Nectarine Upside-Down Cake You Have To Try

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Nectarine Upside-Down Cake

"A buttery brown sugar glaze and the simple white cake under make this upside-down cake irresistible."

Ingredients :

Topping:
three tablespoons butter, at room temperature
1/4 cup brown sugar (together with muscovado)
4 fresh nectarines, sliced into chunk-length pieces
Cake:
2 cups all-cause flour
1 teaspoon baking powder
3/four teaspoon salt
11 tablespoons unsalted butter, at room temperature
half cup white sugar
2 big eggs
2 teaspoons vanilla extract

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H15M

Preheat oven to 340 levels F (170 stages C). Place butter in a 9-inch spherical cake pan and melt in the oven as it preheats.
Remove pan from oven and sprinkle brown sugar lightly over melted butter. Arrange nectarine portions on the brown sugar layer.
Gently whisk flour, baking powder, and salt together in a bowl. Beat unsalted butter and white sugar together in a separate bowl until creamy and smooth; upload eggs, 1 at a time, beating properly after each addition. Beat vanilla extract into the creamed butter aggregate. Add flour mixture to creamed butter combination; beat on low pace simply until batter is blended, about 1 minute. Spread batter over nectarine layer.
Increase oven temperature to 350 levels F (a hundred and eighty ranges C).
Bake in the preheated oven until cake is golden brown and a toothpick inserted in the middle comes out smooth, 35 to forty minutes. Cool cake in pan on a wire rack for 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.

Notes :

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