Summer Bliss Peach and Nectarine Upside Down Cake

Ingredients

• Milk (1/2 cup)
• Vanilla extract (1 teaspoon)
• Egg (1)
• Granulated sugar (1/2 cup)
• Salt (1/4 teaspoon)
• Baking powder (1 teaspoon)
• All-purpose flour (1 cup)
• Nectarines (2, pitted and sliced)
• Peaches (2, pitted and sliced)
• Brown sugar (3/4 cup)
• Unsalted butter (4 tablespoons, 2 for melting and 2 for creaming)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a 9-inch round cake pan, melt 2 tablespoons of butter over medium heat.
3. Sprinkle the brown sugar evenly over the melted butter, ensuring an even caramel layer is formed.
4. Artfully arrange the peach and nectarine slices on top of the brown sugar to create a beautiful pattern.
5. In a mixing bowl, whisk together the flour, baking powder, and salt.
6. In a separate bowl, cream together the granulated sugar and remaining 2 tablespoons of softened butter until light and fluffy.
7. Beat in the egg and vanilla extract into the creamed mixture.
8. 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.
9. Carefully pour the batter over the fruit in the cake pan, spreading it evenly to ensure a perfect shape.
10. 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.
11. Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate, revealing the beautiful fruit pattern.
12. 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.