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Nectarine Upside-Down Cake for #SundaySupper

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Nectarine Upside-Down Cake | Magnolia Days

The idea started with apricot. Putting the idea in to motion was easy. A list was made, a short drive taken, and a cart pushed around the store. The plan had a small flaw. It depended on the availability of a key ingredient and the bin was completely empty. Tossing out the idea didn’t seem the thing to do. A simple switch to another stone fruit was the answer. A nectarine upside-down cake was soon baked. It filled my home with the lovely scent of cinnamon and fruit on a rainy day. It was a wonderful way to see, smell, touch, and taste an idea from beginning to end.

The cake is inspired by Sara Moulton. I know I’m not the only one who has been inspired by her through her television shows, cookbooks, and recipes. She followed her passion and became incredibly successful. What is even better is her willingness to share her secrets to success with others. She is a keynote speaker at the Food and Wine Conference and I can’t wait to see her show how give the perfect cooking demonstration. Look below for more Sara Moulton inspired recipes.

Fresh fruit is a key ingredient in Nectarine Upside-Down Cake. It is hands-down better than the old pineapple version with canned fruit. Fortunately, it is easily adaptable. Substitute with other stone fruit or perhaps any other fruit too. The batter is mixed in a food processor. It’s the second cake I’ve made with that method. The other is a quadruple chocolate loaf cake. I like the change up from using a mixer. The result is a single-layer fruit topped cake flavored with warm spices of cinnamon and nutmeg.

Nectarine Upside-Down Cake | Magnolia Days

Would you like to win a Sara Moulton cookbook? I am giving away a copy of Sara’s Everyday Family Dinners cookbook. All you have to do is comment on how Sara Moulton has inspired you. Entries will be assigned a number and the winner selected using Random.org. The winner will be notified by email. If the winner does not respond in 48 hours an alternate winner will be selected. Contest ends on Friday, July 12, 2013 at 11:59pm Eastern Time. Contest is only for United States citizens, with a US shipping address, and over the age of 18. There are several more chances to win the cookbook on fellow Sunday Supper blogs. Entrants can only win one cookbook via this Sunday Supper event.

You can purchase the cookbook. All you have to do is click on the photo of the cookbook to go to Amazon (affiliate link):

Nectarine Upside-Down Cake | Magnolia Days
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Nectarine Upside-Down Cake

A recipe for a cake made with fresh nectarines and flavored with cinnamon. It is baked with fresh fruit on the bottom and then turned upside-down to serve.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Author Renee

Ingredients

  • 8 tablespoons unsalted butter divided and softened
  • 3 tablespoons firmly packed light brown sugar
  • 1 tablespoons plus 1 teaspoon vanilla extract divided
  • 5 medium nectarines pitted and each cut into 8 slices
  • 1 1/2 cups cake flour
  • 2 teaspoons ground cinnamon
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/4 cup milk at room temperature

Instructions

  1. Preheat the oven to 350 degrees F. Lightly grease the sides only of an 8-inch square cake pan.
  2. Stir together 2 tablespoons butter, light brown sugar, and 1 teaspoon vanilla in a small bowl. Spread mixture evenly over the bottom of the cake pan.
  3. Arrange the nectarine slices in rows over the brown sugar mixture in the pan.
  4. Whisk together the flour, cinnamon, baking powder, salt, and nutmeg in a bowl.
  5. Add the remaining 6 tablespoons butter and sugar to the bowl of a food processor fitted with a knife blade. Process until fluffy.
  6. Add the eggs and remaining 1 tablespoon vanilla. Process until combined, stopping to scrape down the sides of the bowl if needed.
  7. Add the flour mixture and milk. Pulse 2 to 3 times or until flour is moistened. The batter does not have to be completely smooth.
  8. Spoon and spread the batter evenly over the nectarine slices.
  9. Bake until the center springs back with gently pressed, about 40 to 45 minutes.
  10. Cool cake in the pan on a wire rack for 5 minutes.
  11. Use a knife to loosen the edges of the cake from the pan. Invert the cake to a serving plate. Serve warm or at room temperature.

Recipe Notes

A recipe for a cake made with fresh nectarines and flavored with cinnamon. It is baked with fresh fruit on the bottom and then turned upside-down to serve.

Recipe adapted from one on the Sara Moulton website.

Here are more recipes inspired by Sara Moulton. Some of the bloggers are also hosting a giveaway for Sara’s cookbook. Visit each one to read about their inspiration and for more chances to win:

Breakfast for Dinner:

Family Dinners:

Spectacular Sides and Salads:

Don’t Skip Desserts and Drinks:

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

Food and Wine Conference logo

www.foodandwineconference.com

Disclosures: This post contains affiliate links. I received a copy of Sara Moulton’s Everyday Family Dinners cookbook at no charge and was under no obligation to give a positive review. All opinions are my own unless otherwise stated or within a guest post.

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Comments

    • Yes, the food process is quite a nifty way to mix cake batter (and lots of other things too). I really don’t know what I would do without one.

      Reply

  2. I am a deep down fan of upside down cakes of any kind, Renee, but your nectarine one is the prettiest I’ve seen in a while. Who wouldn’t want a big slice of that?!

    Reply

  6. I love when nectarines and peaches come into season…my favorite fruits of the summer. Your cake looks terrific, Renee…and the gang here would love it!

    Reply

  8. Oh my gosh, yum…I’m so glad that you didn’t toss this idea. I think it would be gorgeous with absolutely any stone fruit. I could use a big slice with my coffee right this minute. Fruit = breakfast in my book ;P.

    Reply

    • I had a big slice with coffee for a few days and it was wonderful. I know I’ll be making it again and change up the fruits to go with the season.

      Reply

  9. I’ll be honest – I never grew up with Sara or her recipes. Blame it on my parents 😛 But now with the conference coming up, I have a feeling she’ll start to be an inspiration from now on!

    Don’t you love how stone fruit is interchangeable? Thank goodness for that and this cake! I hope you get to try it with apricots. Not like you need an excuse to make this cake again 😉

    Reply

    • Yes, I do love how stone fruit is interchangeable. I still want to make this cake with apricots and will the next time I see nice ones at the market.

      Reply

  10. I love that you used nectarines Renee! I feel like it is the forgotten stone fruit! Plus what an easy and delicious looking cake to make. Can’t wait to meet you in a few weeks.

    Reply

  11. How is it that I never thought about substituting nectarines in this style recipe! OMG! They are my all time favorite stone fruit, even above peaches, but don’t tell my fellow GA peeps that. lol Gorgeous photos as usual, Renee! I can’t wait to learn from you at the conference.

    Reply

    • Thanks Karen! Your secret is safe with me. I’m looking forward to seeing you at the conference. Funny how we are both in Atlanta and yet meet for the first time in Orlando.

      Reply

  14. I remember when I first started watching food network! Sarah Lee was the only show I really loved. I had never cooked before her and she started my love for cooking!

    Reply

  16. Renee, this Nectarine Upside-Down Cake is gorgeous! so pretty!!! But everything you make is beautiful. . really! I am so sad I can’t make the conference. . not only because I’m missing Sara speak but also because I will be missing meeting you and hearing you speak! Definitely will be attending next year’s conference! Cheers, Renee! 🙂

    Reply

    • I’m sad that you can’t make it to the conference too. Hopefully we will get to meet at another one soon or at next year’s conference.

      Reply

  19. Sara has inspired me to use simple ingredients to make delicious and much healthier meals. Sara is always using such fresh and simple ingredients that it makes it easy to cook and bake!

    Reply

    • I think the simplicity of her recipes is one of the key things most people like about them. She really is a great inspiration.

      Reply

    • I have to admit is does feel strange not to beat/cream the butter and sugar. It is amazing how it works so well though and does come together nicely.

      Reply

  23. She inspired me to stop being intimidated with recipes and give them a try.This looks really good

    Reply

    • That’s a great inspiration to get from Sara. A lot of people let their intimidation get in the way. So glad she was the one who got you try more recipes.

      Reply

  24. Sara Moulton is easy to love and I’m going to try some of her summer recipes this time. She always makes cooking look so easy! This cake looks amazing!!

    Reply

    • Sara is certainly a pro and she does make it all look easy. The good thing is that her recipes really are not that difficult. It just take getting into the kitchen and cooking.

      Reply

  27. Wow, this just looks and sounds incredible, Renee! So moist and full of lovely flavors! I can’t wait to try this! And how has Sara inspired me? I love her philosophy about food- using fresh, simple ingredients to create delicious meals!

    Reply

  30. Hi Renee, this cake looks fantastic. I haven’t cooked much with nectarines, but I think I might have to try this recipe. Thanks for sharing.

    Reply

    • Thanks Bill and I hope you bake and cook more with nectarines. They are so good and work wonderfully as a substitute for peaches and other stone fruit.

      Reply

  32. I love upside down cake and apricots would be so good here! I remember watching Sara on TV all the time. Her shows definitely inspired me and taught me so much about food. It’s a shame that food tv is not like that anymore. I suppose that is what bloggers are for 🙂

    Reply

    • Things certainly have changed with food tv over the years. I’m not a big fan of all the contest shows and such that are on these days. I prefer the regular cooking segments.

      Reply

  33. Way to roll with the punches, Renee! Seriously, I think this cake would taste amazing with any stone fruit but good call on the nectarines (one of my faves). This looks so delicious. I love simple cakes like these where the main ingredients are allowed to shine.

    Reply

  34. Lovely work, Renee! Would you be happy to link it in to the current Food on Friday over at Carole’s Chatter which is creating a collection of recipes using apricots or nectarines? This is the link . I do hope to see you there. There are already quite a lot of links for you to check out. Cheers

    Reply

  35. Renee, so glad you stopped by and added this to the collection. I hope to see you again soon. Cheers

    Reply

    • It is a 1/4 cup of milk and I have updated the recipe to include it in the ingredient list. Thanks so much for letting me know so I could fix it.

      Reply

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