Ingredients:
2 tablespoons butter or margarine
1/4 cup firmly packed brown sugar
2–3 nectarines, peeled and sliced (peel optional if fruit is very soft)
1/2 cup butter or margarine, softened
1 cup granulated sugar
1/2 cup egg substitute or 2 large eggs
1/2 cup skim milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Directions:
Preheat the oven to 350°F (175°C). Melt 2 tablespoons of butter in a small saucepan over medium heat. Add the brown sugar and cook, stirring constantly, for about 2 minutes until the sugar dissolves and the mixture is smooth. Pour this caramelized mixture into a 9-inch round cake pan and spread it into an even layer.
Arrange the nectarine slices over the brown sugar in concentric circles. If your nectarines are large, two will be enough to form two overlapping rings; smaller fruit may require three nectarines to cover the pan.
In a mixing bowl, beat the 1/2 cup softened butter until creamy. Add the granulated sugar and continue beating until the mixture is light and fluffy. Beat in the egg substitute or the eggs until combined — the batter may appear slightly curdled if using an egg substitute. Stir in the milk and vanilla extract until well blended.
Whisk together the flour, baking powder, and salt, then add the dry ingredients to the wet mixture. Mix on low speed just until combined; the batter will be fairly loose, not very thick.
Spoon or pour the batter evenly over the arranged nectarine slices, smoothing gently to cover the fruit. Bake in the preheated oven for 30–35 minutes, or until a wooden pick inserted in the center comes out clean.
Allow the cake to cool on a wire rack for about 10 minutes, then invert it onto a serving platter so the caramelized fruit faces up. Slice into wedges to serve.
This nectarine upside-down cake is excellent warm for brunch. For dessert, serve with slightly sweetened whipped cream if desired.
Servings: 8
Preparation time: 15 minutes
Total time: 45 minutes