Nectarine Buttermilk Upside-Down Cake - Bi-Rite Creamery

Thursday, July 5, 2012

Nectarine Upside-Down Cake
Nectarine Buttermilk Upside-Down Cake

Oh stone fruit. You rock my world. 

Have you been to Bi-Rite Creamery in San Francisco? Oh, some of the best ice cream around! They have two books in print. I picked up Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food at the library. I've never been to the market, but it is on my list for my next visit. 

Nectarine Upside-Down Cake
I used Mango Nectarines to make this cake. I get them from Ken's Top Notch Produce - he's in many Southern California farmer's market. These nectarines are the best...I mean, the BEST. I load up on them every week during the summer.
Nectarine Upside-Down Cake
Melt some butter and brown sugar and pour into the bottom of a 9" x 3" pan. A scattering of sliced nectarines are placed on top. The simple buttermilk cake batter goes on top...and in about an hour, you have something yummy!

This recipe for Nectarine Buttermilk Upside-Down Cake is in the Market cookbook (page 147) and you can use pears, apples or other stone fruits. 

Nectarine Upside-Down Cake
Nectarine Buttermilk Upside-Down Cake

Adapted from: Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food
Find it on Amazon or in your library (WorldCat listing)

Topping (placed on the bottom of the pan):
6 Tablespoons or 3 ounces or 3/4 of a stick of butter
3/4 c (150 grams) light brown sugar
4 medium ripe nectarines, cut into 1/2" slices (I used three large mango nectarines)

Melt the butter and the brown sugar. Stir until smooth. Place in the bottom of a 9" x 3" round pan.
Arrange fruit on the bottom in a pretty pattern.

6 Tablespoons or 3 ounces or 3/4 of a stick of butter, softened
3/4 cup (150 grams) granulated sugar

1 1/2 cup (6 3/4 ounce) all-purpose flour
2 teaspoon baking powder
1/2 teaspoon kosher slat
3 large eggs
1/2 cup buttermilk
2 teaspoon vanilla

Mix together the flour, powder and salt in a bowl. Set aside.
Cream butter and sugar in a mixer with paddle attachment until fluffy, about 2-3 minutes.
Add eggs, one at a time, and beat well between each addition.
On slow, alternately add 1/2 the flour, followed by the milk, then remaining of the flour mixture. Add the vanilla. Do not overbeat.
Spoon batter over the fruit mixture.
Bake in the center oven for 50-60 minutes, until a toothpick comes out clean.
Let rest on a wire rack for 30 minutes and then invert onto a serving platter.
Nectarine Upside-Down Cake

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Jami said... [Reply to comment]

that looks incredibly delicious and summery! i will be making it some time this summer!!!

Sara said... [Reply to comment]

This looks amazing - I love mango nectarines, they really are the best! :)

Sumi said... [Reply to comment]

Mary - can't wait. Bi Rite is opening a second location down the street from me, on Divisadero and Fulton!

Anonymous said... [Reply to comment]

This looks DELICIOUS! I will definitely be trying it!Thank you for sharing!

Unknown said... [Reply to comment]

I am going to make this but with Strawberries, my nectarines are not quite ripe!

beth said... [Reply to comment]

This was so good it was insane. I used peaches and it came out fantastic. (fyi you left off the oven temp - 350 - but I found it on another blog!)

Thanks for posting this!

eatmytaco said... [Reply to comment]

I made this! Its as beautiful and yummy as it looks and it was actually very easy to make.

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