Easy Nectarine & Strawberry Upside Down Cake

By Tatyana's Everyday Food · 70 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper and brush the paper with melted butter.
2. In a small bowl, mix the brown sugar, cinnamon, nutmeg and cornstarch. Arrange the sliced nectarines on the bottom of the pan, slightly overlapping and toward the centre, then sprinkle with the sugar mixture and slivered almonds.
3. Whisk the eggs, granulated sugar and vanilla on high speed until thick, pale and fluffy. Gently fold in the sour cream.
4. Sift the flour and baking powder into the batter in small batches, folding gently after each addition. Fold in the diced strawberries.
5. Pour the batter over the fruit in the pan and bake about 25 minutes, until the top is golden brown.
6. Remove from the oven and let stand about 30 minutes.
7. Run a knife around the edge of the pan, turn the cake onto a platter, tap the pan, then lift it off and peel off the parchment.
8. Serve warm. Store in the refrigerator when not serving; reheat in the microwave or a warm oven.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

More recipes with

EggBrown sugarSour creamAlmondStrawberryNectarine