Nectarine Upside-Down Cake

Prep Time

20 minutes

Cook Time

40–50 minutes

Cool & Flip Time

15 minutes

Total Time

About 1 hour 15 minutes

Yield

1 cake (25 cm)

Calories

~365 kcal per slice (based on 8 slices)

🍑 Ingredients

Peach Layer & Caramel

• 100 g brown sugar
• 30 g water
• 45 g unsalted butter
• 2 fresh nectarines

Dry Ingredients

• 1 tsp (4 g) baking powder
• 188 g all-purpose flour
• ¼ tsp (1 g) baking soda
• ¼ tsp (1 g) salt

Wet Ingredients

• 2 large eggs (≈100 g without shells)
• 80 g granulated sugar
• 120 ml neutral vegetable oil (≈100 g vegetable oil, or 105 g light olive oil, or 110 g melted coconut oil)
• 95 g vanilla yogurt (room temperature)
• 75 g milk (room temperature)
• 1 tsp (5 ml) vanilla extract
• 1 tbsp (15 ml / 14 g) lemon juice
• 1 tsp lemon zest (≈2 g)

👩‍🍳 Instructions

1. Prepare Nectarines & Caramel Preheat oven to 350°F (175°C). Line the bottom of a 25 cm round cake pan with parchment paper. (Do not use a springform pan.) Arrange nectarine slices in a decorative pattern at the bottom of the pan. In a small saucepan, combine brown sugar and water over medium heat. Stir until dissolved and bubbling. Add butter and cook for 2–3 minutes until smooth and slightly thickened. Immediately pour the hot caramel over the nectarines to cover them evenly.

2. Mix Dry Ingredients In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Beat Eggs with Sugar In a large mixing bowl, beat eggs and sugar with an electric mixer for 3–4 minutes until pale, creamy, and slightly fluffy.

4. Add Wet Ingredients Gradually stream in the oil while mixing lightly. Mix in Greek yogurt, milk, vanilla, lemon juice, and lemon zest until smooth.

5. Combine Dry Ingredients Fold in the flour mixture in two additions using a spatula. Mix just until no streaks of flour remain. Do not overmix.

6. Bake Pour the batter evenly over the nectarines and caramel. Smooth the surface.

Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & Flip Let the cake cool in the pan for 10–15 minutes. Place a serving plate over the pan and invert quickly so the nectarines and caramel are on top.

Peel off the parchment paper carefully~

8. Finish & Serve

Pro Tips for Best Results

1. 01

   Use oil instead of butter: for a softer, moister cake that stays fresh longer.

2. 02

   Avoid springform pans (caramel leaks easily); use a solid, one-piece cake pan.

3. 03

   Flip while slightly warm (10–15 minutes after baking) for the easiest release.

4. 04

   Weigh your ingredients: Grams are the most accurate way to bake. Using a kitchen scale ensures consistent results and easier cleanup. While cup measurements can be provided, this recipe was tested in grams for precision.

5. 05

   Be careful when mixing the cake batter: Over-mixing develops too much gluten, making the cake dense. Mix dry ingredients in gently, just until the last streak of flour disappears.

6. 06

   Use room temperature ingredients: This helps the batter come together smoothly. Remove ingredients from the fridge about an hour before baking.

7. 07

   Keep a close eye on the cake while it bakes: Cakes can go from under-baked to over-baked quickly. Start checking a few minutes before the suggested baking time.

Why These Ingredients Matter?

• Unsalted butter: Creates a silky caramel and adds rich, buttery flavor.
• Greek yogurt + milk: Bring moisture and softness for a tender, fluffy crumb.