📝 About This Recipe
This elegant cake showcases the vibrant, honey-like sweetness of sun-ripened nectarines, which caramelize beautifully beneath a tender, almond-scented crumb. Drawing inspiration from the classic French Tatin technique but infused with rustic American charm, this dessert features a golden, buttery topping that contrasts perfectly with the moist, airy cake. It is a stunning seasonal centerpiece that celebrates the peak of stone fruit season, offering a sophisticated balance of tart fruit and rich caramel notes.
🥗 Ingredients
For the Caramelized Topping
- 4 tablespoons Unsalted butter (melted)
- 1/2 cup Light brown sugar (packed)
- 3-4 pieces Fresh nectarines (pitted and cut into 1/2-inch thick wedges)
- 1 teaspoon Fresh thyme (leaves only, optional for a savory hint)
For the Cake Batter
- 1 1/2 cups All-purpose flour (sifted)
- 1/2 cup Almond flour (super-fine)
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon Fine sea salt
- 1/2 cup Unsalted butter (softened to room temperature)
- 3/4 cup Granulated sugar
- 2 Large eggs (at room temperature)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
- 1/4 teaspoon Almond extract
- 1/2 cup Whole milk (at room temperature)
- 1/4 cup Sour cream (full fat)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease the sides of a 9-inch round cake pan with butter or non-stick spray.
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2
Pour the 4 tablespoons of melted butter into the bottom of the prepared pan, swirling to coat the base evenly.
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3
Sprinkle the light brown sugar evenly over the melted butter. If using thyme, sprinkle the leaves over the sugar now.
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4
Arrange the nectarine wedges in a decorative concentric circle pattern on top of the sugar, starting from the outside and working your way in. Pack them tightly as they will shrink slightly during baking.
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5
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt until well combined.
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6
In a large bowl or stand mixer, cream the softened butter and granulated sugar together on medium-high speed for 3-4 minutes until the mixture is pale and fluffy.
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7
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated.
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8
Stir in the vanilla extract and almond extract. In a separate small jug, whisk together the milk and sour cream.
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9
Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the milk mixture in two parts, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
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10
Carefully dollop the batter over the arranged nectarines. Use an offset spatula to gently spread it to the edges without disturbing the fruit pattern underneath.
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11
Bake for 45-50 minutes, or until the top is golden brown and a wooden skewer inserted into the center of the cake comes out clean.
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12
Remove from the oven and let the cake cool in the pan on a wire rack for exactly 10-15 minutes. This allows the caramel to set slightly but remain fluid enough for release.
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13
Run a thin knife around the edge of the pan. Place a large serving platter over the pan and, using oven mitts, quickly and confidently invert the cake onto the platter. Let it sit for a moment before lifting the pan away.
💡 Chef's Tips
Choose nectarines that are fragrant and slightly firm; if they are too soft, they will turn to mush during the long bake. Don't skip the almond flour as it provides a delicate crumb and prevents the cake from becoming tough. If any fruit slices stick to the pan when you invert it, simply peel them off and place them back onto the cake while warm. Always ensure your eggs and dairy are at room temperature to prevent the batter from curdling, ensuring a smooth texture. For a deeper flavor profile, try browning the butter for the topping in a saucepan before pouring it into the cake pan.
🍽️ Serving Suggestions
Serve warm with a generous dollop of lightly sweetened Chantilly cream. Pair a slice with a scoop of high-quality vanilla bean or ginger-infused ice cream. Enjoy alongside a chilled glass of late-harvest Riesling or a sparkling Moscato d'Asti. A cup of Earl Grey tea with its citrusy bergamot notes complements the nectarines beautifully. Garnish with a few extra fresh nectarine slices and a dusting of powdered sugar for a professional finish.