UPSIDE-DOWN FRESH NECTARINE CAKE

This is a dessert that I made to go with the shepherds pie when we visited my friend’s houseboat a couple of weeks ago.  Sweet and juicy nectarines enhance this traditional sponge cake, drenched with sweet buttery goodness.  Fresh peaches can also be used or a mixture of fresh summer stone fruit.  I whipped up some fresh cream for a dollop on each piece of heavenly goodness.   Here is the recipe.

I’m bringing this dessert to the weekly party hosted by the gracious and creative Angie http://thenovicegardener.wordpress.com/2014/06/27/fiesta-friday-22/

Thanks to Elaine and Prudy for co-hosting this week’s Fiesta Friday.

Ingredients

12 tablespoons unsalted butter

1/2 cup light brown sugar, packed

2 tablespoons honey

3-4 fresh nectarines sliced and pitted

1 1/2 cups unbleached all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon kosher salt

3/4 cup granulated sugar

1 teaspoon vanilla

2 large eggs

1/2 cup whole milk

Directions

1. Preheat oven to 350 degrees.  Butter a 9-inch cake pan with 2-inch sides.  Line the bottom of the pan with parchment paper and butter the parchment.

2. In a small saucepan over medium-low heat or in the microwave, melt 4 tablespoons of the butter.  Stir in the brown sugar and honey until smooth.  Pour the sauce into the prepared cake pan.  Arrange the sliced nectarines in concentric circles over the sauce.  Set aside.

3. In a medium bowl, whisk together the flour, baking powder and salt.  In another bowl, with an electric mixer on medium speed, beat the remaining 8 tablespoons butter with sugar and vanilla until lightened in color and texture, 2-3 minutes.  Add the eggs one at a time, beating until well combined after each.  Beating on low speed just until combined after each addition, add dry ingredients in 3 parts, alternating with the milk in 2 parts.  Spoon the batter evenly over the nectarines.

4. Bake the cake until golden and a skewer inserted in the center comes out clean – 45-50 minutes.  Transfer the cake to a rack and cool in the pan for 50 minutes.  Invert when ready to serve.

 

37 comments

  1. I’ve been waiting for this Loretta, standing here impatiently tapping my fingers, waiting for you to arrive with this cake – looks fabulous and sounds like it’s quite straightforward to make. I am sure it would be wonderful with a scoop of vanilla ice-cream too…thanks for sharing! How’s your garden coming along?

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    1. Aww thanks Selma, so very kind of you. Yes, it is pretty straightforward and there’s so many different types of fruit that you can use this time of year. Vanilla ice-cream sounds wonderful too. The garden is fine, I’m forever transplanting though and moving things around till I get it right. Love spending time out there. Hope to get back with you with an answer regarding a meet-up. It sure would be lovely exchanging stories and talking shop :)). I’ll definitely try my darndest; I’ll be in Reading, Southampton and Cornwall, all over the map :). Maybe a meet up half-way?

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      1. I had a look and maybe when you are in Southampton we could meet in Winchester? It’s just a thought. You make all the arrangements that you need to and if we can fit in a meeting then that would be a bonus! x

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    1. Thanks Lina, a plum upside down cake sounds fab too! There’s so much around this time of year, and you can really dress it up a bit, it presents so well!

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  2. Welcome to Fiesta Friday, Loretta! Oh my goodness…you’ve brought an upside down nectarine cake to the table. I love it! I love nectarines.. I never would have thought about them in an upside down cake…that’s brilliant! I’m so happy to see you, and so happy you shared this recipe with us. Wonderful post! ❤

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    1. Oooo love Trader Joes, they are the best! Do give it a try, I’m sure the nectarines will really pop! It’s so colorful, a cool dessert for the summer too.

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  3. How many dished did you bring to that houseboat, Loretta? 😀 This is indeed delicious. I love the idea of fresh nectarines. So good with coffee or tea!! ❤

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