This delicicous cake is based off one I found via Pinterest. The buttermilk adds a subtle tang. The original recipe called for nectarines, but this would work well with any stone fruit. I used some of the surplus of nectarots (a hybrid of nectarines and apricots) in mine.
Nectarot Upside Down Cake
Makes 1 9-inch round cake
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup (1 stick) unsalted butter, melted and divided
2 large eggs
1/2 cup brown sugar, packed
6-8 nectarots, sliced into 1 inch thick wedges (6 wedges per fruit)
Preheat oven to 350 degrees F.
In a large bowl, stir together the flour, sugar, baking soda and salt.
In another bowl, whisk together the buttermilk, 4 tablespoons of the melted butter and eggs. Pour the liquid ingredients over dry ingredients and stir until just combined. Lumps are okay.
Pour the remaining 4 tablespoons melted butter into the bottom of a 9-inch cake pan. Tilt the pan until the bottom and sides are all coated. Sprinkle the brown sugar evenly over the melted butter in the bottom of the pan. Arrange nectarot slices on top in a single layer, packing them together tightly.
Spoon the batter evenly over the fruit slices, then smooth out the top.
Place the pan on a cookie sheet to catch any overflow, then put the cake into the oven and bake for 35 – 45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 5-10 minutes. Run a knife around the edge of the cake to loosen it, then turn it upside down onto a serving plate.