Nourish the Budding Lotus

Nectarine Upside-Down Cake

C. loves this recipe and I am sure she is going to be quite surprised that I made it with nectarines, and have created a gluten-free version too!  In Key West we would make this every so often with fresh mangoes which we were fortunate to have occasional access to on the island.  The original recipe was another discovery when I was going through my Vegetarian Times Magazine phase.  This time in making it, I decided to be adventurous and try out alternative sweets, oils and flours for the open-minded chef.  Be sure to try this out…it was sooooo good!

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Nectarine Upside-Down Cake

1/4 c light brown sugar
3 medium nectarines, sliced
1 c gluten free oat flour
1/2 c buckwheat flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1/2 t ground nutmeg
1/2 t ground ginger
2 large eggs
1/4 c agave
1/8 c olive oil
1/8 c coconut oil
2/3 c plain greek yogurt
1 1/2 t vanilla extract

Preheat oven to 375 F

Put oven rack on lowest position.  Lightly grease a 9 inch pyrex pie plate with coconut oil.  Sprinkle the bottom of the pan with the brown sugar and using the back of a spoon press the sugar down evenly.  Arrange the nectarines on the bottom of the plate in the design of your choice.

In a mixing bowl combine the flours, baking soda, baking powder, salt, nutmeg and ginger whisking them until blended.

In a separate bowl combine the eggs and agave and whisk until smooth.  Add in the oil, yogurt and vanilla stirring until mixed, then fold the flour mixture into the liquids.

Pour the batter over the nectarines in the pan being sure to spread the mixture evenly.

Bake for 30-35 minutes.  It will be done when the top is golden and the cake starts to pull away from the sides.  Remove from the oven and use a knife to loosen the cake from the sides of the pan.  Place the serving platter over the pie plate and invert so that the cake falls upside-down onto the platter.  Let cool and serve.

The cake is best when it is cooled but fresh out of the oven, as the nectarines and sugar lightly caramelize.  Enjoy, enjoy, enjoy!

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