Nectarine Upside Down Cake with Frangipane


Another cake recipe…..this one is a nice tea cake to be enjoyed with fresh berries and some whipped up heavy cream with some tea or coffee on a fall evening. I used ripe but firm nectarines and when the cake came out first from the oven, all the juices were floating on the top – it was a beautiful sight! I had some of that syrup with a spoon while the cake was still warm and it was DELICIOUS! As the cake cooled it absorbed most of the liquid and the final taste was a punch of nectarine flavor…so yummy! I made some frangipane and added it as a layer between the cake and nectarines as I wanted to really taste the almond-y flavor. As an option you could also add it to the batter and swirl it around to create a frangipane marble. This might be a better option if you would like to keep the cake’s texture on the lighter side as adding frangipane as a layer made the cake a bit top heavy and a little gooey in the center. Bold almond flavor but a little dense texture. Whichever way you decide to make it – serve the cake with some fresh berries and fresh whipped cream (no sugar) and let it make your tummy happy!!



Serving 8 slices



1/2 cup butter (room temp)

1/2 cup sugar

1/2 cup blanched almonds

1 egg

1 tbsp milk

Zest of 1 lemon

Place all ingredients in a blender and whiz to form a smooth paste. Keep aside.

Maple Butter 

1/2 cup butter (room temp)

1/3 cup sugar

2 tbsp maple syrup

In a stand mixture add butter and whisk using a paddle attachment to incorporate some air. Add sugar and cream well. Add maple syrup and whisk till mixed in.

For the Cake

5 nectarines (halved)

1 1/2 cup AP flour

1 tsp baking powder

1 1/4 cup sugar

2 eggs

3/4 cup plain yogurt

1/2 cup butter, melted

Zest of 1 lemon or orange

1 tsp vanilla extract

  1. Prepare a 9″ round baking pan by greasing and dusting with flour. Place a parchment at the bottom of the pan.
  2. Pour the maple butter and using a spatula or a butter knife spread into an even layer.
  3. Place the nectarines cut side down in a desired pattern.
  4. Pour the frangipane mixture on the nectarines and smooth into an even layer.
  5. In a large bowl add eggs, melted butter, yogurt, vanilla extract and the zest of lemon or orange and whisk to form a smooth mix.
  6. In a separate bowl mix together flour, baking powder and sugar.
  7. Add the liquid into the flour mix and using a wooden spoon stir to form a lump free mixture.
  8. Pour the cake batter into the cake pan and bake for 40 to 50 minutes at 325 F. Test with a skewer to check if the cake is baked completely before removing from the oven.
  9. Let the cake cool in the pan for 15 to 20 minutes and unmould it directly onto the serving plate.
  10. Let the cake cool completely. Serve with fresh berries and fresh whipped cream.