NECTARINE UPSIDE-DOWN CAKE WITH SALTED CARAMEL
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees Fand coat a 9-inch-square cake pan with cooking spray. Combine 3/4 cup sugar, 1/2 teaspoon fine salt and 1 1/2 tablespoons water in a medium saucepan and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and immediately pour into the prepared cake pan (the caramel hardens quickly). Arrange the nectarines over the caramel in 4 rows; set the pan aside.
- Whisk the flour, baking powder, baking soda and the remaining 1/2 teaspoon fine salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the nectarines and spread evenly.
- Transfer to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely. Sprinkle with sea salt.
NECTARINE UPSIDE-DOWN CAKE
This simple cake is terrific on its own, but feel free to up the ante with lightly sweetened whipped cream or vanilla-bean ice cream. Try other frozen stone fruit like peaches or plums in place of the nectarines.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Place 4 tablespoons butter in a 9-inch round cake pan (2 inches deep) and melt in oven. Remove pan from oven and sprinkle brown sugar evenly over butter.
- With two double-thick layers of paper towels, press as much liquid as possible out of nectarines. Arrange fruit in an even layer in pan.
- In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine.
- With a spatula, spread batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, 1 hour 10 minutes. Let cake cool in pan on a wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.
NECTARINE UPSIDE-DOWN CAKE
A buttery brown sugar glaze and the simple white cake below make this upside-down cake irresistible.
Provided by Laka kuharica - Easy Cook
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 340 degrees F (170 degrees C). Place butter in a 9-inch round cake pan and melt in the oven as it preheats.
- Remove pan from oven and sprinkle brown sugar evenly over melted butter. Arrange nectarine pieces on the brown sugar layer.
- Gently whisk flour, baking powder, and salt together in a bowl. Beat unsalted butter and white sugar together in a separate bowl until creamy and smooth; add eggs, 1 at a time, beating well after each addition. Beat vanilla extract into the creamed butter mixture. Add flour mixture to creamed butter mixture; beat on low speed just until batter is combined, about 1 minute. Spread batter over nectarine layer.
- Increase oven temperature to 350 degrees F (180 degrees C).
- Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in pan on a wire rack for 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.
Nutrition Facts : Calories 327 calories, Carbohydrate 38.7 g, Cholesterol 79.9 mg, Fat 17.5 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 10.6 g, Sodium 265 mg, Sugar 18.1 g
ANGEL FOOD CAKE WITH NECTARINES AND PLUMS
The key to success with angel food cake is not overbeating the egg whites, which means you should never go above medium speed, and the peaks should fold over when you lift them with a spatula or beaters. If the meringue is too stiff, the cake will not maintain its height once baked. You should be able to pour the batter into the pan. Make sure that the egg whites are at room temperature before you begin. Use an ungreased 10-inch tube pan, preferably one with a removable bottom (even better if it has feet, for air circulation when you cool it upside down). Once baked, let it cool completely in the reversed pan.
Provided by Martha Rose Shulman
Categories cakes, dessert
Time 2h45m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Prepare the cake: Preheat oven to 350 degrees. Adjust rack to lower third of oven. Line a 10-inch tube pan with parchment; to fit the parchment over the center tube, trace the hole, fold the paper in half and cut out a semi-circle. Do not grease pan or parchment.
- Combine flour, 1/2 cup/100 grams sugar and the salt. Sift 3 times. Set aside.
- Place egg whites in the bowl of a stand mixer fitted with whisk attachment, or in a large bowl if using a hand mixer. Beat at low speed until egg whites begin to foam. Add 1 tablespoon water, the lemon juice, the cream of tartar and the vanilla and almond extracts, and beat to a soft, moist foam at medium speed, 3 to 5 minutes. Mixture should increase in volume 4- to 5-fold. Stop machine and lift beaters. The foam should hold a soft, moist shape.
- Turn beater on at medium speed and gradually add remaining 3/4 cup/150 grams sugar, one tablespoon at a time. Beat 2 to 3 minutes until mixture forms medium, moist peaks that bend over when lifted. Foam should not be stiff.
- Carefully transfer foam to a wide, 6-quart bowl. Sprinkle or sift 1/4 cup of the flour mixture over the foam. Using a wide rubber spatula, gently fold in flour until just incorporated. In 1/4-cup additions, continue to sprinkle on flour mixture and gently fold it into the foam, along with lemon zest if using. When you are done you should not see any traces of flour.
- Pour the batter into the pan, scraping the last of it out of the bowl, and spread evenly, either with a spatula or by tipping or swirling pan. Run a table knife through the batter a few times to remove large bubbles. Place in oven and bake 40 minutes, until a tester inserted in the center comes out clean. There may be some crumbs on the tester but they should not be moist.
- Remove from oven and invert pan immediately with tube set on a rack. Cake will not slide out of the pan. If cake has risen to edges of the pan and the pan does not have legs, balance the pan on a jar so that air can circulate underneath. Cool in the reversed pan for 1 1/2 hours.
- Meanwhile, prepare the fruit: Toss together fruit, honey, lemon juice and sugar in a large bowl and let macerate for 1 to 2 hours at room temperature. (May be prepared up to 4 hours in advance and stored in the refrigerator.)
- Remove cake from pan by running a thin knife between the cake and the sides and tube of the pan. Pull tube up from pan to remove cake, then remove from detachable bottom and peel off parchment. Place on serving plate to cool completely before serving or wrapping.
- Slice cake with a sharp, thin serrated knife, sawing gently so you don't flatten the cake. Add thyme to fruit, and then serve fruit and juices with the sliced cake. The cake alone will keep, well wrapped, for 3 days.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 0 grams, Carbohydrate 46 grams, Fat 1 gram, Fiber 2 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 98 milligrams, Sugar 37 grams
UPSIDE-DOWN NECTARINE CAKE
It seems like the summer stone fruit season is far too short. This is a nice change of pace cake, which can also be made with peaches instead.
Provided by JackieOhNo
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Prepare topping: Place 2 T. butter in small skillet and melt over medium heat. Add sugar and cook, stirring constantly, 2 minutes. Transfer to 9-inch round cake pan and spread evenly. Arrange nectarines overlapping in concentric circles in pan.
- Prepare cake batter: Beat butter in mixer bowl until creamy. Add sugar and continue beating until light and fluffy. Add eggs and beat until blended. Stir milk and vanilla together, pour into batter, and mix until blended. Stir flour, baking powder, and salt together in small bowl, add to batter, and mix on low speed just until blended. Spread batter evenly over nectarines.
- Bake cake until wooden pick inserted in center comes out clean, about 35 minutes. Let cool on wire rack 10 minutes, then invert onto serving platter. Let cool another 30 minutes. Cut into wedges and serve.
Nutrition Facts : Calories 364.9, Fat 16.6, SaturatedFat 9.9, Cholesterol 93.2, Sodium 218, Carbohydrate 51.4, Fiber 1.6, Sugar 36.8, Protein 4.6
PEACH UPSIDE-DOWN CAKE
Upside-down cakes are easy, adaptable and beautiful no matter what kind of fruit you use. This one calls for any kind of summer stone fruit - peaches, apricots, nectarines, plums - whatever looks ripe and juicy. Caramelizing the brown sugar in a skillet before adding the fruit gives it all a particularly deep, complex flavor. Because of the moisture in the topping, you'll need to bake this cake a little longer than other, similar butter cakes. Underbaked cake will be soggy and apt to fall apart, but an ideal result will have a well-browned surface and dark, slightly crunchy edges.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 1 (10-inch) cake
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
- Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
- Add fruit, gently tossing to coat with the caramel. Remove from the heat and arrange fruit into an even layer on the bottom of the skillet. Ignore any sugar clumps; they will dissolve during baking.
- Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, whisking vigorously after each addition.
- Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
- Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
- Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit sticks to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.
NECTARINE LEMON UPSIDE-DOWN CAKE
Cream cheese adds the rich flavor to this lemon upside cake with fresh nectarines!
Provided by My Food and Family
Categories Fruit Recipes
Time 1h10m
Yield Makes 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350º F. Line bottom of 9-inch cake pan with parchment paper. Sprinkle with brown sugar and 2 Tbsp. of the butter, melted. Cut nectarine halves into 1/4-inch-thick slices. Arrange, with slices slightly overlapping, in concentric circles on bottom of prepared pan; set aside.
- Remove 2 Tbsp. of the granulated sugar; set aside. Place remaining granulated sugar in large bowl of electric mixer; add remaining butter and cream cheese. Beat on medium speed until creamed. Add egg yolks and lemon juice; beat on low speed until incorporated. Add flour, baking powder and baking soda; mix well. Set aside.
- Beat egg whites in clean medium bowl with electric mixer on high speed until foamy. Gradually add reserved 2 Tbsp. sugar, beating until soft peaks form. Gently stir into cake batter just until incorporated. Pour into prepared pan.
- Bake 50 to 55 min. or until wooden toothpick inserted in center comes out clean. Cool 5 min; invert onto wire rack. Remove parchment paper; cool cake completely. Top with whipped topping before serving.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
More about "upside down nectarine cake recipes"
RECIPE FOR NECTARINE UPSIDE-DOWN CAKE - THE BOSTON …
NECTARINE BUTTERMILK UPSIDE-DOWN CAKE - FOOD LIBRARIAN
From foodlibrarian.com
NECTARINE UPSIDE-DOWN CAKE - DAMN DELICIOUS
From damndelicious.net
VEGAN NECTARINE UPSIDE-DOWN CAKE - YUP, IT'S VEGAN
From yupitsvegan.com
NECTARINE UPSIDE-DOWN CAKE | TESCO REAL FOOD
From realfood.tesco.com
15 UPSIDE-DOWN CAKES THAT AREN'T PINEAPPLE | ALLRECIPES
From allrecipes.com
20 BEST NECTARINE DESSERT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
MINI NECTARINE UPSIDE-DOWN CAKES – SUPER NUMMY
From supernummy.com
NECTARINE CAKE - RECIPE IDEAS, PRODUCT REVIEWS, HOME DECOR …
From aabla2013.com
NECTARINE AND PLUM UPSIDE-DOWN CAKE - FOOD NETWORK CANADA
From foodnetwork.ca
UPSIDE-DOWN NECTARINE CAKE - FOOD WONDERFUL FOOD
From foodwonderfulfood.co.uk
NECTARINE UPSIDE-DOWN CAKE | TESCO REAL FOOD
From pinterest.ca
UPSIDE DOWN NECTARINE CAKE | COCONUT LIME RECIPES, RECIPES, …
From pinterest.ca
NECTARINE AND ALMOND UPSIDE-DOWN CAKE | FOOD TO LOVE
From foodtolove.co.nz
VEGAN NECTARINE UPSIDE-DOWN CAKE DON'T WASTE YOUR TASTE
From dontwasteyourtaste.com
NECTARINE UPSIDE-DOWN CAKE RECIPE | MAGNOLIA DAYS
From magnoliadays.com
RECIPES FOR NECTARINE UPSIDE DOWN CAKE
From trivet.recipes
NECTARINE UPSIDE DOWN CAKE * DIG IN WITH DANA
From diginwithdana.com
NECTARINE UPSIDE-DOWN CAKE - RECIPE - THE ANSWER IS CAKE
From theansweriscake.com
UPSIDE-DOWN HONEY NECTARINE CAKE - WOWFOOD.GURU
From wowfood.guru
KAREN DEMASCO'S NECTARINE UPSIDE-DOWN CAKE - THE WEDNESDAY …
From wednesdaychef.typepad.com
GF UPSIDE DOWN NECTARINE CAKE - YOUR FOOD COLLECTIVE
From yourfoodcollective.com
NECTARINE UPSIDE-DOWN CHIFFON CAKE - GFCELEBRATION
From gfcelebration.com
UPSIDE-DOWN NECTARINE CAKE (GLUTEN FREE) - YOUR FOOD COLLECTIVE
From yourfoodcollective.com
UPSIDE DOWN CAKE RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
NECTARINE UPSIDE DOWN CAKE | FOODCENTRIC - NAOMI CRISANTE
From naomicrisante.com.au
NECTARINE UPSIDE-DOWN CAKE
From pinterest.com
NECTARINE UPSIDE-DOWN CAKE - PUNCHFORK
From punchfork.com
UPSIDE DOWN CLEMENTINE CAKE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
NECTARINE UPSIDE DOWN CAKE RECIPE - DELISH
From delish.com
RECIPE: BLACKBERRY AND NECTARINE UPSIDE-DOWN SHEET CAKE
From thekitchn.com
UPSIDE DOWN CAKE RECIPES THAT MAKE SUMMER BAKING A BREEZE
From nytimes.com
UPSIDE-DOWN NECTARINE CAKE WITH THYME CREAM | SHEERLUXE
From sheerluxe.com
NECTARINE UPSIDE DOWN SKILLET CAKE - SWIRLS OF FLAVOR
From swirlsofflavor.com
HOW TO MAKE AN UPSIDE-DOWN PINEAPPLE CAKE? - FACTS ABOUT FOOD
From factsaboutfood.com
UPSIDE DOWN NECTARINE CAKE – COCONUT & LIME
From coconutandlime.com
NECTARINE CRUMB CAKE - A SWEET SUMMER SURPRISE - MON PETIT …
From monpetitfour.com
UPSIDE-DOWN CAKE RECIPES - BBC FOOD
From bbc.co.uk
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #desserts #fruit #summer #cakes #dietary #low-sodium #seasonal #low-in-something #pitted-fruit
You'll also love