For a dinner party recently I made an upside down cake with nectarines. I think it was supposed to be peaches, but I didn't have any of those!
Anyway, both the bombay potato pies and the cake were quite a treat, but unfortunately I only have pictures of the cake. Enjoy!
Key to the upside down cake is that the nice stuff goes... on the bottom! (to start with anyway. In this case some muscovado sugar, melted butter and flaked almonds. Add halved nectarines to the equation and it starts to look like this...
I washed and stoned the nectarines, but did not peel them. No need, you can barely tell the skin is still on when the cake is done! For now though adding the cake mix hides the beautiful fruits... until you turn it upside down!
Here is the end result, a lovely fruit and simple cake. The top looked a bit soggy to me when I turned it over (all the juices were caught by the aluminium foil I put in the bottom I think) so as I made the cake the day before, I had time to think of a solution. What I did on the day itself is add some more flaked almonds and just popped it in the oven which added a crispy toasted almonds toppig to it. Perfect!
Lovely lovely cake.
xoxo Jennifer
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