Nectarine upside down cake

Ingredients

• For the topping
• 4 tablespoons (57 g) butter
• ½ cup (100 g) dark brown sugar
• 4 nectarines, (or apricots, peaches, plums etc), halved, stoned and cut into ½ inch (1 ½ cm) cubes
• For the cake
• 1 ½ cups (150 g) all purpose flour
• ¾ cup (150 g) granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 9 tablespoons (128 g) unsalted butter, softened
• 2 large eggs at room temperature
• ½ cup buttermilk
• 1 teaspoon pure vanilla extract
• One 8 inch (20 cm) cake pan

Instructions

1. Preheat the oven to 350 °F (180 °C).
2. To make the topping: Melt the butter over medium heat. Pour into the cake pan and swirl to coat the bottom and sides. Sprinkle the brown sugar over the butter in an even layer. Top with the nectarines cubes and press down gently with your fingertips.
3. To make the cake: In a medium bowl combine the flour, baking powder, baking soda, spices and salt.
4. In a large mixing bowl beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating for 30 seconds after each addition and scraping down the sides. Add half the dry ingredients and mix just until moistened. Add the buttermilk, vanilla and the rest of the dry ingredients. Beat just enough to blend. Pour batter into the cake pan over the fruit.
5. Bake 40 – 45 minutes or until golden brown and the cake springs back when lightly touched.
6. Let the cake cool for about 10 minutes after it comes out of the oven. Run a knife around the sides then invert the cake on to a serving plate. If any of the nectarines stick to the pan, scrape them off and pat them back in place on the cake.
7. Best served warm with a spoonful of creme fraiche or whipped cream.