Nectarine Upside-Down Cake

Ingredients

Butter 230g

Dark rum 1 tsp

Brown sugar 1 cup

Vanilla extract 2.2 tsp

Salt 3/4 tsp

Nectarines 4

Flour 1.5 cups

Baking powder 1 tsp

Sugar 3/4 cup

Eggs 2

Milk 3/4 cup

Preheat oven to 180°C. Beat together butter (115g), rum, brown sugar, vanilla extract (1/4 tsp), and salt (1/4 tsp) until fluffy.

Line the bottom of a springform pan with parchment paper. Spread the butter mixture evenly over the bottom of the pan, smoothing it out with a spatula. Cut the fruit into slices about 5 mm thick and arrange them in a circle in the pan.

Separately mix the flour, baking powder, and salt (1/2 teaspoon). Beat the butter (115 g) with the sugar until fluffy (3-4 minutes). Add the eggs one at a time and the vanilla extract (1 teaspoon).

Gently fold into the flour mixture in 3 additions, alternating with the milk.

Pour the batter over the fruit. Bake for 30-40 minutes, testing for doneness with a match.

Enjoy!