Nectarine Buttermilk Upside-Down Cake

Name: Nectarine Buttermilk Upside-Down Cake
Yield: serves 10 to 12
Ingredients: 3/4 cup (6 ounces) unsalted butter, at room temperature; 3/4 cup packed light brown sugar; 4 medium (about 1 1/4 pounds) nectarines, cut into 1/2-inch slices; 1 1/2 cups (6 3/4 ounces) all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 3/4 cup granulated sugar; 3 large eggs; 1/2 cup buttermilk; 2 teaspoons pure vanilla extract

December 22, 2011

This is my favorite cake of all time. The buttermilk adds a nice acidity and helps create a moist, light crumb that is a perfect complement to the fruit. This works just as well with pears, apples, and stone fruits; for best results, use fruit that is ripe but not too soft.

Recipe notes

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