A buttery brown sugar glaze and the simple white cake below make this upside-down cake irresistible.
Ingredients
- butter, at room temperature: 3 Tbsp
- brown sugar (such as muscovado): 0.25 cup
- nectarines, sliced into bite-size pieces: 4 piece (fresh)
- all-purpose flour: 2 cups
- baking powder: 1 tsp
- salt: 0.75 tsp
- unsalted butter, at room temperature: 11 Tbsp
- white sugar: 0.5 cup
- eggs: 2 piece
- vanilla extract: 2 tsp
Metric Conversion
Stages of cooking
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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.
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Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange nectarine pieces on the brown sugar layer.
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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.
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Increase oven temperature to 350 degrees F (180 degrees C).
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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.
