Nectarine Upside-down Cake
to stay on the straight and narrow. And what better
way to indulge my sweet tooth then with fruit. Some deliciously
ripe and juicy nectarines.....baked in a cake.....that's still healthy, right?
We came across these beauties on our weekly shopping trip to Aldi, where they were
on special offer for an unbelievable 45cent a punnet!! We ended up carting home two boxes full. I flicked through my bookshelf and a few of my favourite blogs for some ideas.
I first spotted this on David Lebovitz.com but after much deliberation I decided to try out a home grown blogger's recipe instead (with a few tweeks as I was lime-less!). Many thanks to Babaduck for the inspiration!!
Here's what you'll need:
5-6 Nectarines, sliced
175g Soft Butter, plus 1 tbsp
150g Light Golden Brown Sugar, plus 2 tbsp
1 tsp Vanilla Extract
3 tbsp Creme Fraiche
120g Plain Flour
1 tsp Baking Powder
Pinch of Salt
Pinch of Salt
Preheat oven to 180c/350f/Gas Mark 4.
Melt 1tbsp of butter in the base of a 9inch (23cm) springform tin over very low heat.
Then sprinkle with 2 tbsp of golden brown sugar.
Slice the nectarines and arrange in concentric circles.
Try to pack in as much fruit as possible as it they will shrink in the oven.
Repeat this process until all the gaps have been filled.
Cream the butter and sugar together for 3-4 mins until light and fluffy.
Add vanilla extract and beat until well combined.
( I use a homemade vanilla paste. I'll post more about that later!)
Add the eggs one at a time, making sure each one is well incorporated.
Next, sift in the flour, baking powder and salt. Fold until
everything is well combined.
Fold in creme fraiche.
Pour the batter over the nectarines and smooth the top with a spatula or palette knife.
Ready for the oven!
Bake for approx. 40mins or until golden brown and a skewer comes out clean.
Leave to cool in tin for 10 mins.
Then invert the tin onto a wire cooling rack.
Once turned upside-down, the juice from the fruit will run
into the sponge leaving you with a deliciously moist cake.