| | Upside-down honey nectarine cake
Upside-down honey nectarine cake
Upside-down honey nectarine cake 4.3-5 9
  • Calories: 1397 kj
  • Fat: 16g
  • Carbohydrates: 42g

How to Make:

  1. Preheat oven to 180C. Grease and line the base and side of a 20cm round cake pan with baking paper.
  2. Arrange the nectarine or plum, slightly overlapping, over the base of the cake pan. Sprinkle with sugar.
  3. Combine flour, almond meal and extra sugar in a large bowl. Whisk the butter, honey, eggs and sour cream in a medium bowl. Pour into the flour mixture and stir to combine. Pour over the nectarine or plum and smooth the surface.
  4. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside for 10 mins to cool slightly before turning onto a serving plate. Cut into wedges and serve warm or at room temperature.
Time for preparing:
60 min.


  • 2-3 just-ripe white nectarines, stoned, thinly sliced (see notes)
  • 1 tablespoon caster sugar
  • 1 1/4 cups (185g) self-raising flour
  • 1/2 cup (60g) almond meal
  • 3/4 cup (165g) caster sugar, extra
  • 150g butter, melted
  • 1/2 cup (125ml) honey
  • 3 Coles Australian Free Range Eggs
  • 1/2 cup (120g) sour cream