Nectarine upside down cake

400 cal per serving
Nectarine upside down cake
Nectarine upside down cake

PREP TIME

30

minutes

TOTAL TIME

31

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

31

minutes

SERVINGS

8

servings

Ingredients

  • 10

    tbsp (1 1/4 sticks) butter, room temp

  • 1/2

    cup dark brown sugar

  • 4

    cups frozen nectarines, thawed and cut into small pieces

  • 1 1/2

    cups flour

  • 1.5

    tsp baking powder

  • 1/2

    tsp baking soda

  • 1/2

    tsp salt

  • 3/4

    cup sugar

  • 2

    eggs

  • 1

    tsp vanilla

  • 1/2

    cup greek yogurt

Directions

Preheat oven to 325. Place 4 tbsp butter in a 9 inch round cake pan and melt in oven. Remove pan from oven and sprinkle brown sugar evenly over butter. With 2 double thick layers of paper towels, press liquid out of nectarines. 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 tbsp butter on high until fluffy. Add granulated sugar and beat until well combined. Beat in eggs on at a time. Beat in vanilla. With mixer on low, add flour mixture in 3 additions, alternating with 2 additions yogurt, beat to combine. With spatula, spread batter over nectarines. Bake until cake is dark golden and baked through, 1 hour. Let cool on rack, 15 minutes. Run knife around edge of pan, invert cake onto serving plate.

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