Back to Nectarine Upside-Down Cake All Reviews for Nectarine Upside-Down Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr 45 mins Servings: 10 med105881_0910_frz003b.jpg
Ingredients Ingredient Checklist 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature 1/2 cup dark-brown sugar 4 cups frozen nectarines, thawed and cut into bite-size pieces 1 1/2 cups all-purpose flour, (spooned and leveled) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon coarse salt 3/4 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup plain Greek yogurt
Cook’s Notes Pressing excess liquid from the thawed fruit makes all the difference in the texture of this cake, so don’t rush that step.
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 45 mins Servings: 10 med105881_0910_frz003b.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 45 mins Servings: 10
Recipe Summary
prep: 30 mins total: 1 hr 45 mins
Servings: 10
prep: 30 mins
total: 1 hr 45 mins
prep:
30 mins
total:
1 hr 45 mins
Servings: 10
10
med105881_0910_frz003b.jpg
med105881_0910_frz003b.jpg
Ingredients
Ingredients
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature 1/2 cup dark-brown sugar 4 cups frozen nectarines, thawed and cut into bite-size pieces 1 1/2 cups all-purpose flour, (spooned and leveled) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon coarse salt 3/4 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup plain Greek yogurt
Directions
Preheat oven to 325 degrees. Place 4 tablespoons butter in a 9-inch round cake pan (2 inches deep) and melt in oven. Remove pan from oven and sprinkle brown sugar evenly over butter.
With two double-thick layers of paper towels, press as much liquid as possible out of nectarines. Arrange fruit in an even layer in pan.
In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine.
With a spatula, spread batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, 1 hour 10 minutes. Let cake cool in pan on a wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.
Cook’s Notes Pressing excess liquid from the thawed fruit makes all the difference in the texture of this cake, so don’t rush that step.
Cook’s Notes
Pressing excess liquid from the thawed fruit makes all the difference in the texture of this cake, so don’t rush that step.
Reviews (5)
Add Rating & Review 75 Ratings 5 star values: 22 4 star values: 18 3 star values: 14 2 star values: 16 1 star values: 5
Reviews (5)
Add Rating & Review 75 Ratings 5 star values: 22 4 star values: 18 3 star values: 14 2 star values: 16 1 star values: 5
Add Rating & Review
75 Ratings 5 star values: 22 4 star values: 18 3 star values: 14 2 star values: 16 1 star values: 5
75 Ratings 5 star values: 22 4 star values: 18 3 star values: 14 2 star values: 16 1 star values: 5
75 Ratings 5 star values: 22 4 star values: 18 3 star values: 14 2 star values: 16 1 star values: 5
5 star values: 22 4 star values: 18 3 star values: 14 2 star values: 16 1 star values: 5
Martha Stewart Member Rating: 5 stars 07/13/2014 This is a lovely cake! And not too sweet (I cut the sugar just a tad - couple tablespoonfuls less when adding the nectarines as my fruit was very ripe!), it takes on any spice you want (cinnamon, vanilla, cardamom, whatever), and as someone already mentioned, if your ingredients are room-temperature, you really don't need a hand-mixer. This also makes a great breakfast cake, warm OR cold. An excellent choice for a novice/beginning baker, or for someone who doesn't have too much time to spare! Martha Stewart Member Rating: 5 stars 06/12/2013 I've made this recipe a handful of times and it never fails! Nectarines, peaches, even rhubarb, all work beautifully. I've definitely needed the full cooking time. And its actually one of the easiest cakes I've ever made; much better than a box mix. If your butter is room temp, you don't even need a mixer, just a wooden spoon and a strong arm. Next time I'm adding some cardamom just to change it up! Martha Stewart Member Rating: Unrated 08/01/2011 Does not take 1 hour 10 minutes to bake. Check after 45 minutes. Very tasty! Martha Stewart Member Rating: Unrated 09/17/2010 I made this cake and used regular salt instead of coarse salt and it turned out much better. Also do not need to cook as long as recommended - only about 40 minutes in my oven. Martha Stewart Member Rating: Unrated 09/14/2010 THIS RECIPE DOES NOT WORK! The cake is heavy and when inverted becomes gummy before you serve it even after straining the fruit. The bake ttime is totally to long. It only took 25 minutes for a 1 layer cake. This recipe is a total waste of ingredients and should have been tested before printing. CANNOT RECOMMEND..Martha Stewart Member
Rating: 5 stars 07/13/2014
This is a lovely cake! And not too sweet (I cut the sugar just a tad - couple tablespoonfuls less when adding the nectarines as my fruit was very ripe!), it takes on any spice you want (cinnamon, vanilla, cardamom, whatever), and as someone already mentioned, if your ingredients are room-temperature, you really don’t need a hand-mixer. This also makes a great breakfast cake, warm OR cold. An excellent choice for a novice/beginning baker, or for someone who doesn’t have too much time to spare!
Rating: 5 stars
Rating: 5 stars 06/12/2013
I’ve made this recipe a handful of times and it never fails! Nectarines, peaches, even rhubarb, all work beautifully. I’ve definitely needed the full cooking time. And its actually one of the easiest cakes I’ve ever made; much better than a box mix. If your butter is room temp, you don’t even need a mixer, just a wooden spoon and a strong arm. Next time I’m adding some cardamom just to change it up!
Rating: Unrated 08/01/2011
Does not take 1 hour 10 minutes to bake. Check after 45 minutes. Very tasty!
Rating: Unrated
Rating: Unrated 09/17/2010
I made this cake and used regular salt instead of coarse salt and it turned out much better. Also do not need to cook as long as recommended - only about 40 minutes in my oven.
Rating: Unrated 09/14/2010
THIS RECIPE DOES NOT WORK! The cake is heavy and when inverted becomes gummy before you serve it even after straining the fruit. The bake ttime is totally to long. It only took 25 minutes for a 1 layer cake. This recipe is a total waste of ingredients and should have been tested before printing. CANNOT RECOMMEND..
All Reviews for Nectarine Upside-Down Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Nectarine Upside-Down Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
