Tuesday, June 23, 2015

Topsy Turvey

Ever wonder why it's called, "upside down cake?"  I recently found out.  A friend on Facebook posted this recipe for Nectarine Upside Down Cake.  It's called that because you put the toppings for the cake, usually sliced fruit, in the bottom of the cake pan -- in other words, you put the cake in the pan upside down.  I guess there's a simple answer for just about everything.

Photo via Damn Delicious
Nectarines are my favorite of the stone fruits.  Peaches are delicious, but the fuzz kinda gets to me.  With a nectarine, no such problem.  These are early ones, though, so they're not yet freestone.  What's freestone?  it means that the fruit, cut in half, pulls away from the pit cleanly.  It'll be a few more weeks yet before they're ripe enough for that.  I won't blame you if you hold on to this recipe until then.  It's less work, and the cut fruit for your topping looks nicer.

Meanwhile, eat your nectarines!
Photo via Damn Delicious

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