Nectarine Upside Down Cake

In our hectic past few months, we moved my Mother back to her home town in California (I’ll tell you more about that later). The great thing about going to a very small farming community in the Summer is, you can go to the farm stands to get the most wonderful fresh fruits you’ll ever eat. My husband has asked for years why I don’t eat that much fruit. Well, here’s my answer: as a kid I spent many a Summer picking tree-ripe fruit and sitting on the back porch with dripping-down-your-elbow-delicious-fruit, there’s absolutely no comparison.

On our last day in California before driving back home, Mom’s friend took us out to the orchards and got us a flat of assorted stone fruits. Peaches, apricots, plumcots and nectarines (oh and we stopped and the berry patch too). Our car smelled heavenly. I’d betcha that huge box weighted at least 20 pounds.

a bit blurry, sorry

the biggest blackberry I’ve ever seen

this is a plumcot, beautiful

We did share some of our bounty with friends and neighbors, but this last bit was going fast, and I needed to think of something to do before they went south.

Upside down cake, yum.

I hadn’t made that in the longest time, so I searched the web and decided on David Lebovitz’s recipe, at least in general anyways.

I sliced up the different varietals, that’s why the color differences, and placed them in to my cast iron skillet that had already been prepared with the melted butter and sugar. I didn’t use any berries (we ate those up long ago), just crammed the pan full of nectarines, topped it with the cake batter and baked it off.

Very nice.

 

Tagged: California Fruits, David Lebovitz, Lodge Cast Iron Skillet, Pescatarian Dishes, Plucots, Scratch baking, Vegetarian Dishes