Nectarine And Blueberry Upside Down Cake Recipes

NECTARINE AND BLUEBERRY UPSIDE DOWN CAKE

Nectarine and Blueberry Upside Down Cake image

This pretty Nectarine and Blueberry Upside Down Cake is super moist, tender, and delicious. Perfect for tea time or dessert!

Provided by Linda Ooi

Categories Dessert

Time 1h15m

Number Of Ingredients 10

Ingredients

3 nectarines ((peeled and cut into ¼ inch thick slices))
1½ cups blueberries ((180g))
1½ cups spelt (or all purpose flour (225g))
1 tsp baking powder
½ tsp baking soda
1 stick butter ((½ cup/113g))
½ cup sugar ((110g))
1 tsp vanilla extract
2 large eggs
½ cup sour cream ((115g))

Steps:

Grease and flour a deep 8-inch (20cm) diameter round baking pan. Arrange sliced nectarines in a circle on the outer perimeter of pan. Place ½ cup (60g) blueberries in the middle.
In a medium sized bowl, combine flour, baking powder, and baking soda. Set aside.
In a mixing bowl, cream butter and sugar till light and fluffy, about 3 minutes. Add vanilla and then eggs, one at a time, beating after each addition.
Beat in dry mixture and sour cream alternately on low to medium speed until just combined. Fold in the rest of the blueberries and pour batter into prepared pan.
Bake in a 350°F (180°C) oven for 60 minutes.
Let cake stand in pan for 5 minutes. Invert cake onto plate keeping plate and pan firmly pressed together. Replace any fruit stuck to the bottom of the pan.
Serve cake at room temperature.

Nutrition Facts : Calories 333 kcal, ServingSize 1 serving

NECTARINE UPSIDE DOWN CAKE

Nectarine Upside Down Cake image

My husband only likes very firm, hard nectarines. When we end up with too many softer ones (the way most people like them), I make this recipe. It's great warm or at room temperature for brunch or dessert.

Provided by akcooker

Categories Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1/4 cup brown sugar, firmly packed
2 -3 nectarines, peeled and sliced (no need to peel if nectarines are very soft)
1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
1/2 cup egg substitute or 2 large eggs
1/2 cup skim milk
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

Preheat oven to 350 degrees. Melt 2 tablespoons butter over medium heat. Add brown sugar and cook, stirring constantly, 2 minutes. Transfer to 9" round cake pan and spread evenly. Arrange nectarine slices over top in concentric circles in pan. If using large nectarines, you will only need 2 nectarines and will make two overlapping circles. If using smaller nectarines, you may need 3 nectarines and have more circles.
Beat butter until creamy. Add sugar and continue beating until light and fluffy. Add egg substitute or eggs and beat until blended. If using egg substitute, the mixture may look slightly curdled. Stir in milk and vanilla, blending well. Stir together dry ingredients; add to batter and mix on low speed just until blended. Batter is not very thick.
Spread batter evenly over nectarines. Bake cake until wooden pick tests clean, about 30-35 minutes. Let cool on wire rack 10 minutes, then invert onto serving platter. Cut into wedges to serve.
This is great, warm, for brunch. For dessert, I sometimes add slightly sweetened whipped cream.

Nutrition Facts : Calories 352.1, Fat 14.7, SaturatedFat 9.2, Cholesterol 38.4, Sodium 358.9, Carbohydrate 51.8, Fiber 1.1, Sugar 34.9, Protein 4.7

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