Indulge | Jun. 2025
NECTARINE ALMOND UPSIDE DOWN CAKE
By Monica Kass Rogers
words and photography by Monica Kass Rogers
Pretty, perky and gluten-free, this one-layer darling of a cake is also versatile and quick. I’ve served it in the morning with coffee, after dinner for dessert, and left it in friends’ vestibules as an afternoon pick-me-up. I typically top it with a swirl of perfectly ripe nectarine slices, but peaches, plums or pears work equally well. To make it, you’ll slice and spiral the fruit into a buttered 9-inch cake pan, drizzle with sugar caramel, and then top with a batter of eggs, butter, sour cream gluten-free all- purpose flour and almond flour. The crumb of the cake is supremely tender, and the cake keeps well for service the next day.
Serves 8
INGREDIENTS
FOR CAKE
- 3 medium-sized nectarines, washed and cut into 1/8-inch slices (no need to peel)
- 1 stick (1/2 cup) plus 3 Tbsp softened butter (plus more for buttering pan)
- 1 cup sugar, divided into two ½ cup portions
- 4 eggs
- ½ cup sour cream
- 1 tsp vanilla paste
- 1 cup almond flour
- 1 cup gluten-free flour
- 1 tsp baking powder
- ½ tsp salt
INSTRUCTIONS
PREP NECTARINES: Preheat oven to 350°F. Generously butter a 9-inch cake pan. Press a 9-inch parchment round into the bottom of the pan. Butter the parchment. Halve the nectarines, discarding pits. Slice nectarine halves into 1/8-inch slices. Spiral these in the cake pan until the pan is completely covered with nectarine slices. Set aside.
MAKE CARAMEL: In a small saucepan over medium-high heat, add ½ cup of the sugar and ¼ cup water. Boil sugar water until it thickens into a caramel syrup and takes on a golden hue. Remove saucepan from heat and immediately drizzle caramel over the sliced nectarines in the cake pan.
MAKE CAKE: In the bowl of a stand mixer with paddle attachment, whip ½ cup plus 3 Tbsp butter with remaining ½ cup sugar. Add eggs, one at a time, beating well and scraping sides of mixer bowl as needed. Stir in sour cream and vanilla paste. Add flours, baking powder, and salt and mix until no streaks remain. Batter will be thick. Spread over nectarines. Place in preheated oven and bake for 35 to 40 minutes. Remove from oven. Slide a knife around the edge of the cake to ensure it will release from baking pan. Place serving platter over cake; invert to release cake from pan. Remove parchment. Replace any nectarine slices that stuck to the pan. Serve warm, with or without vanilla ice cream or whipped cream.
