Nectarine Upside-Down Cake Recipe
With all these delicious nectarines available this time of year, why not try a simple upside-down cake that showcases the season’s fruit? Perfect for breakfast or dessert, serve with a dollop of crème frâiche and coffee.
- 10 Tbsp unsalted butter, room temperature
- 1/2 cup brown sugar
- 4 cups nectarines, cut into bite-sized slices
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp coarse sea salt
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup plain Greek yogurt
- Preheat oven to 325?F. Place 4 tablespoons butter in a round 9-inch cake pan and melt in oven. When melted, sprinkle brown sugar evenly over top. Arrange nectarines in one even layer in bottom of pan.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a large mixing bowl, beat 6 tablespoons butter until light and fluffy, add sugar and beat until combined, beat eggs one at a time. When blended add vanilla.
- On low, add flour mixture in three parts, alternating with yogurt until combined. Spread mixture over nectarines and bake until cake is dark golden brown and a toothpick inserted comes out clean, about an hour and 10 minutes.
- Let cool 15 minutes and run a knife along the edge, invert cake on to serving plate to serve.
Note: this recipe was initially published on September 28th, 2011 under the title Washington White Peaches, Turned Upside-Down and used peaches instead of nectarines.
What are you making with this seasons first stone fruit? Let us know in the comments below.