Tuesday, September 16, 2014

Nectarine Upside Down Cake with Salted Caramel

It has been a few weeks since we made this cake: Nectarine Upside Down Cake with Salted Caramel. It was in Food Network Magazine and I liked it for two reasons: 1) It was a small cake, which is better for the two of us, and 2) It used fresh fruit, which I knew SP would like.
The cake is simple, a basic buttermilk cake baked in a 9 inch square pan. It's easy to whip up. For us, the difficult part was making the caramel.
I didn't try to take photos when we made the caramel because we were having a hard time gauging the amber color of the caramel. We should have used a stainless steel pan. The dark non-stick bottom of the pan we used made the caramel part a little too difficult to figure out. We could not see just how amber colored the caramel was getting.
When we poured it into the glass baking pan, it was a very, very light amber color. I think it could have been darker. It didn't seem like there was enough caramel because it didn't easily spread over the bottom. We had to try to spread it all over the bottom and into the corners plus place the nectarine slices in before the caramel hardened and without burning fingers on the hot caramel. We were not very successful! We both burned fingertips and the caramel hardened before we finished, so we just plopped the remaining fruit slices on top the hardened caramel.
This was a very tasty treat. Moist, flavorful, buttermilk-vanilla flavored cake and soft nectarines, but there was not any noticeable caramel favor. I think we messed that part up! I'd definitely make this again, but next time, I'd make more of the caramel and cook it a bit longer to a darker amber color. Ours definitely didn't look as dark and rich on top as the photo in the magazine.

Recipe here.

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