Nectarine Basil Flipped Cake

Experience the vibrant flavors of summer with this exquisite Basil Nectarine Upside-Down Cake. A delightful gluten-free treat, it’s infused with the unexpected aromatic freshness of basil, making it the perfect companion for an afternoon cup of tea or coffee.

Summer baking holds a special place in my heart, primarily due to the abundance of fresh, juicy fruits. While many rave about peaches, I must confess, my recent culinary journey has led me down the path of the nectarine – specifically, the white nectarine. There’s a particular magic in these smooth-skinned gems that truly shines in this unique upside-down cake.

*This post is proudly sponsored by Vital Proteins.

The Great Peach Predicament: Why Nectarines Won My Heart This Summer

For a while, I was utterly obsessed with peaches. I truly believed they were the quintessential summer fruit, perfect for everything from pies to snacking. However, my recent experiences have been, shall we say, less than peachy. Time and again, I’d bring home a batch, place them on the counter to ripen, and watch them transform from firm and unripe to soft and wrinkly, completely bypassing that glorious, perfectly ripe stage. It was as if they skipped directly from nascent to senescent without ever reaching their peak.

And then came the ultimate disappointment: the taste test. Even if I could overlook a slightly wrinkly skin (after all, if it tastes good, who cares?), cutting into them often revealed a mealy, unappetizing flesh. There’s nothing worse than anticipating a juicy, sweet bite only to be met with a dry, flavorless interior. After one too many encounters with less-than-stellar peaches, and a particularly unfortunate run-in with a worm a few years back (a memory that still haunts my fruit-eating habits), I decided it was time to shift my allegiance.

Enter the nectarine. And not just any nectarine, but the superior white nectarine. If there’s a moment to be utterly preferential about your summer fruit, this is it. White nectarines consistently deliver on flavor, sweetness, and texture, making them an ideal choice for baking, and frankly, for simply enjoying out of hand. Their smooth skin also eliminates the fuzzy texture that some find off-putting in peaches. For this cake, their firm flesh holds up beautifully during baking, caramelizing into a tender, flavorful topping.

Conquering the Upside-Down Cake: The Springform Pan Solution

Venturing into the world of upside-down cakes was a first for me, and I won’t lie, the choice of baking pan triggered a surprising amount of anxiety. My history with baked goods easily releasing from their pans isn’t exactly stellar. This is precisely why I adore recipes that use removable bottom pans, like this cranberry curd tart. The thought of leaving the success of an upside-down cake to fate in a bundt pan, a standard cake pan, or even worse, a skillet, filled me with dread.

I dove into research, and the reviews for using a springform pan for upside-down cakes were decidedly mixed. Some hailed it as a revelation, promising an easy release and perfectly intact fruit topping. Others vehemently warned of sticky, sugary caramel leaking out the bottom, creating a colossal mess and a ruined cake. Despite the conflicting advice, I decided to roll the dice. I ignored the springform pan naysayers, and I am thrilled to report that this cake emerged from the pan with zero issues. Not a single drop of that delectable nectarine and caramel topping (which, upon flipping, becomes the bottom!) escaped. Success indeed!

For those hesitant to try an upside-down cake, a springform pan truly is a game-changer. The key is to grease it generously and, as an extra layer of protection and for easier handling, I recommend placing it on a parchment-lined baking sheet before adding the ingredients. This ensures any potential drips are caught and makes transferring the hot cake much simpler.

Beyond Tradition: Unique Ingredients for an Elevated Flavor

As you might expect, this isn’t your average upside-down cake. While it maintains the beloved caramelized fruit topping and moist cake base, I’ve incorporated a couple of non-traditional elements that truly set it apart. My culinary philosophy often involves thoughtful ingredient choices that enhance both flavor and nutritional value.

Gluten-Free Goodness: A Foundation for Everyone

First, this cake proudly uses a gluten-free flour blend. This ensures that those with gluten sensitivities or preferences can also enjoy a slice of this delightful summer dessert without compromise. Modern gluten-free flour blends have come a long way, offering excellent texture and structure, making it almost impossible to tell the difference from traditional wheat flour in many recipes.

The Secret Boost: Vital Proteins Marine Collagen

Beyond being gluten-free, this nectarine upside-down cake also boasts a secret protein punch thanks to Vital Proteins marine collagen. I’ve been a long-time fan of Vital Proteins for their commitment to high-quality, sustainably sourced products. Their unflavored wild-caught marine collagen is an exceptional addition, not just for the extra protein it provides, but also for its myriad benefits for joint, bone, and skin health. Just like their grass-fed, pasture-raised collagen dissolved seamlessly into the mango melon soup I prepared last month, the marine collagen in this cake is utterly undetectable. It integrates perfectly, leaving no trace of flavor or texture, allowing you to enjoy a delicious treat with an invisible boost of wellness.

The Aromatic Embrace of Basil: A Surprising yet Perfect Pairing

And then, there’s the basil. I am an absolute devotee of herb and fruit combinations during the summer months. There’s something inherently sophisticated and refreshing about the interplay of sweet fruit and aromatic herbs. My nectarine basil ice cubes, which I currently add to almost every drink (besides water!), are a testament to this love. I even advocated for basil or mint in this streusel-topped peach tart recipe.

Basil is truly a crossover herb, effortlessly bridging the gap between savory and sweet dishes. Its subtly peppery, slightly anise-like notes complement the bright sweetness of ripe nectarines beautifully. In this upside-down cake, the juicy, tender white nectarines provide the perfect canvas to showcase basil’s incredible versatility in the sweet realm. The herb elevates the fruit, adding a layer of sophisticated freshness that transforms a simple fruit cake into something truly special and memorable. Don’t be shy with the basil; its presence here is transformative.

Serving Suggestions for a Sweet Summer Indulgence

While I’d typically suggest enjoying a slice of this magnificent cake with a warm afternoon cup of tea, the scorching summer heat (it’s been over 95 degrees here for a week, with humidity so high you break a sweat just checking the mailbox!) calls for a cooler approach. Instead, pair this delightful treat with an iced coffee, a refreshing strawberry nectarine smoothie, or even a scoop of vanilla bean ice cream. The cool contrast will only enhance the warm, caramelized fruit and aromatic basil notes of the cake.

This Basil Nectarine Upside-Down Cake is more than just a dessert; it’s a celebration of summer’s bounty, a testament to culinary adventurousness, and a surprisingly healthy indulgence. The combination of sweet nectarines, fragrant basil, and the subtle health boost from marine collagen creates a dessert that is both unique and utterly irresistible. It’s simple enough for a casual gathering, yet elegant enough to impress. Give it a try, and let the flavors transport you to a blissful summer state.

Explore More Delightful & Healthy Cake Recipes

If you’ve fallen in love with the unique flavors and wholesome approach of this basil nectarine upside-down cake, you’ll be thrilled to discover more of my favorite baking creations. Each recipe is crafted to bring joy and nourishment to your table, often with a gluten-free twist or a healthy secret ingredient.

Don’t miss out on these other fantastic options: my Applesauce Raisin Skillet Cake, which is incredibly moist and flavorful, perfect for a cozy evening. For those who adore fruit tarts, my Paleo Strawberry Almond Galette offers a rustic elegance with a wholesome, grain-free base. And for a truly sophisticated treat, the Ricotta Almond Fig Cake combines creamy ricotta with sweet figs and nutty almonds for an unforgettable dessert experience. Each of these recipes promises a delightful baking adventure and a delicious result!

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Basil Nectarine Upside Down Cake

By: Gina Matsoukas

Servings: 8 servings

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

This unique gluten-free Basil Nectarine Upside-Down Cake combines sweet, caramelized nectarines with the aromatic freshness of basil. It’s a perfect summer dessert, subtly enhanced with Vital Proteins marine collagen for added wellness benefits.

Ingredients

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• 2 1/2-3 nectarines, sliced (white nectarines recommended for best flavor)
• 1/2 cup coconut sugar, divided
• 3 tablespoons melted coconut oil
• 2 tablespoons fresh chopped basil
• 1 1/4 cup gluten-free flour mix
• 1 1/2 teaspoons baking powder
• 2 scoops Vital Proteins marine collagen
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla bean paste, or extract
• 2 large eggs
• 1/4 cup non-dairy milk, such as macadamia, almond, or coconut milk

Instructions

1. Preheat oven to 350°F (175°C). Liberally grease a springform pan with butter or coconut oil. For extra security against leaks, place the greased pan on a parchment-lined baking sheet and set aside.
2. In a small bowl, combine the sliced nectarines, 1/4 cup of the coconut sugar, melted coconut oil, and chopped basil. Toss gently until all the nectarine slices are well coated.
3. Carefully arrange the nectarine slices in a decorative circular pattern along the bottom of the prepared springform pan. Pour any remaining sugar/coconut oil mixture directly over the arranged nectarines.
4. In a medium mixing bowl, whisk together the gluten-free flour, the remaining 1/4 cup of coconut sugar, baking powder, Vital Proteins marine collagen, and cinnamon until thoroughly combined.
5. In a separate small bowl, lightly whisk together the vanilla bean paste (or extract), eggs, and non-dairy milk until smooth.
6. Pour the wet ingredients into the dry ingredients. Stir just until everything is well combined and no dry streaks of flour remain. Be careful not to overmix.
7. Gently dollop the cake batter over the nectarine slices in the pan. Carefully spread the batter out evenly with a spatula to ensure it completely covers the nectarines, extending to the edges of the pan.
8. Bake for approximately 30 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown and set.
9. Once baked, remove the cake from the oven. Let it cool for about 5 minutes in the pan before carefully running a thin knife around the edge and releasing the sides of the springform pan. Remove the pan sides.
10. Place a cooling rack over the exposed cake. Using oven mitts, carefully invert the cake onto the cooling rack so that the bottom of the springform pan is now on top. Gently lift and remove the pan bottom to reveal the beautiful caramelized nectarine layer.
11. Allow the cake to cool completely on the cooling rack before slicing and serving. This allows the fruit topping to fully set and the flavors to meld beautifully.

Nutrition

Serving: 1SERVING
Calories: 241kcal
Carbohydrates: 34g
Protein: 11g
Fat: 7g
Saturated Fat: 5g
Polyunsaturated Fat: 1g
Cholesterol: 48mg
Sodium: 126mg
Fiber: 2g
Sugar: 17g

Nutrition information is automatically calculated and should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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