Nectarine Upside Down Cake
After my post about peach picking you would probably guess I would be sharing a recipe for peach upside down cake ;). But wouldn’t you know that while the peaches are ripening on the counter, I have a plate of nectarines in the fridge ripe and ready. You can of course use peaches in this recipe too, or plums would be amazing and give it a gorgeous color.
These nectarines are from our favorite local orchard, MacGregor’s, which we visit weekly for stone fruits this summer (as well as other local produce he carries in his farm stand). Mr. MacGregor and the employees working the stand are as sweet and the fruit they grow. I can hardly go anywhere else!
This cake. Oh this cake is golden. Made with a einkorn flour and olive oil which give the batter a yellow hue, and a layer of glistening nectarines cooked in a sprinkle of sugar, it really looks like a big ole sunshine. Riley is obsessed with this cake and asks for a slice multiple times a day. We made it the first time with twice as much cake batter, but felt it wasn’t the right ratio of fruit to cake. This second rendition with a thinner cake is just perfect. A moist and flavorful bite, every time.
I hope you enjoy this summery cake when your counters are full of soft stone fruits this season. We usually freeze half the cake in slices to pull out another week when it’s too hot to bake, and enjoy the other half fresh. It’s just the best.
Happy summer baking to you all!
x Jessie
NECTARINE UPSIDE DOWN CAKE
Makes a 10 inch cake in a springform pan.
fruit layer
3 to 4 medium nectarines
2 teaspoons of olive oil
1 tablespoon cane sugar
the cake
1 cup all purpose einkorn flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup cane sugar
1 large egg
1/2 cup milk of choice
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1/4 cup olive oil
Preheat the oven to 350F.
Prepare a 10 inch springform pan by greasing the bottom and sides with the 2 teaspoons of olive oil.
Sprinkle the 1 tablespoon of sugar across the bottom of the pan.
Thinly slice (thinly is key, here) the stone fruits into half moons and arrange in a single layer in the prepared pan.
In a mixing bowl, combine the cake ingredients and whisk thoroughly.
Pour the batter over the fruit evenly, using a spatula to spread, if needed.
Bake in the over until a toothpick inserted in the center comes out clean, about 22-24 minutes.
Let cool for 10 minutes in the pan, then run a knife around the edges before releasing the spring form. Place a cooling rack (or large plate) on top of the cake and flip. Carefully remove the bottom of the pan from the top of the cake, using a butter knife to help the fruit along if it gets stuck in a few spots.
Enjoy the cake right away if you’d like, or let cool, then slice and store in an airtight container in the fridge (or save some in the freezer for a hot day!). Enjoy within 5 days for best fruit texture.
