Nectarine upside-down cake

Name: Nectarine upside-down cake
Cuisine: American
Ingredients: 10 tbsp unsalted butter, room temperature; 1/2 cup dark brown sugar; 4 cup frozen nectarines, thawed and cut into bite sized pieces. or 4 cups of fresh nectarines cut up; 1 1/2 cup all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup granulated sugar; 2 eggs; 1 tsp pure vanilla extract; 1/2 cup plain greek yoghurt

MoMo74 @cook_2911865

the finished product :hungry

MoMo74 @cook_2911865

the finished product :hungry

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Ingredients

10 tbspunsalted butter, room temperature
1/2 cupdark brown sugar
4 cupfrozen nectarines, thawed and cut into bite sized pieces. or 4 cups of fresh nectarines cut up
1 1/2 cupall-purpose flour
1 1/2 tspbaking powder
1/2 tspbaking soda
1/2 tspsalt
3/4 cupgranulated sugar
2eggs
1 tsppure vanilla extract
1/2 cupplain greek yoghurt

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Steps

1

Preheat oven to 325°F. Place 4 tablespoons butter in a 9 inch cake pan and melt in oven. Remove from oven and sprinkle brown sugar over.
2

Use paper towels to press as much liquid as possible from nectarines. Arrange fruit in even layer in pan.
3

In a medium bowl stir together flour, banking powder, banking soda and salt.
4

In a large bowl beat 6 Tbs butter until light and fluffy. Add granulated sugar and beat until well combined.
5

Beat in eggs one at a time. Beat in vanilla.
6

With mixer on low add flour mixture in three additions, alternating with the yoghurt and beat to combine.
7

Spread batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, about 1 hour 10 mins.
8

Run a knife around edge of pan and invert cake onto serving plate.
9

Enjoy on its own or with cream.