Fresh, fragrant, summer-tasting nectarines shine in this moist, delicious cake. And because nectarine skins are so thin, you don’t even have to peel them first! Serve warm with a scoop of your favorite ice cream for a delightful dessert.
4 Pittman & Davis Nectarines, sliced into 1½” thick wedges
2 c. all-purpose flour
1 c. sugar
1 tsp. baking soda
½ tsp. salt
1 c. buttermilk
½ c. unsalted butter, melted and divided
2 large eggs
½ c. brown sugar, packed
- Preheat oven to 350° In a large bowl, combine flour, sugar, baking soda and salt.
- In a large glass measuring cup, whisk together buttermilk, 4 tablespoons butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Add remaining 4 tablespoons butter to the bottom of a cast iron skillet or 9-inch cake pan, swirling the pan until the bottom and sides are well coated. Sprinkle brown sugar evenly over the melted butter. Arrange nectarine slices on top in a single layer. Scoop batter evenly over nectarines, smoothing out the top.
- Bake cake until a tester inserted in the center comes out clean (about 45 minutes). Allow to cool for 5-10 minutes. Run a knife around the edge of the cake and turn upside down onto a serving plate. Serve immediately.