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Nectarine upside down cake

Serves 6-8
Prep time: 30 mins
Cooking time: 1 hr 10 mins

The upside-down cake was a mainstay of 1950s dinner parties, and with good reason – it’s delicious! Our modern twist on this retro favourite tastes as good as it looks, and makes the perfect centrepiece for any afternoon tea. 

Ingredients

Method

  • 1 tablespoon Pams Butter, softened
  • 2 tablespoons Pams Brown Sugar
  • 4 nectarines, sliced into wedges
  • 125g Pams Butter, extra
  • 1 cup Pams Caster Sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 ½ cups Pams Self Raising Flour
  • ¾ cup buttermilk
  • ¾ cup ground almonds
  • Mascarpone or whipped cream, to serve
View the method
  1. Preheat the oven to 180°C (160°C fan forced). Lightly grease and line a 22cm springform cake tin with baking paper. Spread the 1 tablespoon of butter onto the lined base and spread evenly. Sprinkle over the brown sugar. Arrange the nectarine slices on the butter and brown sugar mixture.
  2. Place the extra butter, caster sugar and vanilla extract in a bowl and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold the flour into the creamed mixture alternately with the buttermilk. Fold in the ground almonds. Spoon the batter evenly over the nectarines.
  3. Bake in the oven for 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove the tin from the oven and place on a wire rack to cool for 15 minutes. Release the springform mechanism, then carefully turn the cake out onto a platter. Serve warm with mascarpone or whipped cream on the side.
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