Mini Nectarine and Cherry Upside-Down Cakes: A Sweet Taste of Summer

We just wrapped up our very last Teen Boot Camp of the summer, and this particular group of young adults was awesome! They did such a great job listening, cleaning, working together and executing the recipes, which was no easy task. This five-day camp ran six hours each day and was full of recipes, techniques and teaching moments from start to finish.

These teens exceeded expectations and were so efficient that we had to add a recipe on their baking and pastry day. This was a fun challenge for me because I had to figure out what we had on hand and make sure it introduced new techniques to keep things fresh. We happened to have a ripe pineapple in our cooler, and after brainstorming for a few minutes, I decided the teens would make mini pineapple and cherry upside-down cakes. The recipe we have makes a 9-inch cake, but we didn’t have time to bake a whole cake and allow for proper cooling, so we baked the cakes in a muffin tin instead. Everything is cuter—and more delicious—when it’s individual anyway!

The recipe turned out phenomenally and was such a fun, impromptu surprise for all of us. It was so successful that we’re not only adding it to the curriculum moving forward but also incorporating these mini cakes into other classes. That experience inspired me to create this seasonal version featuring nectarines and cherries.

The Fruit and Syrup

I love pineapple, but I wanted to try this recipe with seasonal fruit to see how it turned out. I decided on two different stone fruits: nectarines and cherries. Both were ripe, sweet and delicious, so I figured they would make a great version of this recipe.

To start, I pitted the cherries and cut the fruit into a medium dice.

Before cutting all of the cherries, I halved six of them and placed one half, cut side up, into each cup of my sprayed muffin tin.

In a sauté pan, I melted together butter, brown sugar and honey.

Once the syrup was smooth and bubbly, I turned off the heat and stirred in the fruit.

I spooned about 2 tablespoons of the fruit mixture on top of each cherry half, followed by a drizzle of the syrup.

I had just a little syrup and fruit left over, which I'll save for drizzling over pancakes or Greek yogurt.

The Batter

In one bowl, I measured and whisked together my dry ingredients. The recipe calls for ground ginger and cinnamon, which give the cake a subtly spiced flavor that complements the fruit.

In another, larger bowl, I measured together the butter and granulated sugar.

Using a hand mixer, I beat the butter and sugar until light and fluffy, which took about four minutes. Then I added the eggs, one at a time, followed by the vanilla.

I alternately added the dry ingredients and milk to prevent the gluten from developing and keep the batter smooth.

Using a large portion scoop, I filled each muffin cup just below the rim.

Baking, Cooling and Inverting

Because these little cakes have syrup on the bottom (which becomes the top), I placed my muffin tin on a parchment-lined sheet tray just in case there was any spillover. I baked the cakes until the tops sprang back when gently pressed in the center, which took about 25 minutes in my 400° oven.

Allow the cakes to cool for at least 30 minutes, though up to an hour is fine. Just be sure not to let them cool too much. The butter in the syrup will begin to solidify, making the cakes more challenging to invert. It's better to flip them while they're still a bit warm, just to be safe.

To actually invert the cakes, first say a little prayer. Second, run a paring knife or small offset spatula around the edges of each cake to make sure they aren't stuck. Third, place a parchment-lined sheet tray over the muffin tin and carefully flip everything over. Give the cakes a moment to slide out of the pan before you start fretting. If you generously sprayed a nonstick muffin tin, you'll be rewarded with success!

I like to serve these cakes just as they are, but there's nothing wrong with whipping up some fresh cream and adding a dollop on top.

Nectarine and Cherry Mini Upside-Down Cakes

Yield: 12 mini cakes

Prep time: 40 minutes

Cook time: 25 minutes

Inactive time: 30 minutes

Total time: 1 hour, 35 minutes

For the fruit:

2 large or 3 small ripe nectarines

1 cup cherries, pitted

1/2 stick unsalted butter

1/4 cup dark brown sugar

1/4 cup honey

For the batter:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

6 tablespoons unsalted butter, room temperature

1 cup granulated sugar

2 eggs, room temperature

1/2 teaspoon vanilla extract

1/2 cup milk

1. Preheat the oven to 400°. Generously spray a nonstick muffin tin with pan spray and set aside.
2. Cut the nectarines into medium dice and measure out 2 cups. Place in a bowl.
3. Cut six cherries in half and place cut side up in the center of each muffin tin. Cut the remaining cherries into medium dice and place in the bowl with the nectarines.
4. For the fruit topping, melt together the butter, brown sugar and honey in a sauté pan and whisk until smooth. Remove from the heat.
5. Add the cut fruit and stir well.
6. Spoon about 2 tablespoons of the fruit on top of the halved cherries followed by a drizzle of the sauce. Set aside.
7. To prepare the batter, measure together the flour, baking powder, ginger, cinnamon and salt in a bowl. Whisk well and set aside.
8. Place the butter and sugar in a large bowl and using an electric mixer, beat until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, and beat until well blended. Beat in the vanilla extract.
9. Add the dry ingredients alternately with the milk, and mix until smooth.
10. Using a large portion scoop, scoop the batter on top of the fruit, filling each tin just below the edge of the muffin tin.
11. Place the muffin tin on a parchment-lined sheet tray, and bake until the cake springs back when gently pressed in the center, 20 to 25 minutes. Allow the cakes to cool for about 30 minutes.
12. Run a paring knife or a small offset spatula around the edges of each mini cake to ensure they are loosened.
13. Set a parchment-lined sheet tray on top of the muffin tin and carefully invert the cakes. Transfer to a serving platter and serve slightly warm or room temperature.

If you’re ready to learn how to make additional seasonal dessert, then don’t miss Hands-On Breakfast Breads and Pastries on Friday, August 28 at 10am. If you would like a deep dive into baking and pastry techniques on an elevated level, then definitely don’t miss Hands-On Pastry Boot Camp: Baking Fundamentals on Saturday, September 26 at 9am.