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Nectarine Upside Down Cakes
Nectarine Upside Down Cakes
Cathy Kirkham
8
Dessert
Ingredients
- 1/2 c. butter
- 2/3 c. brown sugar
- 5-6 medium size nectarines, sliced 1/8" thick
- 1/2 c. buttermilk
- 1 1/2c. all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 c. butter
- 3/4 c. sugar
- Zest of 1 orange
- 2 large eggs
- 2 tsp vanilla
Directions
Butter eight 8 oz. ramekins. Preheat oven to 350 degrees.
Combine butter and brown sugar in saucepan and heat over medium heat until combined, divide into bottoms of ramekins. Place 4-5 slices of nectarine in each ramekin.
Cream 1/2 c. butter, sugar and orange zest, add eggs and vanilla, mix to combine. Mix dry ingredients together, add alternately with buttermilk. Divide batter into ramekins.
Place on cookie sheet lined with parchment paper. Bake 30-35 minutes or until cake is firm to the touch, test with a skewer to make sure they are cooked through.
Let cool on a rack until warm. Run a knife around the edge, and invert onto a plate, carefully lifting the ramekin off.
Serve with ice cream or whip cream if desired.
