Upside down honey nectarine cake

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How to make Upside down honey nectarine cake

  • Yield : 12
  • Prep Time : 0:25
  • Cook Time : 1:00
  • Total Time : 1:25

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

Method

  • Step 1 Preheat oven to 180C. Grease and line the base and side of a 20cm round cake pan with baking paper.
  • Step 2 Arrange the nectarine or plum, slightly overlapping, over the base of the cake pan. Sprinkle with sugar.
  • Step 3 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.
  • Step 4 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.

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