Chew on This | Nectarine Raspberry Upside-Down Cake

The day after we got home from vacation I had an extremely strong urge to purge. I wanted things neat and tidy but was pretty random in exactly what I thought needed my attention. Doing laundry led me to dressers, armoires and several closets being scoured and straightened. Next, some unneeded furniture got cleared out of a few rooms and things were rearranged. And finally, with my last bit of energy, the refrigerator got a full on clean up. 

It was all very satisfying until I started thinking about what we would be eating for dinner. Looking in my spiffy clean refrigerator I found a lovely array of condiments and not much else. 

Not ideal.

A second burst of energy sent me and The Sprite off to do some major grocery shopping. We stocked up on everything but went especially crazy with our fruit purchases. The nectarines were particularly amazing. All but three were eaten up until yesterday. And now those are gone, baked into this gorgeous upside-down cake with some raspberry friends.

Make it, eat it. So good - Enjoy!

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Here's our recipe:

Nectarines Raspberry Upside-Down Cake

6 T melted butter

1/4 C brown sugar

1/4 C butter, room temperature

1 C granulated sugar

1 egg 

1 t vanilla

1 1/4 C flour

1 1/2 t baking powder

1/2 t salt

3/4 C milk

3 ripe nectarines, peeled, pitted and sliced

1/2 C fresh raspberries

9" cake pan

Preheat oven to 350℉. 

To start, combine your 6 T of melted butter with your brown sugar. Pour mixture into your cake pan and place pan into the preheated oven until mixture is bubbly. Take out of oven and set aside.

Next, in a large bowl, cream together your 1/4 C of butter and granulated sugar until fluffy. Beat in your egg and vanilla.

In a small bowl, combine flour, baking powder and salt. Beat this flour mixture, alternating with the milk, into the egg mixture in the large bowl. Mix just until incorporated.

Next, take your sliced nectarines and raspberries and arrange them on the bottom of your cake pan, on top of the warm butter/brown sugar mixture, in a pretty arrangement. Now, pour your cake batter over the nectarines and raspberries, covering completely. Place pan into the oven for approximately 40-45 minutes or until cake tester comes out clean. Allow cake to cool for 10 minutes and then place a serving dish, larger then your cake pan, over the cake pan and flip cake pan over to release cake onto serving dish. Slice, serve and enjoy!