This is such a lovely little cake recipe. Handy to have up your sleeve if you’re lucky enough to have a stone fruit tree out the back or if you’re like me – have a family friend who does. It works perfectly with any variety of stone fruit – think peaches, nectarines, plums or apricots. Alternatively, you could use fresh blueberries, apples or pears – all depends on whats in season.
The perfect afternoon tea – it goes beautifully with a hot cuppa and served up with some yoghurt or cream, it’s a real crowd pleaser. Or why not go all out and throw a scoop of vanilla ice cream on to the plate for a real special treat!
I’ve figured out that I’ll need to make another 20 or so cakes to get through this bucket of nectarines – given to Nee and Pop by their friend, Julie Simmons. (Thanks Julie!)
I better get a move on.
nectarine upside down cake
6 x nectarines, halved and de-stoned
150 grams of butter, softened to room temperature
2/3 cup of sugar, plus an extra dessertspoon (use either white or castor sugar)
3 x eggs
1/4 cup of milk
1 x teaspoon of vanilla extract
1 x cup of self raising flour
- Grease and line a small round 20cm cake tin with baking paper, using either butter or canola oil spray. Preheat the oven to 160℃ (fan forced).
- Sprinkle a dessertspoon of sugar in to the tin, shaking it around so that it coats the base of the pan and the sides.
- Place the nectarines (or fruit of your choice) cut side down so that they fit snugly in to the tin.
- In a stand mixer (or using a handheld mixer) cream together the butter and sugar until pale and creamy.
- Add each egg, mixing after each addition.
- Add the milk and vanilla and fold in the flour until you have a nice smooth cake batter.
- Using a spatula, scrape the mixture in to the tin on top of the fruit.
- Bake the cake for approximately 45 minutes or until a cake skewer comes out clean.
- Carefully turn the cake out on to a wire rack to cool.
Serve warm with a scoop of yoghurt, ice cream or cream.
If you make this cake please leave your comments below. xx