Please let this be my morning sunrise always. Well, fake morning sunrise, as I took these pics in the afternoon. But don’t it look like a sun and flowers? Only the best way of waking? Can’t get over it.
My love of this cake was extreme. I mean, look at the fruit. Juiciest of nectarines, brownest of toasty beurre, caramelized of of tastiest sugar. And it was pretty. And it was easy. And it was easy to make it pretty. Upside down cakes rule.
For the longest time, I thought the only upside down cakes that existed were pineapple upside down cakes. You know, like the ones with pineapple rings and maraschino cherries? Turns out, you can make an upside cake with just about any fruit. It’s the American version of a tarte tatin.
These pictures. I am impressing myself with my own self. Stop.
Perhaps I should give more credit where credit is due. God, thank you for PERFECT RIPE FRUIT and FINE MOTOR SKILLS and also DIFFERENT COLORS and THIS CAKE RECIPE and BROWN BUTTER.
Make sure you bake the cake long enough, ’til the top is a deep golden brown. I kept testing it, but my tester kept pulling up batter. Oddly, when I tested it at the end in a different spot (still near the middle), it came up with nothing. So try that, see what works. Perhaps it depends on how juicy your nectarines are.
Flip and serve. Because of the butter/sugar layer on the bottom of the pan, this baby will fall out onto a serving platter like a dream. Again, upside down cakes rule. For breakfast, lunch, dinner or dessert.
Nectarine Brown Butter Upside Down Cake
Adapted from Damndelicious
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup (1 stick) unsalted butter, melted and divided
2 large eggs
1/2 cup brown sugar, packed
4 nectarines, sliced into 1 1/2-inch thick wedges
Preheat the oven to 350 degrees F. Melt the butter in a small saucepan over medium high heat until the butter foams, stirring occasionally until it turns golden brown and starts to smell nutty. Scrape up all the bits from the bottom, and set aside to cool a bit.
In a large bowl, combine the flour, sugar, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together the buttermilk, 4 tablespoons of the browned butter and the eggs. Pour the mixture over the dry ingredients and stir together until just combined.
Add the remaining 4 tablespoons butter to the bottom of a cast iron skillet or 9-inch cake pan, swirling the pan until the bottom and sides are well coated. Sprinkle the brown sugar evenly over the butter. Arrange the nectarine slices on top in a single layer. Scoop the batter evenly over the nectarines, smoothing out the top.
Place into oven and bake for 45-50 minutes, or until a tester inserted in the center comes out clean.
Let cool for 5-10 minutes, then run a knife around the edge of the cake and turn upside down onto a serving plate. Serve immediately or serve at room temperature.