Nectarine Upside Down Cake
2017-07-06 14:42:49
Serves 10
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
- 1 3/4 cups sugar
- 1 teaspoon salt
- 4 nectarines, cut into 1/2-inch wedges
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 stick butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions
- Preheat oven to 375 degrees and spray a 9X13 baking pan with pam. In a medium pot, combine the sugar, 1/2 teaspoon salt and 1 1/2 tablespoons water and cook over medium-high heat (occasionally swirling pan not stirring) until light brown in color, 5 minutes. Pour into the pan and immediately arrange the nectarine wedges in 3 even rows, pressing down. Be sure to work quickly, as the caramel hardens. In a large bowl, cream together the butter and sugar until fluffy, 5 minutes. Add the eggs, one at a time, and then the vanilla. In a medium bowl, combine the flour, baking powder and baking soda. Add the dry ingredients to the wet, half at a time. Pour batter over nectarines and bake until a toothpick inserted into the center comes out clean, 50 minutes. Let cool 5 minutes and then invert onto a platter.
Notes
- Just as delicious for breakfast as it is for dessert 🙂
Adapted from Food Network Magazine
Adapted from Food Network Magazine
SALT & PREPPY https://www.saltandpreppy.com/
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