Nectarine and almond upside-down cake

This sweet and fruity nectarine and almond upside-down cake is the perfect treat for afternoon tea.

  • 25 mins preparation
  • 50 mins cooking
  • Serves 9
  • Print


Nectarine and almond upside-down cake
  • 50 gram butter, chopped
  • 1/2 cup (110g) firmly packed brown sugar
  • 3 large nectarines (650g), cut into 8 wedges each
  • 125 gram butter, extra, softened
  • 1 teaspoon vanilla extract
  • 1 1/4 cup (275g) caster (superfine) sugar
  • 3 eggs
  • 3/4 cup (110g) self-raising flour
  • 3/4 cup (110g) plain (all-purpose) flour
  • 3/4 cup (180ml) milk
  • 1 cup (120g) ground almonds
  • 1/3 cup flaked almonds, toasted


Nectarine and almond upside-down cake
  • 1
    Preheat oven to 180°C. Grease a 19cm square cake pan; line base and sides with baking paper.
  • 2
    Combine chopped butter and brown sugar in a small saucepan, stir over low heat until smooth; pour into base of cake pan. Place nectarine wedges, cut-side down, over caramel mixture.
  • 3
    Beat softened butter, extract and caster sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flours, and milk, in two batches. Stir in ground almonds.
  • 4
    Spread mixture into pan; bake about 50 minutes. Stand cake in pan 15 minutes before turning onto a wire rack to cool. Serve sprinkled with flaked almonds; drizzle with any juices left in pan.

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