Nectarine Upside Down Cake
Ingredients
- 1/3 cup butter, divided
- 1/3 cup packed brown sugar
- 2 large Washington nectarines, pitted and sliced into wedges (about 2 cups)
- 1/2 cup sugar
- 1 egg
- 1 tbsp almond liqueur*
- 1-1/4 cups flour
- 1-1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- Lavender blossoms, optional
Instructions
- Melt 3 tablespoons butter in round 9-inch oven-safe skillet or cake pan.
- Sprinkle brown sugar evenly over butter. Arrange nectarine wedges in circular pattern over brown sugar.
- Combine remaining butter and granulated sugar in mixer bowl; mix thoroughly.
- Add egg and liqueur and mix 3 to 4 minutes until light and fluffy.
- Combine flour, baking powder and salt; mix well.
- Add flour mixture and milk to butter mixture alternately, starting and ending with flour mixture; mix only until smooth. Spoon batter over nectarines.
- Bake at 350ºF about 45 minutes or until wooden pick inserted near center comes out clean.
- Loosen edges and place serving plate over pan.
- Carefully turn upside down on serving plate. Remove pan. Garnish with lavender blossoms if desired and serve warm.
Notes
Serving suggestion: If desired, serve with whipped topping. For lower calorie, serve with nonfat vanilla yogurt.
*1 teaspoon almond extract may be substitute
Nutrition
Calories: 202kcalCarbohydrates: 32gProtein: 3gFat: 7gCholesterol: 39mgSodium: 169mgFiber: 1g
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