“If I was made of cake, I’d eat myself before anyone else could.” – Emma Donoghue.
A wise lady.
TIP on baking with FRUIT: Pectin is a component not present in cake batters or doughs, but it is present in many fruits. It’s the stabilizing carbohydrate that keeps the structure of the fruit together. The percentage of pectin varies per fruit type (nectarines are lower on the pectin scale), but as it’s heated, pectin dissolves and the fruits will soften and lose their shape.
Moral of the story: Over-baking this cake will result in some over-mushy nectarines. Avoid it if possible.
Fruity Nectarine Upside Down Cake
This recipe has been modified from the original recipe: “Damn Delicious – Nectarine Upside Down Cake“
Makes: 1 cake
Time to prepare: 20 min prep, 45 min baking
- 2 cups flour
- 1/2 cup sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 2 eggs
- 2 tbsp melted unsalted butter
- 1/2 cup brown sugar
- 3 nectarines, sliced
WHAT DO I DO?
- Preheat oven to 350 degrees.
- BOWL 1: Mix flour, sugar, baking soda and salt.
- BOWL 2: Whisk unsweetened almond milk, unsweetened applesauce and eggs.
- Pour BOWL 2 into BOWL 1 and mix until all ingredients are incorporated.
- In a 9 inch baking pan, coat with melted butter (on the sides too!)
- Sprinkle brown sugar evenly onto pan. The combo of brown sugar + melted butter will form a nice caramel glaze for the top of our cake.
- Slice 3 nectarines and arrange them on the pan. Pour the cake batter evenly over nectarines.
- Bake for 45 minutes. Let cool for at least 20 minutes, and flip onto a plate when you’re ready to serve.