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.
Would you like to win a Sara Moulton cookbook? I am giving away a copy of Sara’s Everyday Family Dinners
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
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
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Preheat the oven to 350 degrees F. Lightly grease the sides only of an 8-inch square cake pan.
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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.
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Arrange the nectarine slices in rows over the brown sugar mixture in the pan.
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Whisk together the flour, cinnamon, baking powder, salt, and nutmeg in a bowl.
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Add the remaining 6 tablespoons butter and sugar to the bowl of a food processor fitted with a knife blade. Process until fluffy.
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Add the eggs and remaining 1 tablespoon vanilla. Process until combined, stopping to scrape down the sides of the bowl if needed.
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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.
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Spoon and spread the batter evenly over the nectarine slices.
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Bake until the center springs back with gently pressed, about 40 to 45 minutes.
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Cool cake in the pan on a wire rack for 5 minutes.
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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:
- Open-faced Zucchini Omelet with Red Bell Pepper and Feta by Granny’s Down Home Sassy Southern Cooking
- Chocolate French Toast with Fresh Strawberry Sauce by Daily Dish Recipes
Family Dinners:
- Polenta Lasagne by Blueberries and Blessings
- Spicy Korean Cheesesteak by Kimchi MOM
- Chorizo Mushroom Bites by La Cocina de Leslie
- Roasted Ratatouille Crêpes with Goat Cheese by Healthy.Delicious.
- Grilled Chicken and Veggie Pizza by Runner’s Tales
- Clay Pot Vegetable Stew by Hezzi-D’s Books and Cooks
- Grilled Reuben Pizza by Juanita’s Cocina
- Vegetarian Greek Stuffed Zucchini by The Messy Baker Blog
- Manchego, Fig and Bacon Flatbreads by The Girl in the Little Red Kitchen
- Kimchi Fried Rice by girlichef
- Gluten Free Mozzarella Pesto Pizza by No One Likes Crumbley Cookies
- Peppery Broccoli with Feta Cheese and Angel Hair Pasta by Hip Foodie Mom
- Chicken Artichoke Piccata by Sustainable Dad
- Reuben Tortilla Pinwheels by Home Cooking Memories
- Deli Style Turkey Reuben Pizza by In The Kitchen with KP
- Grilled Mahi Mahi with Garlic Caper Sauce by Family Foodie
Spectacular Sides and Salads:
- Curried Peas and Black Beans by Cindy’s Recipes and Writings
- Chopped Salad with Feta, Chickpeas, and Pita Croutons by Supper for a Steal
- A Summer Salad from Paris by Mama’s Blissful Bites
- Caprese Salad with Avocado by Ruffles & Truffles
Don’t Skip Desserts and Drinks:
- Three-Ingredient Pluot Crisp by Shockingly Delicious
- Stuffed Strawberry Dessert by Growing Up Gabel
- Vegan Chocolate Peanut-Butter No Bake Cookies by Killer Bunnies
- Warm Chocolate Cheesecake by That Skinny Chick Can Bake
- Turkish Pistachio and Apricot Bread by A Kitchen Hoor’s Adventures
- Sparkling Watermelon Lemonade by The Urban Mrs.
- Blueberry Crepes by Basic N Delicious
- Nectarine Upside-Down Cake by Magnolia Days
- Cannoli Strawberries by Foxes Love Lemons
- Gluten-Free Carrot Cupcakes by Ninja Baking
- Watermelon Basil Lemonade by Curious Cuisiniere
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
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.
The Ninja Baker says
Your cake looks lovely, Renee. Nice to know the switch to nectarines works perfectly…P.s. The food processor is a nifty way to go with mixing isn’t it?
Renee says
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.
Stacy says
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?!
Renee says
Thanks Stacy for such a kind compliment of my cake.
Pam @ Blueberries And Blessings says
Your cake is gorgeous, Renee! I wish I had a slice with my coffee this morning! I am getting so excited for the conference – I can’t wait to meet you!!
Renee says
I can’t wait to meet you too! It’s going to be a blast to see everyone face to face.
Amber @ Mamas Blissful Bites says
Your photo is beautiful! I think I need to make this for breakfast tomorrow 🙂
Lane @ Supper for a Steal says
I love making batters in the food processor, so easy to make and to clean!
Liz says
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!
Cindys Recipes and Writings says
I love the texture of upside-down cake and with nectarines its win win!
Heather @girlichef says
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.
Renee says
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.
Carla says
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 😉
Renee says
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.
Susan says
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.
Renee says
I can’t wait to meet you at the conference. What a great time it will be getting together with all of our online friends.
Karen Hartzell (@InTheKitchenKP) says
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.
Renee says
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.
Jen @JuanitasCocina says
I’m about to go out to my peach trees to make this! Gorgeous!
Renee says
You have no idea how envious I am of you having peach trees in your back yard.
Katie says
I’ve only ever tried an upside down cake with pineapple, so I’m definitely intrigued by this version!!!
Renee says
It’s so much better than pineapple to me. I can’t wait to make it with different fruit too.
Kesha says
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!
Renee says
Thank goodness for the Food Network. It has inspired so many people to start cooking.
Amy Kim (@kimchi_mom) says
This sounds so simple, perfect, and summery. Beautiful!
Alice @ Hip Foodie Mom says
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! 🙂
Renee says
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.
Lori @ Foxes Love Lemons says
This is SO beautiful, Renee! So glad you didn’t give up when the apricot bin was empty! I need to try this before the stone fruit heads out for another year 🙂
Debra Elliott says
Oh my… yummy in my tummy for sure. Love nectarines. Thanks for stopping by.
Shannon says
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!
Renee says
I think the simplicity of her recipes is one of the key things most people like about them. She really is a great inspiration.
Laura Dembowski says
I love food processor cakes too! It’s crazy how they come together perfectly. Nectarines were a great swap for apricots.
Renee says
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.
kathia says
Love it is different and look so good.
Camille says
We love pineapple upside down cake – and I love this take on it! I need to try it with peaches.
Meghan Finley says
She inspired me to stop being intimidated with recipes and give them a try.This looks really good
Renee says
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.
Maria W. says
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!!
Renee says
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.
Jennie @themessybakerblog says
What a great switch it was. This cake looks divine.
Shannon R says
I love upside down cakes. They feature the nectarines so well in this instance. I can’t wait to whip one up.
Diana @EatMoveShine says
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!
Renee says
Thanks Diana! Her philosophy of fresh, simple ingredients sure is a great one.
Helene D'souza says
Sara moulton is knew to me…
God I am craving your nectarine upside down cake right now!! stunning Renee
Renee says
Thanks Helene! I hope you do get to know Sara and her recipes. She is a true inspiration.
Anita at Hungry Couple says
I’m all for Sarah Moulton recipes and this cake looks absolutely divine!
Renee says
Thanks Anita. You should see all the pages I have flagged in her cookbook. So many great recipes.
Bill says
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.
Renee says
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.
Family Foodie says
I am so glad you used fresh fruit! This looks beautiful and I’m sure it is absolutely delicious!
Trish @infinebalance says
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 🙂
Renee says
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.
Nancy @ gottagetbaked says
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.
Renee says
Thanks Nancy. I won’t let an empty bin get in the way of me baking a yummy cake.
Carole says
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
Renee says
Thanks you Carole! I did go by and link up with your Food and Friday post. I appreciate the invite.
Carole says
Renee, so glad you stopped by and added this to the collection. I hope to see you again soon. Cheers
Meg says
Where’s the milk? How much?? I used buttermilk and a little more Han half a cup. Will see how it goes!
Renee says
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.