Description
This light, moist cake with caramelized nectarines and strawberries is an updated version of the decadent pineapple upside-down cake you remember!
Ingredients
- 1 stick Plus 3 Tablespoons Unsalted Room-temperature Butter, Divided
- 1-¼ cup Granulated Sugar, Divided
- ¼ cups Packed Light Brown Sugar
- 2 whole Ripe Nectarines, Peeled And Cut Into Wedges
- 12 whole Strawberries, Halved
- 1-½ cup All-purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoons Kosher Salt
- 2 whole Large Eggs
- ½ teaspoons Pure Vanilla Extract
- ½ cups Whole Milk
Preparation
Preheat oven to 350ºF. Cover a baking sheet with parchment paper. Set aside.
In a 10-inch nonstick, ovenproof skillet, melt 3 tablespoons butter over low heat. Add ¼ cup of granulated sugar and brown sugar and stir to combine. Remove pan from heat. In the pan, tightly arrange fruit in a single layer, presentation side down. Set aside.
In a small mixing bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, use a hand mixer to cream together the remaining 1 stick butter and 1 cup sugar. Add eggs and vanilla and mix together until smooth.
Working in 3 batches, alternate adding flour mixture and milk on low speed, beginning and ending with the dry ingredients. Mix just until incorporated.
Spread cake batter evenly over the fruit in the skillet, making sure all the fruit is covered. Place skillet onto the prepared baking sheet and bake cake for 40–45 minutes, until top is golden brown and a cake tester comes out clean.
Place skillet onto cooling rack and let cool for 5 minutes only.
Run a knife around the edge of the pan. Using oven mitts, place a serving platter over the skillet and use the cooling rack to carefully flip the skillet over, releasing the cake onto the platter. Slowly remove the skillet. If any fruit is stuck or out of place, gently place it back on the cake with a spoon or spatula. Let cake cool. Serve and enjoy!
Recipe adapted from Dana Velden.
