by Elizabeth Newcomer, Innkeeper
Stone fruits are one of my favorite things about summer; give me peaches, nectarines, plums, apricots, cherries all day, everyday! While perusing ingredients in my kitchen and pantry trying to decide on what to make for the afternoon tea today, I realized I had some perfectly ripe nectarines in the refrigerator so I went to my trusty Pinterest and looked up a brand new recipe for Nectarine Upside-Down Cake. I had never tackled upside-down cake before and I have to say, for a first try it was a big success!
Give the recipe from food blogger, Chungah a try the next time you have guests over for dinner this summer!
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup (1 stick) unsalted butter, melted and divided
- 2 large eggs
- ½ cup brown sugar
- 4 nectarines, sliced into 1½ inch thick wedges
- Preheat oven to 350 degrees F.
- In a large bowl, combine flour, sugar baking soda & salt.
- In a second 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 of melted 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 immediately.