Upside Down Nectarine Cake
Prep. Time
45 minutes
Cook Time
45 minutes
Servings
9'' pan
Difficulty
Challenging
Soy-Free, Nut-Free, dairy-free, egg-free
For a while now I've been craving plum cake, and saw this beautiful upside down plum cake the other day. Alas, in my last visit to the grocery store I couldn't find any plums and settled for these colorful & tasteful nectarines. It turned out just as good if not better.. It's a treat that combines fresh, juicy fruit with a soft, fluffy dough and a subtly sweet, buttery base. The rich flavors of the nectarines are enhanced as they caramelize beautifully in the oven, making each bite a satisfying balance of sweetness and tenderness. With a hint of maple and vanilla, the cake's dough complements the nectarines perfectly, while the addition of flaxseed meal adds a nourishing twist. Perfect for a light dessert or an afternoon snack, this cake is both simple to make and irresistible.
Ingredients
For the Nectarine Layer
5 fresh hard nectarines
2.6oz (75g) butter (follow my recipe here or use a store-bought option; for a nut-free recipe, use butter that is labeled as free of this allergen).
3.5oz (100g) brown sugar
1 tbsp agava nectar
For the Dough Mixture
1/2 cup all-purpose flour
1 cup whole spelt flour
3.5oz (75g) vegan butter
1.7oz (50g) brown sugar
1 tsp vanilla extract
1 tbsp pure maple syrup
1/2 cup apple sauce
1 tsp vinegar
2 tbsps flaxseed meal
1 cup + 1.7oz (290ml) plant-based milk (for a nut- or soy-free recipe, use milk that is labeled as free of these allergens).
Instructions
Place parchment paper on the bottom of a cake pan and set the oven to 350°F/170°C (Convection is preferred).
Prepare the fruit layer
In a small microwave-safe bowl, combine butter, sugar, and agave syrup. Microwave for 60 seconds, then stir well for about 2 minutes until the butter is completely dissolved and the mixture is smooth.
Pour the syrup into the prepared cake pan and spread it evenly across the surface.
Cut nectarines into approximately 0.2-inch slices and arrange them in an orderly fashion to form a siprale.
Prepare the batter
In a microwave-safe mixing bowl, combine butter and sugar. Microwave for 60 seconds, then mix well.
Add vanilla extract, maple syrup, milk, and vinegar. In a separate bowl, mix flaxseed meal with milk for 30 seconds to form a thick, consistent mixture, and add it to the rest of the ingredients.
In a separate bowl, combine flours, baking soda, and baking powder, then add them to the wet mixture and mix well.
Assemble the cake
Pour the dough mixture on top of the nectarines and immediately place the pan in the oven.
Bake: Set the timer for 30 minutes. Check if the cake is stable and golden brown by gently pressing the center. If needed, bake for an additional 5-10 minutes.
Note: I strongly recommend using a solid springform pan, otherwise the syrup might leak. If you're not sure that your pan will hold the syrup, you can use any large enough oven-safe dish, or ideally, a pie dish instead.
Enjoy your delicious, fruit-topped cake!
Notes
Agava can be substituted with Silan if preferred.
Spelt can be substituted with all-purpose flour.
Brown sugar can be substituted with granulated sugar (if substituted, add 3/4 granulated sugar of the amount intended for the brown sugar).
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!