Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 369.3
- Total Fat: 14.4 g
- Cholesterol: 68.2 mg
- Sodium: 377.6 mg
- Total Carbs: 61.7 g
- Dietary Fiber: 3.5 g
- Protein: 6.4 g
View full nutritional breakdown of Nectarine Upside Down Cake calories by ingredient
Nectarine Upside Down Cake
Submitted by: JESSHUNTLEYIntroduction
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. 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.
Number of Servings: 8
Ingredients
-
Topping
1/4 cup (1/2 stick, 2 ounces) unsalted butter
1/2 cup (3 1/4 ounces) light brown sugar
1/4 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
2 large (12 to 14 ounces) ripe nectarines
2 teaspoons (1 ounce) lemon juice
Cake Batter
2 large eggs
1/2 cup granulated sugar
1/4 cup light brown sugar
3/4 cup lowfat plain yogurt
1/4 cup canola oil
1 teaspoon vanilla extract
1 1/2 cups King Arthur White Whole Wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Directions
Topping: Melt the butter, and mix with brown sugar, nutmeg and cinnamon. Spoon the mixture into an ungreased 8 x 8-inch square baking pan. Preheat the oven to 375°F.
Slice the nectarines 1/4-inch thick. Lay the slices into prepared pan, and sprinkle with lemon juice. Set aside.
Cake Batter:
Whisk eggs and sugars in a large bowl until smooth. Add yogurt, oil and vanilla and whisk until blended. Add all dry ingredients: all-purpose and whole-wheat flours, baking powder, baking soda, salt, and cinnamon into wet ingredients and stir with a rubber spatula until just combined.
Gently pour the batter over the fruit in the pan.
Bake the cake for 35-45 minutes, or until the cake begins to pull away from sides of pan, and springs back to the touch. Remove from the oven, and cool for 5 minutes in the pan. Invert the pan onto a serving platter, and let it sit 1 minute more before removing pan. If any fruit sticks to the pan, use a spatula to carefully scrape it off and replace it on the cake. Serve warm, with whipped cream or ice cream, if desired.
2 1/2 Carbohydrate Serving
Exchanges: 2 1/2 other carbohydrate, 1 fat
Number of Servings: 8
Recipe submitted by SparkPeople user JESSHUNTLEY.
Slice the nectarines 1/4-inch thick. Lay the slices into prepared pan, and sprinkle with lemon juice. Set aside.
Cake Batter:
Whisk eggs and sugars in a large bowl until smooth. Add yogurt, oil and vanilla and whisk until blended. Add all dry ingredients: all-purpose and whole-wheat flours, baking powder, baking soda, salt, and cinnamon into wet ingredients and stir with a rubber spatula until just combined.
Gently pour the batter over the fruit in the pan.
Bake the cake for 35-45 minutes, or until the cake begins to pull away from sides of pan, and springs back to the touch. Remove from the oven, and cool for 5 minutes in the pan. Invert the pan onto a serving platter, and let it sit 1 minute more before removing pan. If any fruit sticks to the pan, use a spatula to carefully scrape it off and replace it on the cake. Serve warm, with whipped cream or ice cream, if desired.
2 1/2 Carbohydrate Serving
Exchanges: 2 1/2 other carbohydrate, 1 fat
Number of Servings: 8
Recipe submitted by SparkPeople user JESSHUNTLEY.
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