Upside down cakes are so fun and easy to make! My strawberry and nectarine upside down cake is so light, fluffy, fruity and delicious! It’s made with a moist sour cream cake batter poured over a base of brown sugar, sliced nectarines and fresh strawberries. This nectarine cake is perfect for summertime with fresh fruit! Enjoy this fruit cake with a cup of coffee in the morning, or as a light dessert after dinner!
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Making an Upside Down Cake
A typical cake starts with the batter but for this upside down cake recipe, you’ll need to start with the topping! Before adding the fruit, make sure to line the bottom of your baking pan with parchment paper! For the stunning topping, I layered sliced, fresh nectarines and strawberries into the bottom of the cake pan. You can also use sliced peaches for this recipe! The fruit is arranged in a circular pattern along with a mix of brown sugar, spices and slivered almonds. I love adding the almonds because they add a nice little crunch and I love the nutty flavor.
Sour Cream Cake Recipe
Next, the beautiful fruit arrangement gets covered up with the cake batter! The delicate cake is made with sour cream, which makes this cake so moist and tender.
- First, whisk the eggs, sugar and vanilla until the mixture is light and fluffy.
- Next, gently fold in the sour cream, then sift in the dry ingredients. You’ll love how easy this cake is to make! Just pour the prepared batter over the arranged fruit and bake the cake in the preheated oven.
- Once the strawberry nectarine cake is done baking, let it cool slightly, then invert it onto a cake stand and remove the parchment paper. I love how the sugars caramelize over the fruit, creating an incredible glaze!
- Enjoy the cake just as it is, or add some whipped cream or ice cream on the side! This recipe for upside down cake can be made with any type of fruit, year-round! Try this cake with the traditional combination of pineapple and maraschino cherries; plums; or even apples!
Enjoyed this easy nectarine cake? Check out some of my other recipes you’re sure to enjoy!
- Pineapple Upside Down Cake – a classic recipe, with pineapple slices and maraschino cherries!
- Honey Fig Cake – this easy honey cake is sweetened with fig preserves and topped with fresh figs and honey!
- Honey Cherry Cake – another easy and delicious cake with fresh cherries and kirsch cherry whipped cream!
- Blueberry Crumble Cake – delicate blueberry coffee cake topped with a delicious crumble!
- Blueberry Peach Ricotta Cake – super easy and moist ricotta cake dotted with blueberries and topped with peaches!
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Strawberry Nectarine Upside Down Cake (video)
- 4 large eggs
- 1/3 cup white granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons butter, melted
- 1/4 cup brown sugar
- 1/2 teaspoon each: ground cinnamon, ground nutmeg
- 1 tablespoon cornstarch
- 2 to 3 tablespoons slivered almonds
- 2 small nectarines, sliced
- 4 to 5 large strawberries, diced
- Preheat oven to 350F. Line an 8-inch cake pan with parchment paper; this is very important! Use a pastry brush and spread butter over the parchment paper.
- In a small bowl, combine the brown sugar, cinnamon, nutmeg and cornstarch; set aside. Arrange sliced fruit on the bottom of the pan, over-lapping the fruit slightly and in the center. Sprinkle with prepared sugar mixture and slivered almonds; set aside.
- Place eggs, white granulated sugar and vanilla extract into mixer bowl. Whisk on high speed until eggs are thick, pale and fluffy. Gently fold in the sour cream. Combine the flour and baking powder and sift into the batter in small batches, folding it in gently after each addition. Fold in diced strawberries.
- Pour batter over prepared fruit in pan. Bake in preheated oven until top is golden brown, about 25 minutes. Remove cake from oven when done and let stand for about 30 minutes.
- Run a knife along the edge of the edge of the pan to release the cake. Turn cake over onto cake platter and tap the pan a few times. Lift off the pan and peel away the parchment paper. Serve upside down cake warm; store in refrigerator when not serving. Reheat in microwave or in warm oven.
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