Upside-down cake with nectarines and salted caramel
Votes: 6
Time: 1 hour 35 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
An upside-down pie is a beautiful summer pastry filled with fruit that's much easier to make than the luxurious end result might suggest. In this pie, nectarines and salted caramel combine harmoniously, all nestled in a deliciously moist crust. To make an upside-down pie, a simple caramel made from sugar and water is poured into a pan, nectarine slices are carefully arranged in a pattern, and then batter is poured over the top. After baking, the pie is inverted, and the fruity caramel base becomes the topping. The finishing touch is a sprinkle of coarse salt for a vibrant flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 3/4 cups sugar
- 1 teaspoon fine salt
- 4 nectarines, sliced into 1cm-thick wedges (about 0.6 kg)
- 1 and 3/4 cups premium flour
- 1 teaspoon baking powder
- 0.5 tsp of soda
- 110 g unsalted butter, room temperature
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup of sour milk or kefir
- Coarse sea salt, for sprinkling
We recommend
Recipes with similar ingredients: premium flour, eggs, sour milk, nectarines
Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C) and spray a 9x9 inch (22x22cm) loaf pan with cooking spray.
- In a medium saucepan, combine 3/4 cup sugar, 1/2 teaspoon fine salt, and 1 1/2 tablespoons water and stir until the mixture resembles wet sand. Heat over medium heat, gently swirling the pan occasionally but not stirring with a spoon, until the caramel turns light amber, about 5 minutes. Remove from heat and immediately pour into the prepared pie pan (the caramel sets quickly). Arrange the nectarines on top of the caramel in 4 rows; set the pan aside.
- In a bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon salt. In a large bowl, beat the butter and remaining 1 cup sugar with a mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in three additions, alternating with the sour milk, beginning and ending with the flour, and knead the dough.
- Pour the batter over the nectarines and spread evenly. Place the pan in the oven and bake until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. If the pie is browning too quickly, cover it with foil. Let it rest for 15 minutes, then invert onto a platter and let cool completely. Sprinkle with sea salt.
Categories:
Recipe collections
Similar recipes
