Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Dolce: Nectarine & Blueberry Upside-Down Cake

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During my childhood, one of my all-time favorite desserts was my grandfather’s pineapple upside-down cake. It was one of the most requested cakes for birthdays and other sweet causes for celebration. I remember being so charmed and amazed by how the fruit went into the recipe on the bottom and ended up on the top of the cake. Admittedly, it was probably a little later in my childhood than I’d like to admit when I understood what was really happening. I have a fuzzy memory of catching my grandfather in the act of flipping the cake upside down before serving. Even with some of its mystique gone, pineapple upside-down cake was, and is, still one of my favorites. I love the way the brown sugar caramelizes the fruit that graces the top of the fluffy, buttery cake.

Today’s dolce is an updated take on that vintage classic. Instead of canned pineapple and maraschino cherries {which, don’t get me wrong, I love}, this cake is made with fresh bursting blueberries and tangy sweet nectarines – two stars of the late summer season. Simultaneously rich and light, this cake is the perfect finish to a summer meal. — jacque

Ingredients

10 tablespoons unsalted butter

1/2 cup dark brown sugar

2 cups nectarines, sliced

2 cups blueberries

1 1/2 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup granulated sugar

2 eggs

1 1/2 teaspoons vanilla extract

1/2 cup plain Greek yogurt

Directions

1. Preheat oven to 325 degrees.

2. Place 4 tablespoons of butter into a 9-inch round cake pan and put in the oven. Allow the butter to melt and coat the bottom of the pan.

3. Remove pan from heat and add the brown sugar, sprinkle evenly along bottom of pan.

4. Arrange nectarines and blueberries on top of the butter/brown sugar mixture in whatever sort of design you’d like the top of your cake to have. Set aside.

5. In a medium mixing bowl, add together flour, baking powder, baking soda, and salt.

6. In a large mixing bowl, use a hand mixer to beat the remaining 6 tablespoons of butter until light and fluffy.

7. Add sugar to the butter and beat until mixed throughout.

8. Beat eggs into the sugar/butter mixture, one at a time.

9. Add in vanilla extract and mix.

10. Beat in the 1/2 of the flour mixture, continuing to use hand mixer. Add 1/2 of the yogurt and mix. Repeat with the remaining flour mixture and yogurt until well combined.

11. Spread the cake batter into the pan on top of the fruit.

12. Bake until cake is golden brown on top, ~ 1 hour.

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One comment on “Dolce: Nectarine & Blueberry Upside-Down Cake

  1. Pingback: Dolce: Basil-Polenta Breakfast Cake with Roasted Nectarines | Mezze & Dolce

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Information

This entry was posted on August 27, 2013 by in Cakes, Dolce and tagged , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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