Tuesday, September 14, 2010
I've been savoring the final flavors of summer, trying to get my fix before all things pumpkin take hold. This nectarine upside-down cake hit the spot. The brown sugar-coated slices of fruit glistened in the sunlight and smelled like the yummiest candied treat, and the cake beneath was light and crumbly. It turned out to be an appropriate combination of summer sweetness and autumnal comfort.
Nectarine Upside-Down Cake
Recipe courtesy of Everyday Food
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup dark brown sugar
4 cups nectarines, cut into bite-size pieces
1 1/2 cups of all-purpose flour (spooned and leveled)
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of coarse salt
3/4 cup of granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup plain Greek yogurt
Preheat oven to 325 F. Place 4 tablespoons 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. Arrange fruit in an even layer in pan. In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with 2 additions of yogurt, and beat to combine.
With a spatula, spread batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, 1 hour and 10 minutes. Let cake cool in pan on a wire rack, 15 minutes. Run a knife around edge of pan and invert cake on to a serving plate. Serve warm or at room temperature. Serves 8 to 10.