Italian Amaretto Nectarine Upside-Down Cake

Amaretto, Italy’s beloved almond liqueur, gives this upside-down cake its warm nutty depth. Fresh nectarines caramelize in brown sugar over butter, then crown a tender crumb enriched with almond flour.

Serves 8 · 25 min prep · 40 min cook

Estimate for one serving

• 395 cal
• 6g protein
• 48g carbs
• 20g fat

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Ingredients

• 4 medium fresh nectarines
• 10 tbsp unsalted butter
• 1/2 cup light brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 2 tbsp amaretto liqueur
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 cup almond flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 2 tbsp sliced almonds

Instructions

1. 1Preheat the oven to 350°F. Melt butter in a 9-inch round cake pan or oven-safe skillet set over medium heat; swirl to coat the bottom and sides.
2. 2Sprinkle the brown sugar evenly over the melted butter. Pit and slice the nectarines into 1/3-inch half-moons and arrange them in a snug overlapping circle on top of the sugar; set the pan aside.
3. 3In a large bowl cream the remaining soft butter with the granulated sugar until pale and fluffy, about 2 minutes. Beat in the eggs one at a time, then the milk, amaretto, and vanilla until smooth.
4. 4Whisk together the all-purpose flour, almond flour, baking powder, and salt. Fold the dry ingredients into the wet mixture just until no streaks remain; the batter will be thick but pourable.
5. 5Gently spoon the batter over the arranged nectarines and smooth the top without disturbing the fruit. Scatter the sliced almonds over the batter.
6. 6Bake until the cake is golden, springs back when lightly pressed, and a toothpick inserted in the center comes out clean, 35 to 42 minutes.
7. 7Cool the pan on a rack for exactly 10 minutes. Run a knife the edge, invert onto a serving plate, and lift the pan away so the glossy nectarines sit on top. Serve warm or at room temperature.