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Upside-down honey nectarine cake

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Made with sweet fruit and honey, this upside down nectarine cake is the perfect way to finish any meal. A recipe that's sure to impress, this dish a winner!

  • Serves12
  • Cook time1 hour
  • Prep time15 minutes, (+ 10 mins cooling time)
Upside-down honey nectarine cake


  • 2-3 just-ripe white nectarines or plums, stoned, thinly sliced
  • 1 tbs caster sugar
  • 1¼ cups (185g) self-raising flour
  • ½ cup (60g) almond meal
  • ¾ cup (165g) caster sugar, extra
  • 150g butter, melted
  • ½ cup (125ml) honey
  • 3 Coles Australian Free Range Eggs
  • ½ cup (120g) sour cream

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease and line the base and side of a 20cm round cake pan with baking paper.
  2. Step 2

    Arrange the nectarine or plum, slightly overlapping, over the base of the cake pan. Sprinkle with sugar.
  3. Step 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. Step 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.