Upside-down nectarine cake

Upside-down nectarine cake

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  • 240 g cake flour
  • 200 g white sugar
  • 1 t baking powder
  • ½ t salt
  • 1 cup buttermilk
  • 115 g unsalted butter, melted
  • 2 large free-range eggs
  • 100 g treacle sugar, plus 3 T
  • 4 ripe yellow flesh nectarines, sliced into wedges
  • 1 cup water

Cooking Instructions

Preheat the oven to 180°C. In a large bowl, combine the flour, white sugar, baking powder and salt.

Whisk together the buttermilk, 4 T melted butter and the eggs.

Pour the buttermilk mixture over the dry ingredients and stir until just combined.

Use the remaining butter to grease a 24 cm loose-bottomed cake tin, swirling until the bottom and sides are well coated. Sprinkle the treacle sugar evenly over the melted butter. Arrange the nectarine slices on the sugar in a single layer.

Spoon the batter evenly over the nectarines, smoothing the top. Bake for 45 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool for 5–10 minutes. Run a knife around the edge of the cake and turn out onto a serving plate.

Place the water and remaining sugar into a saucepan over a medium heat and cook until the sugar dissolves and forms a syrup. Pour the syrup over the hot cake and serve immediately.


Georgina Hewitt and Helen Wolfaardt Recipe by: Georgina Hewitt and Helen Wolfaardt
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