A simple upside-down white nectarine cake recipe that is so easy to make. It is made with a sweet brown sugar crumble topping and lots of buttery nectarines on top.
In a medium-sized bowl, mix the flour, baking soda, granulated sugar, and salt.
Divide the butter in half. In a small microwaveable bowl, melt half of the butter for 25 seconds in the microwave. Save the other half of the butter for later.
In a different bowl, beat the eggs. Then mix the eggs, buttermilk, and melted butter with a whisk until thoroughly blended.
Add the buttermilk mixture to the flour mixture until it is blended together well.
Melt the remaining butter we saved earlier in the microwave for 25 seconds.
Pour the melted butter into the 9-inch cake pan tilting the cake pan until the butter has coated the bottom and sides of the pan.
Sprinkle the brown sugar in the cake pan evenly over the top of the melted butter. Set aside for now.
Wash the nectarines, then cut them into 1/2 inch to 3/4 inch thick wedges. Doesn't have to be precise but close to it so they can all bake evenly.
Arrange the nectarines in a single layer evenly in the cake pan on top of the melted butter and brown sugar. Do not pile them on top of each other.
Pour the cake batter evenly into the cake pan over the top of the nectarines.
Put the cake into the oven and bake at 350 degrees Fahrenheit for 40 minutes until the top of the cake is a light golden brown. A toothpick inserted into the middle of the cake should come out clean.
Let the cake cool for about 1 minute, then run a knife around the edges of the cake pan. After that, flip the cake pan over onto a round cake stand, round serving tray, or round plate.
Notes
When buying nectarines, select ones that are on the softer side, but not mushy. If the nectarine feels hard, you can let them sit on the countertop for a day or two to ripen up.
Keyword cake, nectarine, nectarine cake, nectarine upside down cake, upside down cake, white nectarines