UPSIDE-DOWN NECTARINE CAKE

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 UPSIDE-DOWN 

NECTARINE CAKE



Upside-down nectarine cake is a delightful dessert where slices of nectarines are arranged at the bottom of a cake pan, topped with a sweet batter, and baked until golden brown. Once the cake is baked, it's flipped upside down so that the caramelized nectarines become the topping of the cake. This creates a beautiful presentation where the fruit is showcased on top, hence the name "upside-down" cake. It's a wonderful way to enjoy the natural sweetness of nectarines in a moist and flavorful cake.

A vibrant cake with fresh nectarines drenched in sweet buttery goodness. Use fresh nectarines to make the delicious upside-down cake.

In France, there are two terms  for referring these fruits: "nectarine is reserved for smooth skin , peaches which have a free stone" 

Common questions when baking an upside down nectarine cake might include:

1. Can I use other fruits instead of nectarines? 
  • Yes, you can! While nectarines are traditional, you can also use other fruits like peaches, plums, or even pineapple.
2. Do I need to peel the nectarines? 
  • It's a matter of preference. Some recipes call for peeling the nectarines, while others leave the skins on for added texture and color.
3. How ripe should the nectarines be? 
  • The nectarines should be ripe but still firm enough to hold their shape during baking. Overripe fruit may become too mushy and release too much liquid, affecting the texture of the cake.
4. Should I use fresh or canned nectarines? 
  • Fresh nectarines are ideal for the best flavor and texture.
  • However, if fresh nectarines aren't available, you can use canned nectarines, just make sure to drain them well before using.
5. What type of cake batter should I use? 
  • You can use a basic vanilla cake batter or experiment with other flavors like almond or lemon to complement the nectarines. Just make sure the batter is thick enough to hold the fruit slices in place.
6. How do I prevent the cake from sticking to the pan when flipping it?
  •  Make sure to grease the cake pan well before adding the fruit and batter. You can also place a piece of parchment paper at the bottom of the pan to ensure easy release.
7. How do I know when the cake is done baking? 
  • Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs clinging to it, the cake is done. The top should also be golden brown and slightly springy to the touch.
8. Should I let the cake cool before flipping it? 
  • It's essential to let the cake cool in the pan for about 10-15 minutes before flipping it onto a serving plate. This allows the caramelized juices to settle and prevents the cake from falling apart when flipped.


Preparation time: 30 minutes
Cooking time: 1 hour
Servings: 8 

Ingredients:

For the Batter
  • 2 cups or 250 grams all purpose flour
  • 1 cup or 200 grams granulated sugar
  • 1 stick unsalted butter, melted
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup scant cup whole milk
  • 1 tablespoon lemon juice
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the topping
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup packed brown sugar (100g)
  • 2 large nectarines or 4 and over lap them a bit.

Instructions
  1. Preheat oven to 180 degrees. Lightly grease and line a 22cm spring foam cake tin with baking paper.
  2. Add the tablespoon of lemon juice from the bottle or fresh to a liquid measuring cup.
  3. Add milk to the 1 cup line. Microwave for 30-45 seconds then remove from microwave and set aside.
  4. Mix dry batter ingredients. Set aside.
  5. Add milk to a mason jar or container with a lid and shake well. Add back to the 2 cup or larger measuring cup along with wet ingredients for the batter. Whisk until well combined.
  6. Fold wet ingredients into the dry ingredients until well combined but try not to over mix.
  7. Add the 4 tablespoons of melted butter to a nine inch cake pan. Make sure to swirl butter around edge of pan too!
  8. Add the brown sugar evenly over the butter then place nectarines around the edge in a circle repeating until the bottom is lined with nectarines.
  9. Pour the batter to pan then spread to make it even in pan.
  10. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan on wire rack for 15 mins.
  11. Run knife around the edge of the pan to loosen the sides of cake. Turn out onto a cake stand or large plate.
  12. Serve and enjoy!


NOTE

I chose to refrigerate the leftovers. I left in cake stand that I wrapped a little plastic wrap around the outside.! I wanted to make sure it was airtight and figured it should be good a week. You may also freeze completely cooled cake in an airtight container. Enjoy!!


Let’s break down the main ingredients, typically found in an upside down, nectar cake, and their potential benefits:

Nectarines:

  • Rich in vitamins and minerals, especially vitamin C and vitamin A, which are essential for skin health and immune function.
  • High in dietary fiber, aiding digestion and promoting gut health.
  • Contains antioxidants, such as polyphenols, which help fight inflammation and protect against chronic diseases.
  • Low in calories and fat, making them a nutritious choice for desserts.

Flour:

  • Provides carbohydrates, which are the body's primary source of energy.
  • Contains some protein, supporting muscle repair and growth.
  • Supplies B vitamins, including folate, thiamine, and riboflavin, which are important for metabolism and energy production.

Sugar:

  • Adds sweetness and flavor to the cake.
  • Provides quick energy, though it's important to consume sugar in moderation to avoid spikes in blood sugar levels.
  • Enhances the texture and moisture of baked goods.

Butter or Oil:

  • Adds richness and moisture to the cake
  • Supplies fat-soluble vitamins, such as vitamin E and vitamin K.


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