Description
This delicious nectarines upside-down cake is perfect for a warm dessert any time!
Ingredients
Scale
- 4 ripe nectarines, pitted and sliced
- 1/2 cup (115 g) unsalted butter, divided
- 1 cup (200 g) brown sugar, packed
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk
Instructions
- Preheat your oven to 350°F (175°C). In a 9-inch round cake pan, melt 1/4 cup (57 g) of the butter in the oven. Sprinkle the brown sugar over the melted butter. Arrange the sliced nectarines on top.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the remaining 1/4 cup (57 g) of softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined.
- Carefully pour the batter over the arranged nectarines, spreading it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted comes out clean and the top is golden brown.
- Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen it. Invert the cake onto a serving plate.
- Let the cake cool slightly before slicing. Serve warm or at room temperature.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This cake is best served warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg