Recipe: Upside-down honey nectarine cake
How to Make:
- Preheat oven to 180C. Grease and line the base and side of a 20cm round cake pan with baking paper.
- Arrange the nectarine or plum, slightly overlapping, over the base of the cake pan. Sprinkle with sugar.
- Combine flour, almond meal and extra sugar in a large bowl. Whisk the butter, honey, eggs and sour cream in a medium bowl. Pour into the flour mixture and stir to combine. Pour over the nectarine or plum and smooth the surface.
- Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside for 10 mins to cool slightly before turning onto a serving plate. Cut into wedges and serve warm or at room temperature.
Time for preparing:
60 min.
Servings:
12
Ingredients:
- 2-3 just-ripe white nectarines, stoned, thinly sliced (see notes)
- 1 tablespoon caster sugar
- 1 1/4 cups (185g) self-raising flour
- 1/2 cup (60g) almond meal
- 3/4 cup (165g) caster sugar, extra
- 150g butter, melted
- 1/2 cup (125ml) honey
- 3 Coles Australian Free Range Eggs
- 1/2 cup (120g) sour cream
