Pittman & Davis Nectarine Upside-Down Cake

Pittman & Davis

Fresh, fragrant, summer-tasting nectarines shine in this moist, delicious cake. And because nectarine skins are so thin, you don’t even have to peel them first! Serve warm with a scoop of your favorite ice cream for a delightful dessert.


4 Pittman & Davis Nectarines, sliced into 1½” thick wedges

2 c. all-purpose flour

1 c. sugar

1 tsp. baking soda

½ tsp. salt

1 c. buttermilk

½ c. unsalted butter, melted and divided

2 large eggs

½ c. brown sugar, packed


  • Preheat oven to 350° In a large bowl, combine flour, sugar, baking soda and salt.
  • In a large glass measuring cup, whisk together buttermilk, 4 tablespoons butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  • Add remaining 4 tablespoons butter to the bottom of a cast iron skillet or 9-inch cake pan, swirling the pan until the bottom and sides are well coated. Sprinkle brown sugar evenly over the melted butter. Arrange nectarine slices on top in a single layer. Scoop batter evenly over nectarines, smoothing out the top.
  • Bake cake until a tester inserted in the center comes out clean (about 45 minutes). Allow to cool for 5-10 minutes. Run a knife around the edge of the cake and turn upside down onto a serving plate. Serve immediately.

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