Are you enjoying summer? Are you living it up in the sun? I know I am (on occasion). I recently went paddle boating, did some hiking, and dined al fresco. Could there be anything better?
Well, yes, actually.
You could be dining on a nectarine upside-down cake. Or strawberry upside-down cake. Or pineapple. Or whatever you want, really.
One of my favorite bloggers, Joy the Baker, recently posted a ridiculously good recipe for Strawberry Upside-Down Cake with Cardamom. Because I had just bought a two quart crate of strawberries (for three dollars, ya'll) I decided to try it out. I even bought some cardamom for the occasion (which is surprisingly delicious).
Needless to say, Joy's recipe was spot on. I ate it for breakfast, lunch and dinner because, for some reason, it seemed to fit for any occasion.
But, for this post, I'm going to share with you a different version of the cake. We bought some really delicious nectarines at the store the other day and (of course) we bought too many to eat before overripeness would ensue. So, what better to do than make another cake!? So that's what I did. I must say, both fruits tasted wonderful with this cake.
It's the cardamom.
And the brown sugar.
And the sour cream.
This cake batter will astound you with its delicious flavor.
|This is the pan with a bit of melted butter and brown sugar. Then I laid the nectarines out in kind of a pattern (which is not necessary if you are pressed for time).|
|Carefully spread your batter over your fruit (it will be thick).|
|Let it bake for 30 minutes or so and let it cool a bit before you flip it!|