Nectarine Upside-Down Cake

Recipe View Preheat oven to 340°F (170°C). Place 3 tablespoons of butter in a 9-inch round cake pan and place the pan in the oven to melt the butter while preheating. (5 minutes)

Recipe View Remove the pan from the oven and evenly sprinkle the brown sugar over the melted butter. Arrange the nectarine slices attractively over the brown sugar layer, ensuring even coverage. (5 minutes)

Recipe View In a medium bowl, whisk together the flour, baking powder, and salt until well combined. (2 minutes)

Recipe View In a separate large bowl, cream together 11 tablespoons of softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. (5 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The batter should be smooth but not overworked. (3 minutes)

Recipe View Gently spread the batter evenly over the nectarine layer in the cake pan. (2 minutes)

Recipe View Increase oven temperature to 350°F (180°C). Bake in the preheated oven until the cake is golden brown and a toothpick inserted into the center comes out clean. (35-40 minutes)

Recipe View Let the cake cool in the pan on a wire rack for 15 minutes. This allows the caramel to set slightly and makes for easier release. (15 minutes)

Recipe View Run a thin knife around the edge of the pan to loosen the cake. Invert the cake onto a serving plate. Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.