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Nectarine Upside-Down Cake
Prep
20 mins
Cook
35 mins
Servings
10
Difficulty
Medium
This nectarine upside down cake is one of my absolute favorite summer desserts, and honestly, it's almost embarrassingly easy to make. Fresh nectarines are naturally sweet and packed with vitamin C, so you're getting a little nutrition boost with your treat. The beauty of this recipe is that it comes together in just 55 minutes total, and you probably have the basic ingredients on hand already. The caramelized brown sugar and butter create this gorgeous, sticky topping that looks fancy enough for company, but requires almost no special skill. I promise you'll be making this one on repeat once you taste it.
Ella x
Ingredients
- 33 tablespoons butter, at room temperature
- ¼ cup brown sugar (such as muscovado)¼ cup brown sugar (such as muscovado)
- 44 fresh nectarines, sliced into bite-size pieces
Detail level
Instructions
- 1
Preheat oven to 340 degrees F (170 degrees C). Place butter in a 9-inch round cake pan and melt in the oven as it preheats.
- 2
Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange nectarine pieces on the brown sugar layer.
- 3
Gently whisk flour, baking powder, and salt together in a bowl. Beat unsalted butter and white sugar together in a separate bowl until creamy and smooth; add eggs, 1 at a time, beating well after each addition. Beat vanilla extract into the creamed butter mixture. Add flour mixture to creamed butter mixture; beat on low speed just until batter is combined, about 1 minute. Spread batter over nectarine layer.
- 4
Increase oven temperature to 350 degrees F (180 degrees C).
- 5
Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in pan on a wire rack for 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.
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