Best 10 Cherry Nectarine Upside Down Cake Recipes

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In the world of desserts, there are few as timeless and delightful as the cherry nectarine upside-down cake. This classic dish boasts a tender, moist cake studded with juicy cherries and nectarines, all enveloped in a luscious caramel sauce. Whether you're a baking enthusiast seeking to expand your repertoire or a novice cook looking to impress your friends and family, this article will guide you through the steps of creating the perfect cherry nectarine upside-down cake. From gathering the necessary ingredients to mastering the techniques of caramelizing sugar and baking the cake to perfection, we'll cover everything you need to know to create a dessert that will be the star of any occasion.

Let's cook with our recipes!

CHERRY UPSIDE-DOWN CAKE



Cherry Upside-Down Cake image

"As a home ec teacher, I used this recipe to demonstrate simple cake and sauce making. The kids loved it-just as my family always has." -Dorothy Erickson, Blue Eye, Missouri

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 15

1 can (14-1/2 ounces) pitted tart cherries
1/3 cup sugar
1 tablespoon butter
CAKE:
1/4 cup shortening
1/2 cup sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup fat-free milk
SAUCE:
3 tablespoons sugar
1 tablespoon cornstarch
5 to 8 drops food coloring, optional

Steps:

  • Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1 cup; set aside for sauce., In a small saucepan, combine the cherries, sugar and butter. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a 9-in. round baking pan coated with cooking spray., For cake, in a large bowl, cream shortening and sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Spread over cherry mixture., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate., For sauce, in a small saucepan, combine sugar and cornstarch. Gradually add reserved cherry juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Serve with warm cake.

Nutrition Facts : Calories 258 calories, Fat 8g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 151mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

EASY ONE-BOWL CHERRY UPSIDE-DOWN CAKE



Easy One-Bowl Cherry Upside-Down Cake image

Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels. But you do need a cake pan with high sides; otherwise, it'll overflow.

Provided by Claire Saffitz

Categories     Bon Appétit     Dessert     Cake     Bake     Cherry     Sour Cream

Yield 10 servings

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter
1 lemon
2 (10-ounce) bags frozen sweet cherries or blueberries (no need to thaw)
2 tablespoons plus 1 cup sugar; plus more for serving
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
3 large eggs, room temperature
2 cups sour cream or whole plain yogurt, room temperature, divided
Special Equipment
1 (9-inch) round cake pan with sides that measure at least 1 1/2-inches high

Steps:

  • Arrange a rack in center of oven; preheat to 425°F. Take this time to assemble all your ingredients and do your prep. Melt 1/2 cup (1 stick) butter in small bowl in a microwave or in a small saucepan over medium heat and let cool. Finely grate zest of whole lemon, then squeeze 2 Tbsp. juice; set aside.
  • Brush 1 Tbsp. melted butter around bottom and sides of cake pan (if you don't have a pastry brush, use your fingertips). Line bottom of pan with a circle of parchment paper, smoothing to eliminate air bubbles between parchment and pan. Making a parchment circle is easy: just place your pan on a piece of parchment, trace the circumference with a pencil, then cut it out.
  • Toss cherries, 2 Tbsp. sugar, 2 Tbsp. lemon juice, and 2 Tbsp. melted butter in cake pan (fruit will clump up when it hits the melted butter, which is fine). It'll all melt together as it bakes.
  • Bake cherries, gently shaking pan once halfway through, until fruit juices are thick and bubbling around sides of pan, 40-50 minutes. Let cool. Reduce oven temperature to 350°F.
  • Whisk 2 cups flour, 2 tsp. baking powder, 1/2 tsp. salt, 1/4 tsp. baking soda, and 1 cup sugar in a large bowl.
  • Make a well in the center of dry ingredients. Beat 3 eggs to blend and pour into center of well along with 1 cup sour cream, 2 tsp. lemon zest, and remaining 5 Tbsp. melted butter (it's okay if butter has re-solidified; go ahead and scrape it in there).
  • Starting in the center, whisk to blend egg mixture, then make larger circles outward to incorporate dry ingredients. Whisk several more times until batter is smooth.
  • Carefully dollop large spoonfuls of batter over fruit (it's okay if pan is still warm and some fruit juices pool around batter); gently smooth surface.
  • Bake cake until top is golden brown and a tester or toothpick inserted into the center comes out clean, 45-55 minutes.
  • Let cake cool in pan 10 minutes, then use a paring knife to loosen cake from edge of pan.
  • Place a wire rack over pan, then swiftly invert rack and pan; cake should release from pan on its own. Lift cake pan off cake, peel off parchment, and marvel at your creation. If some of the cherries cling to the parchment, tuck them back into place. Let cake cool completely.
  • Whisk remaining 1 cup sour cream with 1-2 Tbsp. sugar in a large bowl. Dollop on each slice before serving.

NECTARINE UPSIDE-DOWN CAKE



Nectarine Upside-Down Cake image

A buttery brown sugar glaze and the simple white cake below make this upside-down cake irresistible.

Provided by Laka kuharica - Easy Cook

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 1h15m

Yield 10

Number Of Ingredients 10

3 tablespoons butter, at room temperature
¼ cup brown sugar (such as muscovado)
4 fresh nectarines, sliced into bite-size pieces
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
11 tablespoons unsalted butter, at room temperature
½ cup white sugar
2 large eggs
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 340 degrees F (170 degrees C). Place butter in a 9-inch round cake pan and melt in the oven as it preheats.
  • Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange nectarine pieces on the brown sugar layer.
  • Gently whisk flour, baking powder, and salt together in a bowl. Beat unsalted butter and white sugar together in a separate bowl until creamy and smooth; add eggs, 1 at a time, beating well after each addition. Beat vanilla extract into the creamed butter mixture. Add flour mixture to creamed butter mixture; beat on low speed just until batter is combined, about 1 minute. Spread batter over nectarine layer.
  • Increase oven temperature to 350 degrees F (180 degrees C).
  • Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in pan on a wire rack for 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.

Nutrition Facts : Calories 327 calories, Carbohydrate 38.7 g, Cholesterol 79.9 mg, Fat 17.5 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 10.6 g, Sodium 265 mg, Sugar 18.1 g

CHERRY NECTARINE UPSIDE-DOWN CAKE



Cherry Nectarine Upside-Down Cake image

Here in sunny southern California, we have many types of fruit growling in our yard, which makes this spectacular-looking dessert all the more fun.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 15

5 tablespoons butter, softened, divided
1/4 cup packed brown sugar
1 cup pitted sweet cherries
2 cups thinly sliced peeled fresh nectarines
1 teaspoon lemon juice
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2/3 cup buttermilk
2 tablespoons almonds, toasted and ground

Steps:

  • Melt 1 tablespoon butter; pour into a 9-in. round baking pan; sprinkle with brown sugar. Place a few cherries in center and arrange remaining cherries around edge of pan. Toss nectarines with lemon juice. Arrange nectarines in a circular pattern over sugar, overlapping slices; set aside. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in almonds. Spoon over fruit. , Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve warm.

Nutrition Facts : Calories 291 calories, Fat 9g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 273mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.

CHERRY-NECTARINE UPSIDE-DOWN CAKE



Cherry-Nectarine Upside-Down Cake image

Make and share this Cherry-Nectarine Upside-Down Cake recipe from Food.com.

Provided by Audrey M

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

1 tablespoon stick margarine or 1 tablespoon butter, melted
1/4 cup firmly packed brown sugar
1 cup pitted sweet cherries
2 cups thinly sliced nectarines
1 teaspoon lemon juice
1 cup all-purpose flour, plus
2 tablespoons all-purpose flour
2 tablespoons sliced almonds, toasted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2/3 cup granulated sugar
1/4 cup stick margarine or 1/4 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
2/3 cup low-fat buttermilk

Steps:

  • Preheat oven to 350 degrees.
  • Coat bottom of a 9 inch round cake pan with melted margarine.
  • Sprinkle brown sugar over margarine.
  • Place 1 cherry in center of pan; arrange remaining cherries around edge of pan.
  • Combine nectarines and lemon juice; toss well.
  • Arrange nectarine slices spokelike, working from center cherry to edge of cherries.
  • Place flour, almonds, baking powder, baking soda, and salt in a food processor; process until almonds are ground.
  • Set aside.
  • Beat 2/3 cup granulated sugar and 1/4 cup margarine at medium speed of a mixer until well blended.
  • Add extracts and egg; beat well.
  • Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition.
  • Slowly pour batter over fruit.
  • Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.
  • Let cool in pan 5 minutes on a wire rack.
  • Loosen cake from sides of pan using a narrow metal spatula.
  • Place a large plate upside down on top of cake an, and invert cake onto plate.
  • Cut into wedges, and serve warm.

Nutrition Facts : Calories 272.5, Fat 8.9, SaturatedFat 1.6, Cholesterol 27.2, Sodium 276.8, Carbohydrate 44.9, Fiber 1.6, Sugar 29.6, Protein 4.2

CHOCOLATE CHERRY UPSIDE DOWN CAKE



Chocolate Cherry Upside Down Cake image

This is an old favorite from my recipe box that I have had for 25 years that 's non-dairy and egg free!

Provided by Janice

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Yield 24

Number Of Ingredients 10

1 (21 ounce) can cherry pie filling
2 ¼ cups all-purpose flour
1 ½ cups white sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
¾ teaspoon salt
1 ½ cups water
½ cup vegetable oil
¼ cup distilled white vinegar
½ teaspoon vanilla extract

Steps:

  • Spread pie filling evenly in the bottom of a greased 9x13 inch pan.
  • In a large bowl stir together flour, sugar, cocoa, baking soda, and salt.
  • In another bowl combine water, oil, vinegar, and vanilla. Add these liquid ingredients to the flour mixture all at once. Stir until just moistened. Pour the batter evenly over the cherry pie filling.
  • Bake in a preheated 350 degrees F ( 175 degrees C) oven for 30 to 35 minutes.
  • Let cake cool for 10 minutes in pan then invert cake onto a serving dish and continue to cool.

Nutrition Facts : Calories 166.5 calories, Carbohydrate 29.9 g, Fat 5.1 g, Fiber 1.4 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 156.6 mg, Sugar 12.6 g

NECTARINE UPSIDE DOWN CAKE



Nectarine Upside Down Cake image

My husband only likes very firm, hard nectarines. When we end up with too many softer ones (the way most people like them), I make this recipe. It's great warm or at room temperature for brunch or dessert.

Provided by akcooker

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons butter or 2 tablespoons margarine
1/4 cup brown sugar, firmly packed
2 -3 nectarines, peeled and sliced (no need to peel if nectarines are very soft)
1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
1/2 cup egg substitute or 2 large eggs
1/2 cup skim milk
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees. Melt 2 tablespoons butter over medium heat. Add brown sugar and cook, stirring constantly, 2 minutes. Transfer to 9" round cake pan and spread evenly. Arrange nectarine slices over top in concentric circles in pan. If using large nectarines, you will only need 2 nectarines and will make two overlapping circles. If using smaller nectarines, you may need 3 nectarines and have more circles.
  • Beat butter until creamy. Add sugar and continue beating until light and fluffy. Add egg substitute or eggs and beat until blended. If using egg substitute, the mixture may look slightly curdled. Stir in milk and vanilla, blending well. Stir together dry ingredients; add to batter and mix on low speed just until blended. Batter is not very thick.
  • Spread batter evenly over nectarines. Bake cake until wooden pick tests clean, about 30-35 minutes. Let cool on wire rack 10 minutes, then invert onto serving platter. Cut into wedges to serve.
  • This is great, warm, for brunch. For dessert, I sometimes add slightly sweetened whipped cream.

Nutrition Facts : Calories 352.1, Fat 14.7, SaturatedFat 9.2, Cholesterol 38.4, Sodium 358.9, Carbohydrate 51.8, Fiber 1.1, Sugar 34.9, Protein 4.7

SWEET CHERRY UPSIDE-DOWN CAKE



Sweet Cherry Upside-Down Cake image

There's a little black pepper in this cake, which provides just enough heat to enhance the sweetness of the cherries. If you're worried about the pepper, cut back on the amount called for, but if you're excited about it, you may want to double it. This is a sweet, rustic and rich upside-down cake that's sturdy enough to hold up to its juicy fruit topping. Once the finished cake gets inverted onto a platter, the extra cherry juice soaks back into the cake as it cools, which means it gets better as it sits. Serve the cake with lemon whipped cream made by beating cold heavy cream with the leftover lemon juice and some sugar until stiff. It's helpful for covering up any imperfections in the cake, too!

Provided by Jerrelle Guy

Categories     snack, cakes, one pot, dessert

Time 45m

Number Of Ingredients 16

Yields One 9-inch cake
1 pound/450 grams sweet cherries, halved and pitted (about 2 1/2 cups)
1/4 packed cup/55 grams light brown sugar
2 teaspoons lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon coarse ground black or white pepper, plus more if you like
8 tablespoons/115 grams unsalted butter (1 stick), melted and cooled to room temperature
2 large eggs, whites and yolks separated
3/4 cup/150 grams granulated sugar
1/2 cup/120 milliliters sour cream
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 3/4 cups/225 grams all-purpose flour
1 cup/240 milliliters cold heavy whipping cream
1 tablespoon lemon juice
1 tablespoon granulated sugar

Steps:

  • Heat the oven to 375 degrees. In a 9-inch cake pan (or cast-iron skillet), add the cherries, brown sugar, lemon juice, 1/4 teaspoon salt, the pepper, and 2 tablespoons melted butter; toss gently to combine. Place in the oven for up to 10 minutes to begin softening the cherries while you make the cake batter.
  • In a large bowl, whisk the egg yolks, granulated sugar, sour cream, vanilla and baking soda with the remaining 6 tablespoons melted butter and 1/2 teaspoon salt until smooth. Sprinkle the flour over top then fold it in until evenly combined and a thick batter is formed.
  • In the bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl with a handheld electric beater, beat the egg whites on medium-high speed for about 2 minutes or until stiff. Add 1/3 of the beaten egg whites to the cake batter and gently fold, then add the remaining egg whites and fold until fully incorporated, trying to keep as much air as possible in the whites.
  • Remove the hot pan from the oven, shake it gently to toss the fruit a final time, then dollop the cake batter over the top, and gently spread it evenly to the edges. (It's OK if some fruit juice or cherries pool over the edges of the batter.)
  • Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven, run a butter knife around the edges, and then allow it to rest for 10 minutes in the pan before inverting it onto a lipped platter to catch any juices.
  • Once the cake has cooled, make the lemon whipped cream, if desired: In the cleaned bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl using a handheld beater, add the heavy cream, lemon juice and granulated sugar, and beat on medium speed for 30 seconds to thicken and combine, then turn the speed to high and beat until desired stiffness.
  • Serve the cake at room temperature, with lemon whipped cream, if using.

NECTARINE UPSIDE-DOWN CAKE



Nectarine Upside-Down Cake image

This simple cake is terrific on its own, but feel free to up the ante with lightly sweetened whipped cream or vanilla-bean ice cream. Try other frozen stone fruit like peaches or plums in place of the nectarines.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h45m

Number Of Ingredients 11

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup dark-brown sugar
4 cups frozen nectarines, thawed and cut into bite-size pieces
1 1/2 cups all-purpose flour, (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup plain Greek yogurt

Steps:

  • Preheat oven to 325 degrees. Place 4 tablespoons butter in a 9-inch round cake pan (2 inches deep) and melt in oven. Remove pan from oven and sprinkle brown sugar evenly over butter.
  • With two double-thick layers of paper towels, press as much liquid as possible out of nectarines. Arrange fruit in an even layer in pan.
  • In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine.
  • With a spatula, spread batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, 1 hour 10 minutes. Let cake cool in pan on a wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.

CHERRY UPSIDE-DOWN CAKE



Cherry Upside-Down Cake image

Categories     Cake     Dairy     Fruit     Dessert     Bake     Cherry     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 Servings

Number Of Ingredients 16

Topping
1/4 cup (1/2 stick) unsalted butter
3/4 cup (packed) golden brown sugar
14 ounces cherries, halved, pitted
Cake
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, separated
1 1/2 teaspoons vanilla extract
1/2 cup whole milk
1/4 teaspoon cream of tartar
1 cup chilled whipping cream
1 1/2 tablespoons powdered sugar

Steps:

  • For topping:
  • Preheat oven to 350°F. Butter sides of 9-inch-diameter cake pan with 2-inch-high sides. Melt 1/4 cup butter in same pan set over low heat. Add brown sugar; whisk until well blended, about 2 minutes. Remove from heat. Spread mixture over bottom of pan. Arrange cherries, cut side down, in single layer in bottom of pan and press lightly to adhere. Set aside.
  • For cake:
  • Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat 1 cup sugar and butter in large bowl until creamy. Mix in egg yolks 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Mix in dry ingredients alternately with milk.
  • Using electric mixer fitted with clean dry beaters, beat egg whites and cream of tartar in another large bowl until stiff but not dry. Stir 1/4 of whites into cake batter to lighten. Using rubber spatula, gently fold remaining whites into batter. Spoon batter atop cherries in pan. Bake cake until deep golden on top and tester inserted into center comes out clean, about 55 minutes. Cool cake in pan on rack 15 minutes.
  • Whip cream, powdered sugar and 1/2 teaspoon vanilla in bowl to soft peaks.
  • Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 5 minutes. Remove pan. Serve cake warm or at room temperature with whipped cream. (Cake and whipped cream can be made 6 hours ahead. Cover cake and let stand at room temperature. Cover and chill whipped cream.)

Tips:

  • Choose ripe, firm cherries and nectarines. This will ensure that they hold their shape and flavor in the cake.
  • Use a heavy-bottomed skillet to make the caramel. This will help prevent the caramel from burning.
  • Be careful not to overcook the caramel. It should be a deep amber color, but not black.
  • Arrange the cherries and nectarines in a single layer in the skillet. This will help them cook evenly.
  • Pour the cake batter over the fruit and bake the cake according to the recipe instructions.
  • Let the cake cool completely before inverting it onto a serving plate. This will help prevent the cake from breaking.
  • Serve the cake with whipped cream, ice cream, or your favorite topping.

Conclusion:

Cherry nectarine upside-down cake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet cherries, juicy nectarines, and a moist, flavorful cake is sure to please everyone. So next time you're looking for a special treat, give this cake a try.

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