This is a variation of the basic yellow cake! Try it with all nectarines, all plums or even throw in some peaches.
Directions for: Nectarine and Plum Upside-down Cake
Ingredients
8 Tbsp unsalted butter, softened
3 Tbsp light brown sugar
1 Tbsp plus 1 teaspoon vanilla extract
2 medium nectarines, each cut into 8 slices
2 large plums, each cut into 8 slices
cup granulated sugar
2 large eggs
1 cup cake flour
2 tsp ground cinnamon
1 tsp baking powder
tsp table salt
tsp ground nutmeg
cup milk
Directions
1. Preheat the oven to 350 F. Combine 2 tablespoons of the softened butter, the brown sugar, and 1 teaspoon vanilla in a small bowl. Lightly grease the sides of an 8-inch square cake pan; spread the brown sugar mixture evenly over the bottom of the pan. Arrange the nectarine and plum slices in alternating rows over the brown sugar mixture.
2. Combine the granulated sugar and the remaining 6 tablespoons butter in the bowl of a food processor fitted with a chopping blade. Process until fluffy, about 1 minute. Add the eggs and 1 tablespoon vanilla and proccess until combined. Add the flour mixed with the cinnamon, baking powder, salt, and nutmeg; pour the milk over all. Pluse once or twice, just until the flour is moistened. The batter doesn't have to be smooth.
3. Spoon the batter evenly over the fruit in the pan and bake until the centre springs back when gently pressed, about 40 minutes. Cool on a rack in the pan for about 5 minutes, then loosen the edges and invert onto a serving plate. Cut into squares and serve warm.
See more: Vegetarian, Dessert, Fall, Summer, Quick and Easy, Fruit