Nectarine buttermilk upside-down cake from Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking, and Creating Community Through Food by Sam Mogannam and Dabney Gough

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on August 21, 2021

    Fairly standard but very good upside-down cake recipe. I managed to fit 4 large nectarines (1.75 lbs). Recipe doesn't say to grease or line the pan at all; I did grease the sides just in case. The cake unmolded with no problem. My cake was done in 55 min. We enjoyed it both for dessert and breakfast.

  • wcassity on August 19, 2013

    Really great summer dessert. The fruit and brown sugar/butter almost melt together. The cake is sweet but not too sweet. The recipe is easy to follow. We enjoyed it both with and without vanilla ice cream. Still tasty a couple of days later.

  • Cheri on August 04, 2013

    This is SOOO good! The brown sugar/butter caramelizes about the fruit slices, the cake has a fabulous crumb. Ice cream or whipped cream isn't necessary, and may take it over the top, for my money excellent as written. Serve warm if you can.

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