Gluten Free Nectarine Cake

Whether it's a gluten free rhubarb upside-down cake or a gluten apple upside-down cake, it's safe to say I love piling fresh fruit in a pan and smoothing a rich, vanilla-scented gluten free batter over the top. This gorgeous gluten free nectarine cake is one of the best. It is unfussily delectable, and as great as a pretty dessert offering as it is nibbled on for late breakfast.

I used my always-reliable gluten free butter cake recipe to make the batter, then dressed the nectarines -- which are the real stars of the show here -- with maple syrup and cinnamon. Unlike some other upside-down cake recipes, there's no need to cook them separately; adding enough butter to the bottom of the cake pan ensures that the fruit cooks into a beautiful, sweet softness. No need to add anything else, although a scoop of vanilla ice cream is always welcome.

Make the Most of Stone Fruit!

While I lean heavily into crisps during the latter part of the summer -- a gluten free nectarine crisp or a gluten free peach crisp are always go-tos -- cake is my preference no matter the season. This one takes its inspiration from my gluten free apple upside-down cake (or was it the other way 'round?), which features thinly sliced fruit nestled in softened butter, drizzled with maple syrup and spice, then topped with a velvety vanilla cake batter. You can swap the nectarines for another stone fruit, or make the recipe as written. This is one of my favorite summer desserts, and here's why:

• It's easy. If you've made a butter cake you know that they need minimal ingredients and come together so fast. This cake is made even easier because you don't need to peel the nectarines or cook them on the stove first.
• Impossible to tell it's gluten-free. As ever, my standards remain high - I don't want anyone to know this is a gluten-free cake! My multiple taste-testers (thanks, neigbbors!) had no idea.
• So summery. In summer, bake with stone fruit! I love making this recipe as another way to highlight seasonal produce.

Ingredients Needed

Here's a look at what you'll need for this cake, with the full ingredient amounts and instructions in the recipe card lower down.

• Butter - Unsalted butter at room temperature is best. You'll need butter for the batter and to rub on the pan to soften the nectarines as they bake.
• Granulated sugar
• Eggs - Large or medium eggs work.
• Vanilla - Use pure vanilla extract or vanilla bean paste.
• Gluten-free flour - As always, my homemade gluten-free flour blend works great here, or try your preferred 1:1 blend.
• Baking powder
• Salt - I like fine sea salt and table salt also works great.
• Milk - Any type of milk including whole milk, 2% milk, or non-dairy milk adds moisture to the cake.
• Nectarines - I used 4 nectarines which I thinly sliced for the bottom of the pan. No need to peel them first.

Tips & Substitution Suggestions

• What size pan? This depends on your preferred cake-to-fruit ratio. I like a thicker cake, so I typically use an 8-inch cake round. However, for a thinner cake, use a 9-inch cake round.
• Add almond flour - To add a little extra moistness to the cake, substitute ½ cup of almond flour for ½ cup of the gluten-free flour.
• Almond extract - I like to stir in ½ teaspoon of almond extract for a subtle almond flavor note.
• Dairy-free - Make this cake dairy-free by using non-dairy butter and non-dairy milk.
• Spices - I've made this cake using ground ginger, cinnamon, and cardamom, and I heartily endorse any of these spices! You could also do a blend. The ground spice adds a bit of warmth. Conversely, you could leave off the spice if you wish for a plainer cake.
• Try peaches - For a peachy upside-down cake, try sliced peaches instead of nectarines!
• Or blueberries - And/or, add 1 cup of blueberries to the nectarines for a stone fruit-and-berry cake.

Serving Options

• Ice cream - A scoop of vanilla bean ice cream is a perfect complement to this cake.
• Whipped cream - A big spoonful of homemade whipped cream is a lovely finish to a slice of nectarine cake.
• Caramel sauce - Drizzle homemade salted caramel sauce over a slice of cake!

Proper Storage

• Counter - Keep cake, covered, on the counter at room temperature for up to 2 days.
• Fridge - To help the cake stay fresher longer, place it, covered, or in an airtight container, in the fridge for up to 5 days.
• Freezer - Make sure the cake is completely cooled, then wrap it in plastic, place it in a freezer-safe bag, and store it in the freezer for up to 3 months. Defrost the cake in the fridge before serving.