Upside down nectarine Pound Cake
They say that the simplest things are always the best, and I couldn't agree more. Think about a soft, buttery cake topped with delicious, juicy nectarines and just a sprinkle of crumble. This cake was tried almost as a mistake, a fun dare to incorporate aging fruit into a basic pound cake recipe. It turned out scrumptious and was a real show-stopper.
Ingredients
For the cake
For the Crumble
Instructions
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Preheat the oven at 180°C (160°C fan).
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Melt the butter.
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In a separate bowl, combine flour and baking powder.
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Add the butter, sugar, eggs, and combine.
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Thinly slice the nectarines and place them in a nice way at the bottom of your well-buttered tin.
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Gently pour the batter on top of the fruit.
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Bake for 45 to 60 minutes until well baked. Use a toothpick to test if the center is done.
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In the meantime, prepare a crumble by combining by hand the flour, soft butter, and sugar until it forms lumps.
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Once the cake is done, carefully flip it upside-down to release it from the tin. Add the crumble on top of the nectarines and pop it in the oven for an extra 10 to 15 minutes until the crumble is golden.
Note
- The crumble is not mandatory, but it brings a nice crunch.
- If using unsalted butter, don't forget to add a pinch of salt to the batter.
