Nectarine Upside Down Cake with Frangipane
Another cake recipe…..this one is a nice tea cake to be enjoyed with fresh berries and some whipped up heavy cream with some tea or coffee on a fall evening. I used ripe but firm nectarines and when the cake came out first from the oven, all the juices were floating on the top – it was a beautiful sight! I had some of that syrup with a spoon while the cake was still warm and it was DELICIOUS! As the cake cooled it absorbed most of the liquid and the final taste was a punch of nectarine flavor…so yummy! I made some frangipane and added it as a layer between the cake and nectarines as I wanted to really taste the almond-y flavor. As an option you could also add it to the batter and swirl it around to create a frangipane marble. This might be a better option if you would like to keep the cake’s texture on the lighter side as adding frangipane as a layer made the cake a bit top heavy and a little gooey in the center. Bold almond flavor but a little dense texture. Whichever way you decide to make it – serve the cake with some fresh berries and fresh whipped cream (no sugar) and let it make your tummy happy!!
Serving 8 slices
1/2 cup butter (room temp)
1/2 cup sugar
1/2 cup blanched almonds
1 tbsp milk
Zest of 1 lemon
Place all ingredients in a blender and whiz to form a smooth paste. Keep aside.
1/2 cup butter (room temp)
1/3 cup sugar
2 tbsp maple syrup
In a stand mixture add butter and whisk using a paddle attachment to incorporate some air. Add sugar and cream well. Add maple syrup and whisk till mixed in.
For the Cake
5 nectarines (halved)
1 1/2 cup AP flour
1 tsp baking powder
1 1/4 cup sugar
3/4 cup plain yogurt
1/2 cup butter, melted
Zest of 1 lemon or orange
1 tsp vanilla extract
- Prepare a 9″ round baking pan by greasing and dusting with flour. Place a parchment at the bottom of the pan.
- Pour the maple butter and using a spatula or a butter knife spread into an even layer.
- Place the nectarines cut side down in a desired pattern.
- Pour the frangipane mixture on the nectarines and smooth into an even layer.
- In a large bowl add eggs, melted butter, yogurt, vanilla extract and the zest of lemon or orange and whisk to form a smooth mix.
- In a separate bowl mix together flour, baking powder and sugar.
- Add the liquid into the flour mix and using a wooden spoon stir to form a lump free mixture.
- Pour the cake batter into the cake pan and bake for 40 to 50 minutes at 325 F. Test with a skewer to check if the cake is baked completely before removing from the oven.
- Let the cake cool in the pan for 15 to 20 minutes and unmould it directly onto the serving plate.
- Let the cake cool completely. Serve with fresh berries and fresh whipped cream.