Nectarine Upside-Down Cake
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup (1 stick) unsalted butter, melted and divided
- 2 large eggs
- 1/2 cup brown sugar, packed
- 4 nectarines, sliced into 1 1/2-inch thick wedges
Preheat the oven to 350 degrees F.
In a large bowl, combine the flour, sugar, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together the buttermilk, 4 tablespoons butter and eggs.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Add the remaining 4 tablespoons butter to the bottom of a cast iron skillet or 9-inch cake pan, swirling the pan until the bottom and sides are well coated. Sprinkle the brown sugar evenly over the melted butter. Arrange the nectarine slices on top in a single layer. Scoop the batter evenly over the nectarines, smoothing out the top.
Place into oven and bake for 45 minutes, or until a tester inserted in the center comes out clean.
Let cool for 5-10 minutes. Run a knife around the edge of the cake and turn upside down onto a serving plate. Serve immediately.
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