This nectarine upside down cake is buttery, bright, and built around that glossy brown sugar fruit layer that turns into its own sauce as it bakes. The nectarines caramelize in melted butter and brown sugar while the cake stays soft and plush from sour cream and whole milk, with orange zest and vanilla running through the crumb. It’s simple but dramatic in the best way - you flip it once, the fruit ends up on top like a stained glass layer, and suddenly it looks like you planned a whole moment.

What is the history of pineapple upside down cake?

Pineapple upside down cake became popular in the US in the early 1900s inspired by the older tradition of skillet cakes - fruit and sugar baked in the bottom of a pan, then flipped to reveal glossy caramelized top. It really took off once canned pineapple became widely available, especially in the 1920s when it was marketed as a modern pantry staple and bakers loved how perfectly the rings could be arranged. The end result felt both practical and dramatic: a simple cake batter, a syrupy fruit topping, and one clean flip that turned an everyday dessert into something worthy of company.

Are nectarines actually healthy?

Nectarines are actually a solid ‘sweet but still nutritious’ fruit. They’re mostly water (so they are hydrating), fairly low on calories, they give you vitamin C for immune and skin support, and potassium for heart and muscle function. They also have fiber, which helps digestion and keeps sugar hit gentler, and they contain antioxidants like beta-carotene and other polyphenols that support overall cellular health. The only real downside is that they’re easy to eat a lot of because they’re so sweet and juicy - but as far as fruit goes nectarines are a genuinely good choice.

How to make orange nectarine upside down cake?

Start by preheating oven to 350f. Pour 5tbsp melted butter on a 10” springform cake pan and evenly spread 3/4 cup of brown sugar on top. Assemble the sliced nectarines as an even layer and set aside. In a small bowl whisk together 1 1/2 cups flour, 1 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt. Set aside. In a mixer using a paddle attachment on high speed cream together 115g butter with 3/4 cup sugar until light and fluffy, about 10 minutes. Turn down to medium speed and mix in 2 eggs one at a time, then 1/3 cup whole milk, juice and zest from one orange, 1/4 cup sour cream, vanilla bean, and 1 tsp dried orange peel. Then gradually mix in the dry ingredients until the batter is uniform, make sure to not over mix. Pour the batter in the springform pan and smooth out the top. Bake for 30 minutes, then loosely cover with foil and bake another 15 minutes or until toothpick comes out clean. Cool the cake on a wire rack for 20-25 minutes, then run the edges with a butter knife and flip the cake on a cake dish in one smooth movement. Tap the bottom of the cake pan and open the springform. Let the cake cool another 30 minutes before serving.

Tips

Properly creaming butter and sugar together is the key for light and fluffy texture. This step is not about mixing the ingredients together, it’s about aerating the butter - the sharp sugar crystals puncture the butter which traps in air that is needed for leavening. The butter usually starts to lighten after only a few minutes of beating but it takes around 10 minutes to turn it into the almost white fluff that you want!
Arrange the nectarines with the thought that the bottom will be the top.
Pressing the nectarines firmly at the bottom after arranging them helps to keep them in place when the batter is poured over them.
Run the edges with a butter knife and then flip in one smooth movement to avoid breaking the cake. Tap on the bottom of the cake pan to make sure nothing got stuck before pulling it off.