Honey-sweet nectarines and plums bake gorgeously in this simple Nectarine-Plum Upside-Down Cake.
Nectarine-Plum Upside-Down Cake
Makes 1 (10-inch) skillet
Ingredients
- 1 cup granulated sugar
- ½ cup plus 2 tablespoons unsalted butter, softened and divided
- 2 large eggs, room temperature
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- ½ cup whole milk, room temperature
- 2 teaspoons vanilla extract
- ½ cup firmly packed light brown sugar
- 1 tablespoon fresh lemon juice
- 2 fresh black plums, thinly sliced
- 2 fresh nectarines, thinly sliced
Instructions
- Preheat oven to 350°.
- In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar and ½ cup butter at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, stir together flour, baking powder, lemon zest, and salt. In a small bowl, combine milk and vanilla. With mixer on low speed, gradually add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition.
- In a 10-inch cast-iron skillet, bring brown sugar, remaining 2 tablespoons butter, and lemon juice to a boil over medium-high heat. Reduce heat to medium-low; cook for 1 minute. Remove from heat. Starting in center, arrange plum and nectarine slices in skillet. Gently spoon batter over fruit in skillet, spreading to edges.
- Bake until golden brown and center springs back when gently touched, 30 to 35 minutes. Let cool in skillet for 5 minutes. Carefully invert onto a serving plate. Let cool completely before serving.