Nectarine Upside-Down Cake

INGREDIENTS:

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

DIRECTIONS:

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.