Originally posted August 03, 2012

Nectarine Cherry Apple Upside-Down Cake

Nectarine Cherry Apple Upside-Down Cake by alchemisty

it's summer, and a bunch of fruit you bought ripens all at once. here's what you do.


  • For topping
  • 3 tablespoons unsalted butter
  • 1/2 cup packed light brown sugar
  • 1 lb fruit: I used 1 granny smith apple, 1 nectarine and 10 large cherries. Peel the apple. Cut everything into small pieces of thin wedges.
  • For cake
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 5 tablespoons cold unsalted butter, cut into pieces
  • 1/2 cup milk
10-inch round


Preheat oven to 425°F.

Make topping:
Heat butter in saucepan. Stir in brown sugar and remove from heat. Pour mixture into a 10-inch round pan (9 inches would be fine too) and spread evenly. Arrange the fruit on top of that, overlapping.

Make cake:
Blend flour, sugar, baking powder and soda, salt, and cinnamon in a food processor. Add butter and pulse until mixture resembles coarse meal. Add milk and pulse until mixed.

Drop batter on top of fruit and gently spread, leaving a 1-inch border around edge of skillet. (Cake needs room to expand.)

Bake cake in middle of oven until golden brown and firm to the touch, 15-20 minutes. Cool cake in skillet on a rack 3 minutes, then invert onto a platter. If some of the fruit sticks to the pan, don't worry. Just place it back on top of the cake.

Serve with ice cream or creme fraiche.



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