Nectarine upside-down cake Recipe

• For the topping:
• 40 g butter, room temperature
• ¼ cup brown sugar (Muscovado)
• 4 nectarines, fresh, sliced into bite-size pieces
• For the cake:
• 170 g unsalted butter, room temperature
• ½ cup sugar
• 2 cups all-purpose flour
• 1 tsp baking powder
• ¾ tsp salt
• 2 large eggs
• 2 tsp vanilla essence

Directions

1.

For the topping, preheat oven to 170°C. Place butter in a 9-inch round cake pan (2 inches deep) and melt in oven. Remove pan from oven and sprinkle brown sugar evenly over butter.

2.

Arrange fruit in an even layer in pan.

3.

For the cake, in a medium bowl, whisk gently to combine flour, baking powder and salt.

4.

Using an electric mixer, cream the butter and sugar until fluffy.

5.

Add the eggs one at a time, beating well in between, followed by the vanilla.

6.

Add the flour mixture and beat on low speed until just combined, about one minute.

7.

With a spatula, spread batter over nectarines. Bake at 180°C for 35-40 minutes until cake is golden brown and a toothpick inserted in center comes out clean.

8.

Let cake cool in pan on a wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate.

9.

Serve warm or at room temperature.