Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

Nectarine upside down cake

This upside down cake is simple to make but looks and tastes fabulous.

  • 2-4 nectarines
  • 1/4 cup butter
  • 1 cup brown sugar
for the Cake
  • 1 cup flour
  • 3/4 cup sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 egg
  • 1/3 cup buttermilk
  • 1/2 tsp. vanilla
  • 1/3 cup butter, melted
  1. Preheat oven to 325 º.
  2. Melt butter in  a round 8 or 9 inch baking pan.
  3. Add brown sugar, mix with a fork to blend and spread evenly in bottom of pan.
  4. Slice nectarines (one at a time - you may not need all of them) and arrange over brown sugar/butter mixture - start at the middle and lay the slices down in a spiral, overlapping them as you work your way to the outside of the pan.
  5. In large bowl, stir together flour, sugar, baking powder, soda and salt. Set aside.
  6. In another bowl, beat egg. Add buttermilk and vanilla and stir until smooth.
  7. Stir melted butter into buttermilk mixture.
  8. Add liquid mixture to flour mixture and beat with a spoon until almost smooth
  9. Pour over nectarines in prepared pan
  10. Bake at 325º F for about 30 minutes or until top is browned and toothpick inserted in centre comes out dry.
  11. Run a knife around the edges of the pan and immediately turn the pan upside down on to a cake plate.  If any fruit remains in the pan, just gently lift it and put it into place on the cake.
  12. Serve with ice cream or whipping cream.


  1. Oh boy this sounds (and looks) good. I must try it. Thanks!

  2. Would this same cake batter work with peaches or pineapple?

    1. FYI Nectarines were first discovered as a "fuzzless" mutation on a peach tree. They have been selectively bred since.

    2. I'm sorry, Anonymous, I answered your question yesterday but must have missed pressing the publish button.
      Yes, feel free to use any fruit. The cake is also good baked without the fruit. I often use it for strawberry or peach shortcake.

    3. No problem - thank you for answering for the second time! It does look wonderful.

  3. That looks and sounds fabulous Bev!!!

  4. Beautiful! A feast for the eyes as well. :-)

  5. thank you for all the great recipes, pictures and tips. I really enjoy them.

  6. Well... it didn't turn out exactly as I had envisioned!! My mom often made this dessert growing up so I was excited to make it for my kids now. I have a bunch of sliced peaches in the freezer so I thawed and drained a bag. (I reduced the sugar for the peaches to 3/4 cup.) I carefully prepared the recipe and as I was at the final step of spreading out the cake batter, the pan slipped off the counter and splatted on the floor!! In despair of how close it was to suppertime, I tried my best to scoop it off the floor and sort of reassemble it. I baked it quite a bit longer to make up for the liquid in the freezer peaches. It actually turned out beautifully and was a complete hit with the kids! We all laughed that it was double-upside-down cake!
    Thanks for the recipe!


Note: Only a member of this blog may post a comment.