Nectarines are in season and I am in heaven! Every year I make at least a couple of desserts using this yummy fruit. This year first up is this simple nectarine cake or nectarine upside down cake.
This cake is simple and especially soft fruit and sweet buttery bits between are irresistible!
Depending on how you line your baking form this cake might leak during baking so place it on another baking form lined with baking paper for easier clean up.
You can wait for cake to cool before removing baking form and paper and serve it warm. I actually prefer it that way. Just be careful as the fruit is more fragile when warm.
This nectarine cake is delicious on its own. But if you want something extra you can serve it with whipped cream, ice cream or some powdered sugar on top.
Also, fruit you use for this cake doesn´t need to be very ripe as it will soften up during baking. And it will actually hold better and make for a nicer presentation.
Nectarine cakeCourse: Desserts
1 tbsp soft butter
50 gr muscavado sugar
150 gr soft butter
150 gr caster sugar
225 gr plain flour
1,5 tsp baking powder
1 tsp baking soda
110 gr Greek yoghurt
1 tsp vanilla (powder)
- Preheat the oven at 180 °C. Cut fruit into slices.
Line bottom of an 23 cm oven form with baking paper and grease sides with butter.
- Smear butter all over baking paper then sprinkle over with the muscavado sugar.
Layer over with slices of fruit.
- In a big bowl add soft butter and sugar and mix, using electric mixer, until pale and fluffy. Add one egg at the time and mix briefly after adding each. Sift in dry ingredients, add yoghurt and mix, using a spatula, just until combined.
Spread over the fruit.
- Bake for around 1 hour or until toothpic inserted comes out clean.
- Leave to cool for at least 20 minutes. Then remove the sides from the tin. Place serving plate on top of the cake, flip then remove bottom of the baking tin and the baking paper.
Cut into slices and enjoy!