Nectarine Upside-Down Cake

This will probably be my last post for a while.  Back to work next week!  Maybe some other people can post recipes (hint, hint).

Ingredients

10 T (1 1/4 sticks) unsalted butter, room temperature

1/2 cup dark brown sugar

4 cups frozen (I used fresh) nectarines, thawed and cut into bite-size pieces

1 1/2 cups all purpose flour

1 1/2 t. baking powder

1/2 t. baking soda

1/2 teaspoon coarse salt

3/4 cup granulated sugar

2 large eggs

1 t. vanilla extract

1/2 cup plain Greek yogurt

Preparation

1. Preheat oven to 325 degrees.  Place 4 tablespoons butter in a 9-inch round cake pan (2 inches deep at least) and melt in oven.  Remove pan from oven and sprinkle brown sugar evenly over butter.

2. With two double-thick layers of paper towels, press as much liquid as possible out of nectarines.  Arrange fruit in an even layer in pan.

3. In a medium bowl, stir together flour, baking powder, baking soda, and salt.  In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy.  Add granulated sugar and beat until well combined.  Beat in eggs, one at a time, scraping down bowl as needed.  Beat in vanilla.  With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine.

4. With a spatula, spread batter over nectarines.  Bake until cake is dark golden brown and toothpick inserted in center comes out clean (I recommend putting a pan underneath to catch drippings; mine dripped all over my oven!), 1 hour 10 minutes (it took mine 55 minutes to be done, so watch it).  Let cake cool in pan on a wire rack, 15 minutes.  Run a knife around edge of pan and invert cake onto a serving plate.  Serve warm or at room temperature.

*Notes added by recipe writer: 

1. Key to Success - Pressing excess liquid from the thawed fruit makes all the difference in the texture of this cake, so don't rush that step.

2. Try other frozen stone fruit like peaches or plums instead.

3. Serve with whipped cream or vanilla ice cream.

Foodie Friend 1

Foodie Friend 3

*Recipe from Everyday Food Issue 75*

- Sarah