Cooking with Cameron: Upside down nectarine cake

The humble cake turned upside down! This cake is super moist and could last a few days but I doubt it will, you will want more than one piece! If nectarines aren’t your style replace it with peaches, blood oranges, even pineapple. 


  • 120g sugar 
  • 2 eggs 
  • 1tsp vanilla extract 
  • 200g spelt flour 
  • 2tbsp baking powder 
  • ¼ tsp cardamom 
  • 1lemon zest 
  • 50g oil 
  • 200g vanilla yoghurt 
  • 2 nectarines, sliced 
  • 50g brown sugar 


  1. Preheat oven to 180c. Line a springform 22cm round baking tin.
  2. Sprinkle brown sugar over the base. Place nectarine slices one the base of the tin. Not over crowding the base. Set aside remaining fruit to go into the cake mix.\
  3. Combine flour, baking powder, cardamom and the zest of the lemon in a bowl.
  4. In an electric mixer beat eggs, sugar and vanilla for 2 minutes or till the mix is light and foamy.
  5. Add oil and mix for 60seconds then add yoghurt and mix for another 60seconds. 
  6. Finally add flour mixture to the wet mixture and combine. 
  7. Once combined add nectarine chunks into the batter and blend using a spatula and stir in.
  8. Pour mixture into the cake tin over the fruit. Bake for 35-40min or until nice and brown. Use a skewer and insert it and if it comes out clean the cake is cooked.
  9. Let it cool for 10min in the pan. Release the tin and flip cake over.
  10. Slice up and enjoy! 


Cooking with Cameron 

The Fathering Project 

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