Nectarine Upside Down Cake
Yummy summertime stone-fruit cake.
This is a combination of two recipes - one from King Arthur Flour (The Baking Sheet Newsletter, Vol. II, No. 8, August 1991 issue) and one from Eating Well (May/June 1997).
Per King Arthur Flour: Upside-down cake is the dessert world's equivalent to everyone's favorite breakfast treat: sticky buns. Just as sticky buns bake in a pool of sugar, butter and raisins, then are flipped over so all that lovely sticky sweetness is on top, so does the appropriately named upside-down cake. Butter, sugar and fruit are arranged in a pan, the cake batter poured over it, and after baking the cake is turned upside down, revealing a moist, sweet fruit topping. Submitted by: JESSHUNTLEY
CALORIES: 369.3 |
FAT: 14.4g |
PROTEIN: 6.4g |
CARBS: 61.7g |