Upside Down Nectarine Cake

Time: 1 hour

I wonder as I wander…. how great is this cake for brunch, high noon tea or just as a dessert!

Music Selection: Lindsey Stirling – I Wonder as I Wander


4 – 6 nectarines, skin on

2 cups flour

1 tsp baking soda

½ tsp salt

3 tsp vanilla

½ cup butter

1 ½ cup cream or buttermilk

2 eggs

1 ½ cup brown sugar

Preheat oven to 350 degrees.

Melt butter in a bowl. Pour into a 9 inch springform pan and use a brush to brush some up the sides of the pan.

Sprinkle over the butter ½ cup of the brown sugar.

Sprinkle on top of the brown sugar, 1 tsp of the vanilla.

Slice the peaches into ½ inch slices and layer in a circular pattern starting from the outer rim towards center.

In a bowl, mix the flour, remaining brown sugar, salt and baking soda.

In another bowl, mix the cream, vanilla and eggs. Beat until eggs are well mixed in.

Add the cream mixture to the flour and mix well. Evenly spread over the nectarines.

Bake in the oven for 45 minutes. Let cool for 10 minutes. Then take a knife and run it around edge of pan. Unlock the pan. Place a plate over the cake and gently invert. Slowly take off the pan bottom.

Serve with vanilla ice cream. Enjoy with tea!

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