Upside-Down Nectarine Cake, soft and crispy at the same time, thanks to the layer of sugar placed at the bottom of the cake pan. Perfect for breakfast and ideal to enjoy as a snack, accompanied by a fresh homemade drink. I love this type of cake because it allows me to vary the type of fruit depending on the season and it’s always delicious; it never disappoints me. To make it even more delicious, after baking and once it has cooled slightly, we don’t turn it over immediately, but we soak it with the juice of the chosen fruit, blended and filtered. I usually never sprinkle it with powdered sugar because it’s not necessary, but anyone who wants to make it more beautiful can do so.
Here are the links to some really delicious desserts:
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6/8 servings
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 medium nectarines
- 2 1/2 cups whole wheat flour
- 1/2 cup raw cane sugar
- 2/3 eggs
- 1/3 cup extra virgin olive oil
- Half packet baking powder
- to taste raw cane sugar for the base of the cake pan
Tools
- 1 Cake Pan 9 inch
- 1 Bowl
- 1 Hand Whisk
- 1 Spatula
Preparation
Thoroughly wash the nectarines to remove any residue of impurities. Cut them in half, remove the pit, and slice them into pieces about 1/2 inch thick. In a bowl, pour the eggs and sugar and mix with the hand whisk.
Add the extra virgin olive oil (if you don’t like it, you can replace it with cold-pressed sunflower oil), flour, baking powder, and finish mixing all the ingredients well. If the batter seems too dry (sometimes it depends on the egg size and type of flour used), you can add water, but a little at a time. Now, sprinkle sugar on the bottom of the mold.
Place the nectarine slices over the sugar in a spiral or as you prefer and pour all the batter over them. Level it and bake in a preheated oven at 350°F, cooking for about 35/40 minutes. Let it cool slightly and place the cake on a cooling rack to cool completely.
Serve our Upside-Down Nectarine Cake as is or sprinkled with some powdered sugar.
Tips
The cake keeps perfectly for a few days; however, place it inside a glass or ceramic container, or even in a paper bag.
If it’s too hot, I recommend storing it in the refrigerator.
You can also freeze it, but remember to thaw it in the refrigerator as we do for all foods.
This way, we’ll avoid unpleasant, sometimes very serious, food poisonings.
