Directions
Put the brown sugar, butter and water in a small skillet and heat until they caramelize. Pour into a 22cm, greased, floured cake tin and spread well over the base.
Wash and cut the nectarines into slices but not too thin, and arrange on the base of the cake tin with the caramel. Whisk the soft butter and sugar in a food processor until fluffy. Add eggs and mix well. Now add the lukewarm milk, alternating with the flour. Finally stir in the baking powder and mix well until smooth.
Pour the mixture over the peaches, level well and bake at 180 °C for 50 minutes. Remove from oven and leave the cake until cool, then tip onto a serving dish.
Ingredients
- FOR THE CARAMEL
- 40 g butter
- 120 g brown sugar
- 1 tablespoon water
- FOR THE DOUGH
- 400 g nectarines
- 2 eggs
- 130 g sugar
- 140 g of soft butter
- 125 g milk
- 1 teaspoon baking powder
- 200 g flour
Upside-Down Nectarine Cake
Ingredients
- FOR THE CARAMEL
- 40 g butter
- 120 g brown sugar
- 1 tablespoon water
- FOR THE DOUGH
- 400 g nectarines
- 2 eggs
- 130 g sugar
- 140 g of soft butter
- 125 g milk
- 1 teaspoon baking powder
- 200 g flour
Directions
Put the brown sugar, butter and water in a small skillet and heat until they caramelize. Pour into a 22cm, greased, floured cake tin and spread well over the base.
Wash and cut the nectarines into slices but not too thin, and arrange on the base of the cake tin with the caramel. Whisk the soft butter and sugar in a food processor until fluffy. Add eggs and mix well. Now add the lukewarm milk, alternating with the flour. Finally stir in the baking powder and mix well until smooth.
Pour the mixture over the peaches, level well and bake at 180 °C for 50 minutes. Remove from oven and leave the cake until cool, then tip onto a serving dish.
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