| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 25 min |
| Inactive: | 15 min |
| Cook: | 55 min |
| Yield: | 6 to 8 servings |
Ingredients
- Cooking spray
- 1 3/4 cups sugar
- 1 teaspoon fine salt
- 4 nectarines, cut into 1/2-inch wedges (about 1 1/4 pounds)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder 1/2 teaspoon baking soda
- 1 stick unsalted butter, at room temperature
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- Coarse sea salt, for sprinkling
Instructions
- Preheat the oven to 375 degrees Fand coat a 9-inch-square cake pan with cooking spray. Combine 3/4 cup sugar, 1/2 teaspoon fine salt and 1 1/2 tablespoons water in a medium saucepan and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and immediately pour into the prepared cake pan (the caramel hardens quickly). Arrange the nectarines over the caramel in 4 rows; set the pan aside.
- Whisk the flour, baking powder, baking soda and the remaining 1/2 teaspoon fine salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the nectarines and spread evenly.
- Transfer to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely. Sprinkle with sea salt.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 456 |
| Total Fat | 16 g |
| Saturated Fat | 8 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 2 g |
| Sugar | 51 g |
| Protein | 6 g |
| Cholesterol | 78 mg |
| Sodium | 478 mg |
Reviews
My caramel sauce came out perfect, it took a little longer than the 5 minutes, but came out a beautiful amber. The star of this recipe is the cake part……it is soooooo good!!
Just a note… the sugar and water mixture is meant to turn into a caramel and mine crystallized on me twice… if you don’t want to do a caramel, adding butter and brown sugar to the bottom of the pan and microwaving it for 1-2 minutes makes a delicious toping. After microwaving the brown sugar and butter, place the fruit on top in a decorative layer, then pour the cake on top and proceed.
Best recipe ever.