This dazzling and delicious nectarine upside-down showstopper cake is sure to impress and makes the perfect Mother's Day bake. This dessert is bursting with fresh stone fruit and topped with a caramelised sugar glaze.
Preheat the oven to gas 3, 170°C, fan 150°C.
Grease and line a 20cm (8in) round springform cake tin. Smear the 1 tbsp softened butter onto the lined base and scatter over the light brown sugar. Top with the nectarines and set aside.
In a large bowl, beat the butter and sugar until light and fluffy, then add the remaining ingredients and whisk until thoroughly combined. Pour onto the nectarines and smooth with a spatula. Bake in the middle of the oven for 1 hour and 10 minutes or until the top is a dark golden brown and a skewer comes out clean.
When cooked, remove from the oven and sit on a cooling rack for 15 minutes before releasing the springform tin. When the cake has cooled, gently release the tin and remove the cake, being careful not to squash the top as the fruit will be soft and fragile. Serve warm or cooled, with cream or custard.
Freezing and defrosting guidelines
To freeze: Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
To defrost: Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven. If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.
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