and more than once, I have pulled out that frozen cake, cut a slice, warmed it for 10 seconds in micro and quietly enjoyed – fork is optional.

Best wishes and enjoy!

Nectarine upside down cake is delcious

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18 Responses to Rich, Buttery Upside Down Cake

  1. Catherine says:

    beautiful cake!! to sit down with and enjoy a good cup of coffee with. Blessings, Catheirne

  2. Madonna says:

    Your nectarine cake has a lot of Wow factor. This looks like a “company’s coming” cake.

    Madonna
    MakeMineLemon

  3. Clearissa says:

    Great recipe. Looks so yummy. Pinned and tweeted from the linky link. 🙂

  4. Pinned for the summer coming up (YAY) 😀

    Cheers
    Choc Chip Uru

  5. Allyson says:

    Wow, this looks delicious! I have some peaches in the fridge and would love to use them up with this recipe! Thanks for sharing!

  6. Georgeous and looks like a great recipe. Thanks for sharing this! I am going to try it with plums 🙂

  7. Your upside down cake is making me drool! Thanks for the recipe!

  8. createwithjoy says:

    This looks fabulous Denise! It’s so eye-catching, my husband was walking down the hall – so it on my computer – and wanted to know, “What is THAT?”!

    Congratulations – I’m thrilled to share that you and Sharon are our Friends of the Week at Friendship Friday at Create With Joy (Week 136) – we are SO thrilled to count you among our blogging friends and happy that you’re part of our community at Create With Joy!

    Have a blessed weekend!

  9. Marcia Pilar says:

    Look delicious, so perfect for this time of the year too.
    Stopping by via Friendship Friday.
    Thx for sharing.

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