Zutaten für Nectarine Upside Down Cake
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup packed light brown sugar
- 6-8 ripe nectarines, halved and pitted
- Sugar
- Egg Substitute
- Skim Milk
- Vanilla
- All Purpose Flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
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Zubereitung von Nectarine Upside Down Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cast iron skillet or baking pan.
- In the prepared skillet, arrange the nectarine halves cut-side down in a single layer, slightly overlapping.
- In a medium bowl, whisk together the melted butter, brown sugar, and cinnamon until well combined.
- Pour the butter mixture evenly over the arranged nectarines in the skillet.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter evenly over the nectarine and brown sugar mixture in the skillet.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the skillet for 10-15 minutes before inverting it onto a serving plate. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
139g
Fat
45g
Carbs
17g
