I’m back to baking and get really excited when new season stone fruit hits the market, so here is my luscious Upside Down Cake recipe made with fresh nectarines.
This is a recipe my Mum gave me and she used to use canned apricot halves and tuck walnut halves in between the apricots. I make it with canned fruit during winter months, such as apricots, plums or peaches. It is delicious served hot as it is almost pudding-like.
But you can’t beat the seasonal stone fruits that the warmer months bring to create this beauty.
I also have a variation of this recipe, my Sour Cherry Chocolate Cake on the website that is also divine.
There is something so magical about how an upside down cake turns out…just don’t let it see your fear when you are flipping it!
NECTARINE UPSIDE DOWN CAKE
Makes 1 x 22cm cake
3 large nectarines, cut into wedges
1/3 cup sugar
125g unsalted butter, melted
2 large eggs
1 teaspoon vanilla essence
1 cup sugar
1 cup plain flour
1 teaspoon baking powder
1/2 cup warm milk
125g butter, melted
toasted slivered almonds, for sprinkling, optional
Butter and line a 22-23cm round cake tin and arrange nectarines on the base. Sprinkle with sugar and pour over melted butter.
Beat eggs, vanilla and sugar for 10 minutes until thick and creamy. Sift flour and baking powder on top and fold in gently. Stir in milk and melted butter. Pour over nectarines in cake pan and bake at 180°C for 45 minutes or until golden brown. This cake colours quickly and so may need to be loosely covered with foil to complete cooking. Allow to stand 5 minutes before turning out upside down onto a serving plate. Serve sprinkled with toasted almonds.