Nectarine Upside-Down Cake

La versione Italiana, più giù.
After such a lousy day at work, this what happened! sweet ha?
I really tried to indulge myself with something pretty, yet, easy for my sweet tooth :)
If you are too lazy to bake, have a look on this article ( how to survive a lousy day-like mine-)

This simple cake is terrific on its own, but feel free to up the ante with lightly sweetened whipped cream or vanilla-bean ice cream. Try other fruit like peaches or plums in place of the nectarines. And since it is the end of summer, I found nectarine is ripened and gorgeous..

 oh yeah..look at mine :)

First, pick your self a pretty nectarine.

Sifting your flour gives fantastic results in cake baking, mark my word and try it yourself!

Rule no. one, sift your flour in all cakes

Do you see that? my flour after sifting..

Those are your ingredients plus baking powder and baking soda.. you have them, right?

Butter your pan and add 1 TB of brown sugar

Arrange your nectarine slices

cream your butter

Cream your sugar with the butter

After adding your egg, add your vanilla

Start adding your flour alternatively with yogurt or buttermilk 

Your creamy gorgeous batter

Bake for 20 minutes in a preheated oven e voilà!

Let it sit for ten minutes on a wire rack inside the pan

Ready, steady, GO !

Nectarine upside down Cake

Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, room temperature.
2/3 cup plus 1 1/2 tablespoons brown sugar , divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup buttermilk or yogurt.

1 ripened nectarine or peach.

How to:

• Preheat oven to 180 c, placing the rack in the middle. Butter and sprinkle 1 tablespoon of brown sugar into  a 20 cm round cake pan, arrange your nectarine slices and keep ready.
• Whisk together all  dry ingredients.
• Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until  fluffy; then beat in the vanilla. Add the egg and beat.
• Switch  to low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, do NOT over-beat.
• With a spatula, spread batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, about 25 minutes . Let cake cool in pan on a wire rack, 10 minutes. now invert cake onto a serving plate. 

La versione Italiana

Ingredienti:

• 1 tazza di farina 00 ( 130 gm) ( Il mulino Chiavazza)
• 1/2 cucchiaino di lievito in polvere per dolci.
• Mezzo cucchiaino di bicarbonato di sodio
• 1/4 cucchiaino di sale
• 60 gm di burro non salato, ammorbidito
• 2/3 tazza più 1 1/2 cucchiai di zucchero di canna, diviso
• Mezzo cucchiaino di estratto di vaniglia puro ( oppure una bustina di vanillina) 
• 1 uovo grande fresco.
• 1/2 tazza di yogurt ( 100 gm)
• 1 nettarine  o pesca.

Come si fa:

1. Preriscaldare il forno a 180 °C,  Burrate e cospargete1 cucchiaio di zucchero di canna in un 9 pollici tortiera rotonda, organizzare le vostre fette di pesche  e tenere a disposizione.
2. Mescolare insieme la farina, il lievito, il bicarbonato e il sale.
3. Sbattere il burro e lo zucchero con uno sbattitore elettrico a velocità medio-alta fino ad essere chiaro e spumoso, questo dovrebbe durare circa 3 minuti, poi aggiungere la vaniglia. Infine aggiungere l'uovo e sbattere bene per altri 2 minuti.
4. A questo punto aggiungere la farina in 3 lotti, in alternanza con il yogurt, iniziando e terminando con la farina e mescolare fino a che unito appena. 
5. Con una spatola,  versate  tutto l'impasto nella tortiera ,  infornate a 180° per 25 minuti circa . Per accertarvi dell’avvenuta cottura punzecchiate la torta con uno stecchino; se quando l’estrarrete sarà asciutto, la torta sarà pronta per essere sfornata. Una volta tiepida toglietela dallo stampo e lasciatela raffreddare completamente su di una gratella..
6.  Servire calda o a temperatura ambiente magari col gelato.... MMMM!

Ready to DIG IN ??

 The fluffiest cake I've ever made !

My daughter insisted on taking a photo with that pretty cake.. 


As featured on Foodgawker