Nectarine Upside-down Cake

Preheat oven to 160ºC (350ºF or Gas Mark 3).

Melt 1 tablespoon of butter in the base of a 9-inch (23cm) round springform tin over a low heat. Turn off heat once butter has melted and sprinkle with 2 tablespoons of light golden brown sugar. Set tin to one side.

Slice nectarines and arrange in concentric circles in the base of the cake tin. Continue to do this until all gaps have been filled, making sure to pack as much fruit in as it will shrink during the baking process.

Cream together the remaining butter and sugar until pale and fluffy, around 3-4 minutes. Add the vanilla extract and beat until well combined. Add eggs one at a time, making sure each one is fully incorporated.

Next, sift in the flour, baking powder and salt. Fold together until mixture is smooth. Fold in the creme fraiche.

Pour mixture over the nectarines. Smooth the top with a spatula or palette knife.

Bake for 40 minutes or until golden brown and a skewer comes out clean. Leave to stand in cake tin for 10 minutes. Then invert cake onto a wire cooling rack.

Cool on the rack for as long as you can wait! Then enjoy!

Recipe adapted from Babaduck’s Summery Nectarine and Lime Cake.