Nectarine upside-down cake  recipe

Nectarine upside-down cake recipe

11 ratings

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. See method

  • Serves 8 - 10
  • 25 mins to prepare and 1 hr 10 mins to cook
  • 334 calories / serving

Ingredients

  • 1 tbsp butter, softened
  • 50g light brown sugar
  • 4 nectarines, sliced into wedges
  • 150g butter, softened
  • 150g granulated sugar
  • 225g plain flour, sifted
  • 1½ tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 eggs
  • 1 tsp vanilla bean paste
  • 110ml Greek yogurt

Each serving contains

  • Energy

    1400kj
    334kcal
    17%
  • Fat

    16g 23%
  • Saturates

    9g 46%
  • Sugars

    27g 30%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 44.5g Protein 5.3g Fibre 1.9g

Method

  1. Preheat the oven to gas 3, 170°C, fan 150°C.
  2. Grease and line a 20cm 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.
  3. 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 mins or until the top is a dark golden brown and a skewer comes out clean.
  4. When cooked, remove from the oven and sit on a cooling rack for 15 mins 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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