Nectarine cornmeal upside down cake

This nectarine upside down cake is perfect for when you are seeking a summer fruit dessert that feels warm and comforting. In this nectarine cake recipe, the cake is moist and light but has a satisfying texture and beautiful flavor from the cornmeal and added warmth from honey. The cornmeal cake is lightly spiced with cinnamon and nutmeg and the intermingling of flavors and textures is like a warm hug.

I’ve always enjoyed cornmeal in the summer, and it’s something my grandmother made often. It’s a comfort food for a reason! While I love savory cornbread, this cake is a great way to use cornmeal in a sweeter application. While I made this cake with nectarines, plums, peaches or a combination would work great as well.

You can enjoy this nectarine upside down cake as is or try serving it with unsweetened whipped cream or vanilla ice cream. If you’re feeling adventurous you can whip some room temperature goat cheese with honey, to taste and put a small dollop on top. I find the tanginess from the goat cheese can help counterbalance the sweetness from the honey but it’s a strong flavor so isn’t for everyone.

I originally got the idea to add cornmeal to an upside down cake from David Lebovitz’s cranberry upside down cake, which has a more subtle cornmeal flavor. I have also adapted the cake recipe from the Boozy Baker’s pineapple tequila upside down cake. If you’re looking for a twist on a more classic cake, check out my pineapple rum upside down cake with lime and mint.

Nectarine cornmeal upside down cake

Recipe by MoniqueCourse: Cakes and custardsDifficulty: Quick bake

Yields

8

servings

Prep time

30

minutes

Cooking time

45

minutes

This comforting nectarine cornmeal upside down cake is sweetened with brown sugar and honey and is perfectly moist. With added flavor from cornmeal and warming spices, it’s the perfect bite!

Ingredients

• For the topping

• 4 Tbsp unsalted butter

• 1/2 cup (105g) light brown sugar, packed

• 3 nectarines, thinly sliced

• pinch of kosher salt

• For the cake

• 1 cup (125g) all-purpose flour

• Scant 1/2 cup (62g) yellow cornmeal

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp ground cinnamon

• pinch of freshly grated nutmeg

• 6 Tbsp unsalted butter, softened

• 1/2 cup (105g) brown sugar

• 3 Tbsp honey

• 2 large eggs, room temperature

• 1 tsp vanilla

• 3/4 cup buttermilk, room temperature

Instructions

• Preheat the oven to 350 F. In a 9-inch metal cake pan or cast iron skillet, melt the butter. Stir in the salt and brown sugar until it has melted and begins to bubble. Take off the heat, let cool for a few minutes, and arrange nectarine slices on top, overlapping the slices.
• In a medium-sized bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
• In a large mixing bowl, beat together the brown sugar and butter until the mixture is well-combined, light, and fluffy. Beat in the honey until well mixed. Then beat in eggs, one at a time, beating well after each addition. Beat in the vanilla.
• Add the flour mixture to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with flour. Beat until just incorporated. Pour over the nectarines and smooth out the top. Place your pan on top of a sheet pan to catch any spills and baking for 45 minutes.
• Cool for approximately 15 minutes and then flip the cake. Let cool completely before serving. This cake is great on its own, or to balance the sweetness, you can serve with unsweetened whipped cream, vanilla ice cream, or a small dash of cold cream over the top.

Notes

• If you don’t have buttermilk, you can substitute with 3/4 cup of milk, and stir in 3/4 Tbsp of either lemon juice, white vinegar, or apple cider vinegar. Let sit for at least 5 minutes until the milk starts to curdle.

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