Upside Down Cake with Nectarines, Plums and Cherries

If you follow this blog for a while now, you’ve probably noticed my fondness for upside-down cakes. The combination of buttery, caramelized fruit layer, with the tasty cake on top, makes me want to bake it again and again.
This time I was debating about which fruits to use in the fruit layer, and then decided that “the more – the merrier” and combined nectarines, plums and cherries all in one. I didn’t add any spices, like I usually do, as I felt this mix of fruits was interesting enough without them. The cake turned out so tasty, that I plan on making this version again very soon, while the seasonal fruits are still juicy and tasty. Try it and enjoy.

* Even though I used less sugar than I normally do (which is less than what most recipes call for to begin with), the result was just as tasty. However, if you prefer sweeter cakes, you can increase the amount of sugar according to your liking.
* For more recipes of upside-down cakes, click HERE.

Makes: 8
Prep time: 20 minutes
Baking time: 35 minutes

For the fruit layer topping:
1/3 stick (40 grams) soft butter
½ cup sugar (see notes)
1 nectarine, sliced
2-3 small plums, sliced
6-7 dark cherries, cut around the seed
For the batter:
2/3 stick (75 grams) soft butter
¾ cup white sugar (see notes)
2 L eggs, at room temperature
1 cup milk, at room temperature
1 tsp vanilla
1½ cups flour
2 tsp baking powder
Dash salt

1. Preheat the oven to 350F (175C).
2. The fruit layer: lightly butter the sides of the pan and spread the rest of butter over the bottom of a 9½” (24cm) deep cake pan. Sprinkle the sugar on top, avoiding about ¼” (½ cm) from the sides (this will help in releasing the cake from the pan later on). Arrange the cut fruits on top and place in the fridge until the batter is ready.

3. The batter: in a medium bowl, whisk together the butter, sugar and eggs. Add the milk and whisk again (the mixture will first look “broken”- don’t be alarmed, it’s fine). Add the vanilla, flour, baking powder and salt and mix to a smooth batter. Pour the batter over the fruits, from the center out, again avoiding the sides.

4. Bake for 35 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
5. Let the cake stand for 1-2 minutes in the pan. Place a plate (the size of the pan or bigger) on top of the pan. Using oven mitts (remember, the pan is still hot!) hold both plate and pan together, and turn the pan upside down over the plate. Place on a work surface and carefully remove the pan.

6. Let cool to room temperature before slicing.

BLT Sandwich and Salad

BLT stands for Bacon, Lettuce and Tomato, which are placed between two slices of toasted white bread spread with mayonnaise. It is one of the most popular American sandwiches, and by now is known in many other countries as well. The very simple combination of the main ingredients works so well together, with the saltiness of the bacon, slight acidity and sweetness of the tomatoes and the fresh and crisp lettuce. Continue reading

Fresh White Corn Polenta with Pan Fried Shrimps and Roasted Vegetables

Fresh corn season is here and, once again, I’m using it in all kinds of dishes. One of my favorite and easiest recipes using fresh corn is to cook it “polenta” style. Unlike the time consuming traditional polenta, which is made with dried cornmeal, this quick cooking version is lighter and so perfect for summer. Continue reading

Grape Galette with Almonds, Lavender and Maple

As much as grapes are popular in many areas of the world, they are not often used in baking. It is understandable when it comes to large, thick skinned grapes with seeds, but less so with smaller, thin skinned and seedless ones. When I found such ones, I knew I wanted to incorporate them in some kind of cake. Continue reading

Sweet and Spicy Chicken Drumsticks

Chicken drumsticks are my favorite part for buffet dinners. They are easy to serve and are the perfect portion when combined with other dishes.
The recipe here makes using them even easier, as they are mixed with the marinade in the pan ahead of time, and kept in the fridge until ready to roast. Continue reading

Fried White Anchovies with Parsley-Lime Dressing

Most of us know anchovies mainly as a salted fish condiment, sold in small cans or jars, used often to flavor dressings and salads. The small fresh fish is mostly popular in the Mediterranean, where it is usually fried whole, or after a short marination in a vinegary marinade, with spices and herbs. A version of this, marinated longer and vacuum packed, is sold commercially, and is known as “white anchovies”. Continue reading

Strawberries Buttermilk Swirl Cake

Strawberry season is here and the farm stand has abundance of fresh and tasty ones, full of flavor and wonderful aroma, so much better than the ones at the supermarket. Continue reading

Goat Cheese Mousse with Grapes

One of my favorite ways of relaxed entertaining is serving cheese platter, or baked cheeses, with stewed fruits, nuts and more (check THIS recipe for an example).
However, as the days get warmer, this option becomes a bit too heavy for the weather. So, my solution is to switch to lighter cheeses, and serve them with fresh summer fruits. Continue reading

Zucchini-Banana Muffins with Dried Fruits, Nuts and Chocolate Chips

Zucchini season is here and, once again, I bought too many. So I’ve decided to use them in some simple  and nutritious muffins. Continue reading

Lemon-Saffron Roasted Chicken Wings and Potatoes

If you’ve followed this blog for a while, you’ve probably noticed my fondness for chicken roasted with lemon. The following super easy to make dish, of chicken wings and potatoes, is another example of that. Continue reading

Vegetables Loaded Tuna Salad and Open Face Tuna Melt

Tuna salad is too often a boring and heavy blend of canned tuna, mixed with too much mayonnaise, a bit of celery and not much else.
The version I have for you here is tastier and healthier: Continue reading