Nectarine & Berry Upside Down Cake with Hickory Nuts & Molasses

nectarine upside down cake 2.jpg

Nectarine & Berry Upside Down Cake with hickory nuts & molasses


nectarine upside down cake 2.jpg

For the cake:

  • 10 tablespoons unsalted butter, room temperature (4 Tbsp reserved to cook fruit)
  • 1/2 cup dark-brown sugar 
  • 2 tablespoons molasses
  • 4 cups nectarines (large dice)
  • 1 cup mixed berries (we used blueberries & raspberries)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder 
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt 
  • 3/4 cup granulated sugar 
  • 2 large eggs 
  • 1 teaspoon pure vanilla extract 
  • 1/2 cup plain Greek yogurt
  • 1/2 cup hickory nuts (pecans are a great substitute if you can't score hickory nuts)


  1. Preheat oven to 325 degrees. Place 4 tablespoons butter in a 9-inch round cake pan or cast iron pan, and melt over low heat. Sprinkle brown sugar & evenly over butter and add the molasses.. 

  2. Arrange fruit in an even layer in pan. 

  3. In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine. 

  4. With a spatula, spread batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, approx 45 minutes. Let cake cool in pan on a wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Garnish with the hickory nuts & serve warm. We also buried this beauty in piles of vanilla ice cream!