Peach & Nectarine Upside-Down Cake — A Summer Twist on My Apple Cake

I had a little too many peaches and nectarines waiting to be used, so I decided to turn them into cake! 

This peach and nectarine upside-down cake is inspired by my apple reversed cake, but it’s similar rather than the same. The idea is the same: beautiful caramelised fruit baked underneath a soft, buttery cake and then flipped over to reveal the fruit on top, but the peaches and nectarines give this version a completely different character...

My apple reversed cake is one I particularly love for autumn and winter, with those cosy, warming flavours that make you want to curl up with a cup of tea. This peach and nectarine version feels like its sunnier cousin: juicy, fragrant and perfect for making the most of summer fruit.

It’s also a wonderfully simple way to use up fruit when you suddenly realise you have far too many peaches and nectarines!

🍑 Ingredients

For the fruit topping

• 4 ripe nectarines and/or peaches
• 2 tbsp brown sugar
• 1 tbsp butter
• ½–1 teaspoon of cinnamon

For the cake

• 100 g butter, softened
• 120 g sugar
• 2 eggs
• 160 g plain flour
• 1½ tsp baking powder
• 1 tsp vanilla extract
• 60 ml milk (I used 60ml of leftover crème fraîche and 20ml of milk)
• A pinch of salt

Instructions

1. Prepare the oven and caramelised fruit base.
   Preheat the oven to 180°C fan. Place the butter and brown sugar directly into a 20–22 cm round cake tin and put the tin in the oven while it heats up. Leave it for a few minutes, until the butter has melted and the sugar has started to soften and combine.
2. Add the fruit.
   Carefully remove the tin from the oven. Arrange the sliced peaches and nectarines over the melted butter and sugar, then sprinkle with cinnamon, depending on how much you like.
3. Make the cake batter.
   Beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
4. Add the dry ingredients.
   In a separate bowl, combine the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until everything is combined.
5. Add the cake batter.
   Gently spoon the batter over the peaches and nectarines, spreading it evenly so the fruit is completely covered.
6. Bake.
   Place the cake in the oven and bake for 30–35 minutes, or until golden and a skewer inserted into the centre comes out clean.
7. Turn it out.
   Let the cake cool in the tin for about 10 minutes. Run a knife gently around the edge, place a serving plate over the tin and carefully turn the cake upside down.
8. Serve.
   Serve warm or at room temperature, ideally with a little crème fraîche, whipped cream or vanilla ice cream.

A little tip

If your peaches and nectarines are particularly juicy, sprinkle a teaspoon of flour over the fruit before adding the cake batter. This can help absorb some of the extra moisture and keep the cake from becoming too soggy.

And if you’re looking for a cosy bake later in the year, have a look at my apple reversed cake, the perfect autumn-winter version of this fruity upside-down idea. 🍎