Best Nectarine Upside Down Cake With Salted Caramel Recipes

NECTARINE UPSIDE-DOWN CAKE

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.

NECTARINE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Melt 2 tablespoons butter over medium heat. Add brown sugar and cook, stirring constantly, 2 minutes. Transfer to 9" round cake pan and spread evenly. Arrange nectarine slices over top in concentric circles in pan. If using large nectarines, you will only need 2 nectarines and will make two overlapping circles. If using smaller nectarines, you may need 3 nectarines and have more circles.
• Beat butter until creamy. Add sugar and continue beating until light and fluffy. Add egg substitute or eggs and beat until blended. If using egg substitute, the mixture may look slightly curdled. Stir in milk and vanilla, blending well. Stir together dry ingredients; add to batter and mix on low speed just until blended. Batter is not very thick.
• Spread batter evenly over nectarines. Bake cake until wooden pick tests clean, about 30-35 minutes. Let cool on wire rack 10 minutes, then invert onto serving platter. Cut into wedges to serve.
• This is great, warm, for brunch. For dessert, I sometimes add slightly sweetened whipped cream.

SKILLET NECTARINE CAKE

Steps:

• Preheat a grill to medium high and prepare for indirect cooking: For a gas grill, turn off one or two of the center burners. On a charcoal grill, bank the coals to the sides, leaving the center open. Grill the nectarines: Toss the nectarines with the melted butter and brown sugar in a medium bowl. Grill over direct heat until well marked, 2 to 3 minutes per side. Remove to a bowl.
• Cover the grill and reduce the heat to medium or medium low (the temperature should be 350˚ F to 400˚ F). Prepare the cake: Butter a 10-inch cast-iron skillet. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and 2/3 cup granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and almond extract until well combined. Reduce the mixer speed to low and beat in the flour mixture in two batches, alternating with the buttermilk.
• Spread the batter in the prepared skillet. Arrange the nectarines on top, cut-side up. Place the skillet over indirect heat, cover the grill and cook, rotating the skillet halfway through, until the cake is golden brown and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool slightly.
• Beat the creme fraiche and the remaining 1 tablespoon granulated sugar in a medium bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Serve with the cake.

SALTED CARAMEL-ORANGE UPSIDE-DOWN CAKE

Steps:

• Make the caramel: Combine the sugar, 1/3 cup water and the kosher salt in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan occasionally but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter (the mixture will bubble). Pour into a 9-inch-round cake pan, tilting the pan to coat the bottom; set aside.
• Slice off the top and bottom of the oranges. Place the oranges cut-side down and cut off the peel and white pith with a chef's knife, following the curve of the fruit. Cut along both sides of each membrane to remove the segments. Set the segments aside, discarding any seeds.
• Make the cake: Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and roast until golden brown, 8 to 10 minutes. Let cool, then transfer to a food processor and pulse until finely ground. Transfer to a medium bowl; add the flour, baking powder, baking soda and kosher salt and whisk to combine.
• Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Beat in the orange zest. Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with flour, until just smooth.
• Arrange the orange segments in the cake pan in concentric circles. Add the batter and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. (Tent with foil if the top gets too dark.) Transfer to a rack and let cool slightly, then run a knife around the edge of the cake and invert onto a platter. Let cool completely. Sprinkle with sea salt.