Nectarine Upside-Down Cake

Nectarine Upside-Down Cake

Yield: 8 servings

Prep: 15

Cook: 1

Total: 1 15

Moist, tender cake with ripe, juicy nectarines or peaches! So pretty and so good. Bonus: the caramelized edges!

4.8 stars (42 ratings)

Ingredients

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup unsalted butter, melted and divided
2 large eggs
½ cup brown sugar, packed
4 nectarines, sliced into 1 1/2-inch thick wedges

Instructions

Preheat oven to 350 degrees F.
In a large bowl, combine flour, sugar, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together buttermilk, 4 tablespoons butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Add remaining 4 tablespoons butter to the bottom of a cast iron skillet or 9-inch cake pan, swirling the pan until the bottom and sides are well coated. Sprinkle brown sugar evenly over the melted butter.
Arrange nectarine slices on top in a single layer. Scoop the batter evenly over the nectarines, smoothing out the top.
Place into oven and bake for 45 minutes, or until a tester inserted in the center comes out clean.
Let cool for 5-10 minutes. Run a knife around the edge of the cake and turn upside down onto a serving plate.
Serve warm.

This Nectarine Upside-Down Cake recipe is brought to you by DAMN DELICIOUS

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