Nectarine upside down cake

By taniaf

400 cal per serving

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

Details

Servings 8
Preparation time 30mins
Cooking time 31mins

Preparation

Step 1

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.