Nectarine Upside Down Cake With Salted Caramel Recipes

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SALTED CARAMEL-ORANGE UPSIDE-DOWN CAKE



Salted Caramel-Orange Upside-Down Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 15

For the caramel:
2/3 cup sugar
1/4 teaspoon kosher salt
1 tablespoon salted butter
4 to 5 oranges
For the cake:
1/2 cup sliced almonds
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 stick salted butter, at room temperature
2 large eggs
1 teaspoon grated orange zest
1/2 cup sour cream
Sea salt, for sprinkling

Steps:

  • Make the caramel: Combine the sugar, 1/3 cup water and the kosher salt in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan occasionally but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter (the mixture will bubble). Pour into a 9-inch-round cake pan, tilting the pan to coat the bottom; set aside.
  • Slice off the top and bottom of the oranges. Place the oranges cut-side down and cut off the peel and white pith with a chef's knife, following the curve of the fruit. Cut along both sides of each membrane to remove the segments. Set the segments aside, discarding any seeds.
  • Make the cake: Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and roast until golden brown, 8 to 10 minutes. Let cool, then transfer to a food processor and pulse until finely ground. Transfer to a medium bowl; add the flour, baking powder, baking soda and kosher salt and whisk to combine.
  • Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Beat in the orange zest. Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with flour, until just smooth.
  • Arrange the orange segments in the cake pan in concentric circles. Add the batter and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. (Tent with foil if the top gets too dark.) Transfer to a rack and let cool slightly, then run a knife around the edge of the cake and invert onto a platter. Let cool completely. Sprinkle with sea salt.

CHERRY NECTARINE UPSIDE-DOWN CAKE



Cherry Nectarine Upside-Down Cake image

Here in sunny southern California, we have many types of fruit growling in our yard, which makes this spectacular-looking dessert all the more fun.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 15

5 tablespoons butter, softened, divided
1/4 cup packed brown sugar
1 cup pitted sweet cherries
2 cups thinly sliced peeled fresh nectarines
1 teaspoon lemon juice
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2/3 cup buttermilk
2 tablespoons almonds, toasted and ground

Steps:

  • Melt 1 tablespoon butter; pour into a 9-in. round baking pan; sprinkle with brown sugar. Place a few cherries in center and arrange remaining cherries around edge of pan. Toss nectarines with lemon juice. Arrange nectarines in a circular pattern over sugar, overlapping slices; set aside. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in almonds. Spoon over fruit. , Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve warm.

Nutrition Facts : Calories 291 calories, Fat 9g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 273mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.

NECTARINE UPSIDE-DOWN CAKE



Nectarine Upside-Down Cake image

This simple cake is terrific on its own, but feel free to up the ante with lightly sweetened whipped cream or vanilla-bean ice cream. Try other frozen stone fruit like peaches or plums in place of the nectarines.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h45m

Number Of Ingredients 11

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup dark-brown sugar
4 cups frozen nectarines, thawed and cut into bite-size pieces
1 1/2 cups all-purpose flour, (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup plain Greek yogurt

Steps:

  • Preheat oven to 325 degrees. Place 4 tablespoons butter in a 9-inch round cake pan (2 inches deep) and melt in oven. Remove pan from oven and sprinkle brown sugar evenly over butter.
  • With two double-thick layers of paper towels, press as much liquid as possible out of nectarines. Arrange fruit in an even layer in pan.
  • In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine.
  • With a spatula, spread batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, 1 hour 10 minutes. Let cake cool in pan on a wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.

NECTARINE UPSIDE-DOWN CAKE



Nectarine Upside-Down Cake image

A buttery brown sugar glaze and the simple white cake below make this upside-down cake irresistible.

Provided by Laka kuharica - Easy Cook

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 1h15m

Yield 10

Number Of Ingredients 10

3 tablespoons butter, at room temperature
¼ cup brown sugar (such as muscovado)
4 fresh nectarines, sliced into bite-size pieces
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
11 tablespoons unsalted butter, at room temperature
½ cup white sugar
2 large eggs
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 340 degrees F (170 degrees C). Place butter in a 9-inch round cake pan and melt in the oven as it preheats.
  • Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange nectarine pieces on the brown sugar layer.
  • Gently whisk flour, baking powder, and salt together in a bowl. Beat unsalted butter and white sugar together in a separate bowl until creamy and smooth; add eggs, 1 at a time, beating well after each addition. Beat vanilla extract into the creamed butter mixture. Add flour mixture to creamed butter mixture; beat on low speed just until batter is combined, about 1 minute. Spread batter over nectarine layer.
  • Increase oven temperature to 350 degrees F (180 degrees C).
  • Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in pan on a wire rack for 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.

Nutrition Facts : Calories 327 calories, Carbohydrate 38.7 g, Cholesterol 79.9 mg, Fat 17.5 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 10.6 g, Sodium 265 mg, Sugar 18.1 g

NECTARINE LEMON UPSIDE-DOWN CAKE



Nectarine Lemon Upside-Down Cake image

Cream cheese adds the rich flavor to this lemon upside cake with fresh nectarines!

Provided by My Food and Family

Categories     Fruit Recipes

Time 1h10m

Yield Makes 12 servings.

Number Of Ingredients 11

1/4 cup firmly packed dark brown sugar
1/2 cup (1 stick) butter, softened, divided
2 fresh nectarines, halved, pitted
3/4 cup granulated sugar, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 eggs, separated
1/3 cup fresh lemon juice
1-1/3 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup thawed COOL WHIP Whipped Topping

Steps:

  • Preheat oven to 350º F. Line bottom of 9-inch cake pan with parchment paper. Sprinkle with brown sugar and 2 Tbsp. of the butter, melted. Cut nectarine halves into 1/4-inch-thick slices. Arrange, with slices slightly overlapping, in concentric circles on bottom of prepared pan; set aside.
  • Remove 2 Tbsp. of the granulated sugar; set aside. Place remaining granulated sugar in large bowl of electric mixer; add remaining butter and cream cheese. Beat on medium speed until creamed. Add egg yolks and lemon juice; beat on low speed until incorporated. Add flour, baking powder and baking soda; mix well. Set aside.
  • Beat egg whites in clean medium bowl with electric mixer on high speed until foamy. Gradually add reserved 2 Tbsp. sugar, beating until soft peaks form. Gently stir into cake batter just until incorporated. Pour into prepared pan.
  • Bake 50 to 55 min. or until wooden toothpick inserted in center comes out clean. Cool 5 min; invert onto wire rack. Remove parchment paper; cool cake completely. Top with whipped topping before serving.

Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

NECTARINE UPSIDE DOWN CAKE



Nectarine Upside Down Cake image

My husband only likes very firm, hard nectarines. When we end up with too many softer ones (the way most people like them), I make this recipe. It's great warm or at room temperature for brunch or dessert.

Provided by akcooker

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons butter or 2 tablespoons margarine
1/4 cup brown sugar, firmly packed
2 -3 nectarines, peeled and sliced (no need to peel if nectarines are very soft)
1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
1/2 cup egg substitute or 2 large eggs
1/2 cup skim milk
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees. Melt 2 tablespoons butter over medium heat. Add brown sugar and cook, stirring constantly, 2 minutes. Transfer to 9" round cake pan and spread evenly. Arrange nectarine slices over top in concentric circles in pan. If using large nectarines, you will only need 2 nectarines and will make two overlapping circles. If using smaller nectarines, you may need 3 nectarines and have more circles.
  • Beat butter until creamy. Add sugar and continue beating until light and fluffy. Add egg substitute or eggs and beat until blended. If using egg substitute, the mixture may look slightly curdled. Stir in milk and vanilla, blending well. Stir together dry ingredients; add to batter and mix on low speed just until blended. Batter is not very thick.
  • Spread batter evenly over nectarines. Bake cake until wooden pick tests clean, about 30-35 minutes. Let cool on wire rack 10 minutes, then invert onto serving platter. Cut into wedges to serve.
  • This is great, warm, for brunch. For dessert, I sometimes add slightly sweetened whipped cream.

Nutrition Facts : Calories 352.1, Fat 14.7, SaturatedFat 9.2, Cholesterol 38.4, Sodium 358.9, Carbohydrate 51.8, Fiber 1.1, Sugar 34.9, Protein 4.7

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