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Upside-Down Nectarine Cake

How to Make the Best Upside-Down Nectarine Cake

Upside-down nectarine cake recipe.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 people

Ingredients
  

Cake Topping

  • 3 Nectarines (thinly sliced)
  • 60g Unsalted butter
  • 100g Brown sugar

Cake Ingredients

  • 190g Plain flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 115g Unsalted butter (softened)
  • 200g Granulated sugar
  • 2 Large eggs
  • 1 tsp Vanilla extract
  • 120ml Whole milk

Instructions
 

  • Preheat your oven to gas mark 4/350℉/175℃. Prepare the cake topping by melting the butter over a low heat, and then add the brown sugar, stirring continuously for a few minutes. Then, pour the mixture into a 9-inch round cake tin and arrange the nectarine slices decoratively on top. Set aside.
  • Next, in a mixing bowl, whisk together flour, baking powder, and salt. Then, in a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract
  • Add the dry ingredients to the wet mixture in three batches, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined
  • Gently pour the batter over the prepared nectarines in the pan and spread evenly. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the centre comes out clean
  • Let the cake cool in the pan for 5–10 minutes (no longer, to prevent sticking). Run a knife around the edges of the pan to loosen the cake. Place a serving plate over the pan and carefully invert the cake onto the plate. Let the cake cool slightly before slicing. Optionally, serve with whipped cream or vanilla ice cream.
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