Blueberry Nectarine Upside-Down Cornmeal Cake

Hello, Sunday baking friends!

The sweet, warm days of spring and summer call for backyard barbecues,  get-togethers, and loads of great fresh berries and fruits. What better way to taste summer than with a cake baked together with fruit and berries? Ripe, fresh fruit and berries are embedded in a layer of caramelized brown sugar, with a hint of balsamic vinegar to balance the sweetness comes together with a buttery cornmeal cake that compliments the tangy, nestled fruit on top. Oh-So-Heavenly!

Let’s get started!

For the Topping:

4 tablespoons butter

3/4 cup brown sugar

1/8 teaspoon salt

2 teaspoons balsamic vinegar

2 nectarines, sliced 1/4″ thick

1 1/2 cup blueberries, slightly mashed with fork

For the Cake:

1 stick butter

1/2 cup brown sugar

1/4 cup granulated sugar

2 eggs

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1 teaspoon vanilla

3/4 teaspoon salt

1/2 cup milk

1 1/4 cup flour

1/4 cup cornmeal

1 teaspoon baking powder

1/4 teaspoon baking soda

Getting Ready:

Heat oven 350 degrees and position rack in center of oven.

To Make the Fruit Layer:

In a 10-inch cast-iron skillet or 9-inch round baking pan at least 2″ deep, placed over medium heat, melt the butter until just bubbling. Add the brown sugar, vinegar, and salt, continue to cook, stirring constantly until the sugar is completely melted and the mixture begins to bubble. Heating until all sugar is dissolved, ending with a smooth texture. A safe way to check if sugar is melted is to drop a small amount of the hot sugar mixture into a cup of cold water. Turn off heat, but leave the pan on the stove. Arrange fruits in a decorative pattern, covering the brown sugar mixture in the bottom of the skillet.  Set aside while you make the cake batter.

To Make the Cake Batter:

In a stand mixer, cream the butter and sugars until fluffy. Meanwhile, measure the flour, cornmeal, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl and whisk gently to combine. Add the eggs one at a time, beating well in between, followed by the vanilla. Add the flour mixture alternating with the milk,  beating on low speed until just combined, about one minute.

Top with the Cake Batter:

Dollop the fruit with the cake batter, being sure it is evenly distributed. Smooth with a spatula.

Bake:

Place the cake in the oven. You might want to put a baking sheet under to catch any overflow (sometimes the fruit bubbles up). Bake for 40-50 minutes, or until the top of the cake is golden brown and a knife or toothpick comes out clean.

Transferring to Cake Plate:

Remove the cake from the baking sheet and place it on a cooling rack. Let the cake settle for a minute until any fruit that has leaked up the sides has stopped bubbling. Do not let the cake cool or you will not get it out of the pan! Run a knife around the edges of the cake. Place your cake plate over the cake and using oven mitts, carefully flip the cake over. Gently remove the cake pan. Be careful, as the fruit and glaze are still quite hot and will burn you!

If any pieces of fruit are stuck to the cake pan, gently scrape them up with a knife and replace them on the cake. Let the cake cool.

Serve the cake at room temperature or slightly warm.  Top with sweetened whipped cream or vanilla ice cream! Cake will keep for several days

Enjoy every bite!

Thanks for stopping by!

Eileen

 

 

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