Upside Down Nectarine and Lavender Buttermilk Cake. Fancy a piece? Sorry, it was practically finished soon after coming out of the oven...a few hungry members in my household today! . Note, I made this cake with nectarines but I would have as easily used apricots if I could have found them in the store - unfortunately out of season. But this version turned out quite nice as well. . . To make, add 100 g (1/2 cup) packed brown sugar and 70 g (5 Tbsp) butter to a skillet. Cook whilst stirring until the butter is melted and sugar dissolves. Cook an additional 3 mins. Pour into the bottom of a well-buttered 21 x 11 cm (8 x 4 in) loaf tin. Half and remove the pits from 4 nectarines (or 8 apricots). Place cut side down on the bottom of the loaf tin. Top with the batter as made per below. . To make the batter, whisk together in a bowl 220 g (1 3/4 cups) flour, 1/2 tsp salt, 1 1/2 tsp baking powder, 1 tsp baking soda and 2 tsp dried culinary lavender (optional). In a separate bowl, beat together 115 g (1 stick) softened butter with 150 g (3/4 cup) sugar, 1 tsp vanilla extract and 1 tsp almond extract. Beat in 2 eggs, one at a time. Add in the dry mixture in thirds, beating until combined in between each batch. Add in 175 ml (3/4 cup) buttermilk and mix until combined. Pour the batter on top of the upside down nectarine (or apricot) halves. Bake in an oven preheated to 190 C (375 F) for 40-50 mins, until an inserted skewer comes out clean and the top is firm and golden (swipe left). Wearing oven mitts, invert onto a serving plate, flipping over quickly but holding firmly. Serve warm. . . Styled and photographed by Michelle Pilarczyk.
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