Ingredients

• 3 tablespoons butter , at room temperature
• 0.25 cups brown sugar , such as muscovado
• 4 freshs nectarines , sliced into bite-sized pieces

Instructions

1. 1 Preheat the oven to 340 degrees F (170 degrees C). Place 3 tablespoons butter in a 9-inch round cake pan and melt in the oven as it preheats.
2. 2 Remove pan from oven; sprinkle brown sugar evenly over melted butter. Arrange nectarine pieces on brown sugar; set aside.
3. 3 Whisk flour, baking powder, and salt together in a bowl; set aside. Beat 11 tablespoons unsalted butter and white sugar together in a separate bowl until creamy and smooth; add eggs, one at a time, beating well after each addition. Beat in vanilla extract, then beat in flour mixture on low speed until batter is just combined, about 1 minute. Spread batter over nectarine layer.
4. 4 Increase the oven temperature to 350 degrees F (180 degrees C).
5. 5 Bake in the preheated oven until cake is golden brown and a toothpick inserted into center comes out clean, 35 to 40 minutes. Cool cake in the pan on a wire rack for 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.

Nutrition per serving