This Nectarine-Plum Upside-Down Cake combines honey-sweet nectarines and juicy plums in a simple yet stunning dessert that’s as delicious as it is eye-catching. A caramelized brown sugar base enhances the natural sweetness of the fruit, while a tender vanilla cake with a touch of lemon zest adds balance and brightness. Baked in a cast-iron skillet and inverted for a beautiful presentation, this cake is perfect for summer gatherings or any occasion that calls for a rustic, seasonal showstopper. Serve warm or at room temperature for a dessert that’s both comforting and elegant.
Nectarine-Plum Upside-Down Cake
Makes 1 (10-inch) cake
Ingredients
- ½ cup firmly packed light brown sugar
- ½ cup plus 2 tablespoons unsalted butter, softened and divided
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 fresh black plums, thinly sliced
- 2 fresh nectarines, thinly sliced
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup whole milk, room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°.
- In a 10-inch cast-iron skillet, combine brown sugar, 2 tablespoons butter, and lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook for 1 minute. Remove from heat. Starting in center, arrange plum and nectarine slices in skillet.
- In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar and remaining ½ cup butter at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, stir together flour, baking powder, lemon zest, and salt. In a small bowl, combine milk and vanilla. With mixer on low speed, gradually add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Gently spoon batter over fruit in skillet, spreading to edges.
- Bake until golden brown and center springs back when gently touched, 30 to 35 minutes. Let cool in skillet for 5 minutes. Carefully invert onto a serving plate. Let cool completely before serving.
