NECTARINE UPSIDE-DOWN CAKE
This simple cake is terrific on its own, but feel free to up the ante with lightly sweetened whipped cream or vanilla-bean ice cream. Try other frozen stone fruit like peaches or plums in place of the nectarines.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Place 4 tablespoons butter in a 9-inch round cake pan (2 inches deep) and melt in oven. Remove pan from oven and sprinkle brown sugar evenly over butter.
- With two double-thick layers of paper towels, press as much liquid as possible out of nectarines. Arrange fruit in an even layer in pan.
- In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine.
- With a spatula, spread batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, 1 hour 10 minutes. Let cake cool in pan on a wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.
NECTARINE UPSIDE-DOWN CAKE
A buttery brown sugar glaze and the simple white cake below make this upside-down cake irresistible.
Provided by Laka kuharica - Easy Cook
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 340 degrees F (170 degrees C). Place butter in a 9-inch round cake pan and melt in the oven as it preheats.
- Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange nectarine pieces on the brown sugar layer.
- Gently whisk flour, baking powder, and salt together in a bowl. Beat unsalted butter and white sugar together in a separate bowl until creamy and smooth; add eggs, 1 at a time, beating well after each addition. Beat vanilla extract into the creamed butter mixture. Add flour mixture to creamed butter mixture; beat on low speed just until batter is combined, about 1 minute. Spread batter over nectarine layer.
- Increase oven temperature to 350 degrees F (180 degrees C).
- Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in pan on a wire rack for 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.
Nutrition Facts : Calories 327 calories, Carbohydrate 38.7 g, Cholesterol 79.9 mg, Fat 17.5 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 10.6 g, Sodium 265 mg, Sugar 18.1 g
NECTARINE UPSIDE-DOWN CAKE WITH SALTED CARAMEL
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees Fand coat a 9-inch-square cake pan with cooking spray. Combine 3/4 cup sugar, 1/2 teaspoon fine salt and 1 1/2 tablespoons water in a medium saucepan and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and immediately pour into the prepared cake pan (the caramel hardens quickly). Arrange the nectarines over the caramel in 4 rows; set the pan aside.
- Whisk the flour, baking powder, baking soda and the remaining 1/2 teaspoon fine salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the nectarines and spread evenly.
- Transfer to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely. Sprinkle with sea salt.
NECTARINE UPSIDE DOWN CAKE
My husband only likes very firm, hard nectarines. When we end up with too many softer ones (the way most people like them), I make this recipe. It's great warm or at room temperature for brunch or dessert.
Provided by akcooker
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Melt 2 tablespoons butter over medium heat. Add brown sugar and cook, stirring constantly, 2 minutes. Transfer to 9" round cake pan and spread evenly. Arrange nectarine slices over top in concentric circles in pan. If using large nectarines, you will only need 2 nectarines and will make two overlapping circles. If using smaller nectarines, you may need 3 nectarines and have more circles.
- Beat butter until creamy. Add sugar and continue beating until light and fluffy. Add egg substitute or eggs and beat until blended. If using egg substitute, the mixture may look slightly curdled. Stir in milk and vanilla, blending well. Stir together dry ingredients; add to batter and mix on low speed just until blended. Batter is not very thick.
- Spread batter evenly over nectarines. Bake cake until wooden pick tests clean, about 30-35 minutes. Let cool on wire rack 10 minutes, then invert onto serving platter. Cut into wedges to serve.
- This is great, warm, for brunch. For dessert, I sometimes add slightly sweetened whipped cream.
Nutrition Facts : Calories 352.1, Fat 14.7, SaturatedFat 9.2, Cholesterol 38.4, Sodium 358.9, Carbohydrate 51.8, Fiber 1.1, Sugar 34.9, Protein 4.7
CHERRY NECTARINE UPSIDE-DOWN CAKE
Here in sunny southern California, we have many types of fruit growling in our yard, which makes this spectacular-looking dessert all the more fun.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- Melt 1 tablespoon butter; pour into a 9-in. round baking pan; sprinkle with brown sugar. Place a few cherries in center and arrange remaining cherries around edge of pan. Toss nectarines with lemon juice. Arrange nectarines in a circular pattern over sugar, overlapping slices; set aside. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in almonds. Spoon over fruit. , Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve warm.
Nutrition Facts : Calories 291 calories, Fat 9g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 273mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
NECTARINE LEMON UPSIDE-DOWN CAKE
Cream cheese adds the rich flavor to this lemon upside cake with fresh nectarines!
Provided by My Food and Family
Categories Fruit Recipes
Time 1h10m
Yield Makes 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350º F. Line bottom of 9-inch cake pan with parchment paper. Sprinkle with brown sugar and 2 Tbsp. of the butter, melted. Cut nectarine halves into 1/4-inch-thick slices. Arrange, with slices slightly overlapping, in concentric circles on bottom of prepared pan; set aside.
- Remove 2 Tbsp. of the granulated sugar; set aside. Place remaining granulated sugar in large bowl of electric mixer; add remaining butter and cream cheese. Beat on medium speed until creamed. Add egg yolks and lemon juice; beat on low speed until incorporated. Add flour, baking powder and baking soda; mix well. Set aside.
- Beat egg whites in clean medium bowl with electric mixer on high speed until foamy. Gradually add reserved 2 Tbsp. sugar, beating until soft peaks form. Gently stir into cake batter just until incorporated. Pour into prepared pan.
- Bake 50 to 55 min. or until wooden toothpick inserted in center comes out clean. Cool 5 min; invert onto wire rack. Remove parchment paper; cool cake completely. Top with whipped topping before serving.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
UPSIDE-DOWN NECTARINE CAKE
It seems like the summer stone fruit season is far too short. This is a nice change of pace cake, which can also be made with peaches instead.
Provided by JackieOhNo
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Prepare topping: Place 2 T. butter in small skillet and melt over medium heat. Add sugar and cook, stirring constantly, 2 minutes. Transfer to 9-inch round cake pan and spread evenly. Arrange nectarines overlapping in concentric circles in pan.
- Prepare cake batter: Beat butter in mixer bowl until creamy. Add sugar and continue beating until light and fluffy. Add eggs and beat until blended. Stir milk and vanilla together, pour into batter, and mix until blended. Stir flour, baking powder, and salt together in small bowl, add to batter, and mix on low speed just until blended. Spread batter evenly over nectarines.
- Bake cake until wooden pick inserted in center comes out clean, about 35 minutes. Let cool on wire rack 10 minutes, then invert onto serving platter. Let cool another 30 minutes. Cut into wedges and serve.
Nutrition Facts : Calories 364.9, Fat 16.6, SaturatedFat 9.9, Cholesterol 93.2, Sodium 218, Carbohydrate 51.4, Fiber 1.6, Sugar 36.8, Protein 4.6
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