Summer baking isn’t summer baking until you bake with lovely fresh fruits. However I am always debating between eating fruits fresh or using them to bake lol. I just love eating fruits too much! BUT when I set my eyes on this recipe, I know I had to “sacrifice” eating my yummy sweet nectarines fresh. I also had to make this because I always wanted to make an upside-down some sort of thing AND I wanted to use my bundt pan which have been very much ignored in my bakewares.It was definitely a good sacrifice.

Nectarines infused with caramel flavour gives me another reason to love them. This cake is super moist on top because of the caramel topping, almost reminds me of the texture of pudding chomeur (drools). The hardest part of this recipe is making the caramel (I burned it in my first attempt). The rest is just easy peasy. Enjoy!


Upside-down nectarine cake (Recipe from Mansurovs Photography)


For the “top” caramel layer:
3/4 cup sugar
1/4 cup water
1/4 cup of unsalted butter, melted
5-6 yellow nectarines
1 tablespoon of lemon juice

For the “bottom” cake layer:
2/3 cup sugar
4 eggs
1 tsp vanilla extract
1 cup flour
1 tsp baking powder
pinch of salt
1/4 cup of unsalted butter, melted


  1. Slice nectarines into half slices, add lemon juice and toss once or twice.
  2. In a saucepan combine water with sugar, bring to boil (high heat), stirring until sugar dissolves. Leave the mixture to simmer (medium heat) without stirring or disturbing for about 5-8 minutes or until syrup turns amber colour.
  3. Remove pot from heat and add melted butter (careful: it bubbles up!). Stir once or twice (do not stir constantly or it will harden up) and transfer into buttered bundt  pan. Very quickly put the nectarine slices on top. Set aside until dough is ready.
  4. Preheat oven to 350 degrees F. Whip eggs with sugar and vanilla until the batter is thick (high speed for 8-10 minutes).
  5. Sift flour with baking powder, salt and add to the egg mixture and slowly mix together.
  6. Add a few spoonful of the dough into the melted butter bowl and mix thoroughly until smooth. Do not add butter directly to the dough because its too heavy for the airy dough. Then add the butter+dough mixture into the rest of the dough and carefully combine them together.
  7. Pour the dough on top of the nectarines. Bake for 30-35 minutes or until golden (do toothpick check!).
  8. Once cooled, turn it upside down on a plate and serve!


Leave a Reply