Juliet's Nectarine Upside-Down Cake
Juliet's delicious summer upside-down cake combines soft sponge with sweet sliced nectarines, drenched in a sticky caramel glaze. It's the ultimate centerpiece to any afternoon tea and a real summer treat!
Nectarine Upside Down Cake
4 ripe nectarines sliced into wedges
70g melted butter
60g light muscovado or light brown sugar
150g golden caster sugar
150g softened butter2 free range eggs
150g full fat greek yoghurt
225g self raising flour whisked with ½ tsp baking powder
2 tsp vanilla bean paste
1. Preheat the oven to 160c fan. Grease and line a 23cm / 9 inch fixed bottom cake tin.
2. Pour the melted butter into the tin, sprinkle over the sugar evenly and nestle the nectarine slices into the mix from the centre outwards, creating a pretty circular pattern
3. In a large bowl or stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating to incorporate.
4. Add the vanilla and yoghurt and beat until combined.
5. Mix the flour, baking powder and salt and fold into the wet mix, or beat on a slow speed until the batter is combined.
6. Spoon onto the nectarine layer and level out to cover with a spoon spatula.
7. Bake in the middle of the oven for 45-50 minutes or until the top is a dark golden and a skewer comes out clean. When cooked, remove from the oven and sit on a cooling rack for 10 mins before turning out onto a wire rack.