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Be Creative with an Upside-Down Cake

Dexter's Anne Kornow tackles a new recipe every month and shares it with the local community.

My husband, Allen, loves nectarines, but only when they are firm enough to crunch when you bite into them. When they get too soft even for me, I make this upside-down cake. I have also used soft pears in the winter. Both versions are yummy.  

Tasters' comments: I shared the pear version with some students. Cindy Wilhemson commented, “It's melt-in-your-mouth yummy. The pear was so sweet and nice—just perfect.”

Christina Mitchell mentioned that “the top portion (pear) almost had a custardlike taste.”

I’m glad they liked it. Allen said the nectarine version is “always a favorite treat."

Nectarine Upside-Down Cake

Topping
2 Tbsp. butter
¼ c. brown sugar
2 medium nectarines, sliced thin

Cake
½ c. butter, softened
1 c. sugar
2 large eggs
½ c. skim milk
1 tsp. vanilla
1¼ c. flour
1 tsp. baking powder
½ tsp. salt

Preheat oven to 350 degrees.

To prepare topping: Melt 2 tablespoons butter over medium heat. Add brown sugar and cook, stirring constantly for two minutes. Transfer the mixture to a 9-inch round cake pan and tilt pan to spread caramel evenly. Arrange nectarine slices so they overlap in concentric circles in pan. 

To prepare cake: Beat butter until creamy. Add sugar and continue beating until light and fluffy. Add eggs and beat until blended. Stir in milk and vanilla, blending well. In a separate bowl, stir together dry ingredients; add to batter and mix on low speed just until blended. Spread batter evenly over nectarines. Bake cake until wooden pick tests clean, about 35 minutes. Let cool on wire rack 10 minutes, then invert onto serving platter. Let cool another 15-20 minutes. Dust with confectioners sugar. Cut into wedges to serve.

This cake may also be served at room temperature if you can get people to wait.

Anne’s comments: "This is so easy to make and is a great way to use up soft fruit."

I’m still looking for some of your favorite recipes for Dexter Patch’s food column. My husband is always a willing guinea pig, and we would love your tried-and-true recipes.

Anne Kornow, family, friends and even willing strangers, will taste- test many of the interesting and delectable recipes. Send your recipe to akcooker@yahoo.com.

Sherry Warden August 07, 2011 at 09:07 PM
Anne, this looks great! I assume it would work well with peaches too? I certainly enjoy reading all your recipes! Sherry
Anne Kornow August 08, 2011 at 10:22 PM
Thanks, Sherry; yes, peaches would be great, too. We prefer the smooth peel of the nectarine, rather than the fuzzy peel of the peaches. But I'll bet the fuzziness would just melt/blend in with the caramel. I"ll have to try it, also--maybe with plums, too.

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