Zutaten für Upside Down Nectarine Cake
- Unsalted Butter
- ½ cup granulated sugar (for topping) + 1 ¾ cups granulated sugar (for cake)
- 6-8 nectarines
- 4 large eggs
- 1 cup milk
- Vanilla Extract
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
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Zubereitung von Upside Down Nectarine Cake
- Preheat oven to 350°F (175°C).
- **Prepare the Nectarine Topping:** In a small skillet, melt 2 tablespoons of butter over medium heat.
- Add ½ cup granulated sugar and cook, stirring constantly, for 2 minutes, until melted and slightly caramelized.
- Pour the caramel into a 9-inch round cake pan and spread evenly.
- Arrange 6-8 nectarine halves, cut-side down, overlapping in concentric circles over the caramel.
- **Prepare the Cake Batter:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 ¾ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently pour the batter over the arranged nectarines in the prepared pan.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a serving plate.
- Let cool completely before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
147g
Fat
49g
Carbs
17g
