Name: Nectarine Upside-Down Cake
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Butter, at room temperature - 3 tablespoons; Brown sugar (such as muscovado) - ¼ cup; Fresh nectarines, sliced into bite-size pieces - 4; All-purpose flour - 2 cups; Baking powder - 1 teaspoon; Salt - ¾ teaspoon; Unsalted butter, at room temperature - 11 tablespoons; White sugar - ½ cup; Large eggs - 2; Vanilla extract - 2 teaspoons

Ingredients for - Nectarine Upside-Down Cake

1. Butter, at room temperature 3 tablespoons

2. Brown sugar (such as muscovado) ¼ cup

3. Fresh nectarines, sliced into bite-size pieces 4

4. All-purpose flour 2 cups

5. Baking powder 1 teaspoon

6. Salt ¾ teaspoon

7. Unsalted butter, at room temperature 11 tablespoons

8. White sugar ½ cup

9. Large eggs 2

10. Vanilla extract 2 teaspoons

How to cook deliciously - Nectarine Upside-Down Cake

1 . Stage

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.

2 . Stage

Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange nectarine pieces on the brown sugar layer.

3 . Stage

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.

4 . Stage

Increase oven temperature to 350 degrees F (180 degrees C).

5 . Stage

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.