Teresa's Recipes
Summer Bliss Peach and Nectarine Upside Down Cake
Experience summer on a plate with our Summer Bliss Peach and Nectarine Upside Down Cake. This exquisite dessert features juicy peaches and nectarines caramelized to perfection, sitting atop a delicately moist and fluffy cake. This recipe is a nod to the classic Pineapple Upside Down Cake, a popular American dessert from the early 20th century that became a household name when it was published in a 1925 fund-raising cookbook by the Girl Scouts.
Ingredients
- 1/2 cup Milk
- 1 teaspoon Vanilla extract
- 1 Egg
- 1/2 cup Granulated sugar
- 1/4 teaspoon Salt
- 1 teaspoon Baking powder
- 1 cup All-purpose flour
- 2, pitted and sliced Nectarines
- 2, pitted and sliced Peaches
- 3/4 cup Brown sugar
- 4 tablespoons, 2 for melting and 2 for creaming Unsalted butter
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Calories: 270
- Fat: 8g
- Carbs: 46g
- Protein: 4g
- Sodium: 105mg
- Sugar: 30g
Instructions
- Preheat the oven to 350°F (175°C).
- In a 9-inch round cake pan, melt 2 tablespoons of butter over medium heat.
- Sprinkle the brown sugar evenly over the melted butter, ensuring an even caramel layer is formed.
- Artfully arrange the peach and nectarine slices on top of the brown sugar to create a beautiful pattern.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the granulated sugar and remaining 2 tablespoons of softened butter until light and fluffy.
- Beat in the egg and vanilla extract into the creamed mixture.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients. This ensures a smooth batter.
- Carefully pour the batter over the fruit in the cake pan, spreading it evenly to ensure a perfect shape.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it with aluminum foil.
- Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate, revealing the beautiful fruit pattern.
- Serve the peach and nectarine upside down cake warm or at room temperature. For an extra decadent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips
- For a variation, try using a mix of different stone fruits, like plums or cherries, in addition to or in place of the peaches and nectarines. Just ensure the fruit is ripe but firm.