Name: Nectarine, Plum, and Apricot Upside-Down Cakes
Yield: 1
Ingredients: 1 c. unsalted butter -; 3 tbsp. maple syrup -; 1 tsp. dark rum -; 2 c. light brown sugar -; 1/2 tsp. vanilla extract -; 1/2 tsp. Coarse salt -; 2 1/2 lb. nectarines, plums, or apricots -; 1 1/2 c. all-purpose flour -; 1 1/2 c. cake flour -; 1 tbsp. baking powder -; 1 tsp. salt -; 1 c. unsalted butter -; 1 3/4 c. sugar -; 4 large eggs -; 2 tsp. pure vanilla extract -; 1 1/4 c. milk -

Nectarine, Plum, and Apricot Upside-Down Cakes

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Ingredients for - Nectarine, Plum, and Apricot Upside-Down Cakes

1. 1 c. unsalted butter -

2. 3 tbsp. maple syrup -

3. 1 tsp. dark rum -

4. 2 c. light brown sugar -

5. 1/2 tsp. vanilla extract -

6. 1/2 tsp. Coarse salt -

7. 2 1/2 lb. nectarines, plums, or apricots -

8. 1 1/2 c. all-purpose flour -

9. 1 1/2 c. cake flour -

10. 1 tbsp. baking powder -

11. 1 tsp. salt -

12. 1 c. unsalted butter -

13. 1 3/4 c. sugar -

14. 4 large eggs -

15. 2 tsp. pure vanilla extract -

16. 1 1/4 c. milk -

How to cook deliciously - Nectarine, Plum, and Apricot Upside-Down Cakes

1. Stage

Preheat oven to 350 degrees F. Make the fruit enhancer: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, maple syrup, dark rum, light-brown sugar, vanilla extract, and salt until well blended.

2. Stage

Spray five 6- by 3-inch round cake pans or three 12-cup standard muffin tins with cooking spray; if using cake pans, line the bottoms with parchment paper and spray with cooking spray. Divide fruit enhancer evenly among cake pans or muffin tins and spread with an offset spatula to make smooth.

3. Stage

Slice fruit into 1/4-inch wedges. Starting from the inside and working outwards, arrange fruit slices in a fan-like, circular pattern on top of fruit enhancer, using about 2 to 3 pieces fruit per cake. If making mini upside-down cakes, slice fruit into circular, cross-sectional slices about 1/4-inch thick, using one round slice per muffin tin. You can also use thin wedges or slices for the mini upside-down cakes, and arrange in a decorative fashion.

4. Stage

Make cake: Into a medium bowl, sift together flours, baking powder, and salt; set aside.

5. Stage

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.

6. Stage

Divide the batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until the cakes are golden brown and a cake tester inserted in the centers comes out clean, 35 to 40 minutes for the 6-inch cakes, or 20 to 25 minutes for the mini upside-down cakes. Transfer pans to a wire rack to cool 30 minutes, or 20 minutes for minis. Loosen side of cake with small offset spatula or paring knife. Invert cakes onto a rack set atop a baking sheet; peel off the parchment if necessary. Serve warm or cool. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.