What says summer more than nectarines and corn cake? Nothing! Well maybe watermelon but really that's it! Try this very forgiving and flexible recipe for chefs of all ages. Nectarine Upside-Down Corn Cake is the perfect dessert for a hot summer day and is relatively healthy as far as cakes go!
Nectarine Upside-Down Corn Cake
Makes 1 pan | Inspired by SkinnyMs
30 mins prep and 20 mins bake time
- 4 small nectarines
- 1½ cup cornmeal
- ½ cup flour
- ½ tsp kosher or sea salt
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ cup and 1 Tbsp coconut sugar
- ¼ cup and 2 tsp coconut oil
- 1¾ cup milk
- 1 egg
- 1 tsp vanilla extract
- 1 cup
- ½ cup
- ¼ cup
- 1 Tbsp
- 1 tsp
- ½ tsp
- Large bowl
- Square or rectangular baking pan
- Sauté pan
- Kid chef knife or butter knife
- Cutting board
- Wash your hands.
- Oil pan with 1 tsp coconut oil and set aside for later.
- Preheat oven to 400F.
- Wash 3 nectarines.
- Using your kid chef knife and cutting board, slice nectarines into ¾ inch pieces.
- **Grown-up** Heat 1 tsp coconut oil over medium heat. Add 1 Tbsp sugar to pan and then add nectarine wedges. Sauté for 5-7mins to soften nectarines. Remove from heat and let cool.
- In a large bowl, add ½ cup cornmeal, ½ cup flour, ½ tsp salt, 2 tsp baking powder, ½ tsp baking soda, ¼ cup sugar, ¼ cup coconut oil, 1¾ cup milk, 1 egg and 1 tsp vanilla extract.
- Whisk together ingredients until combined.
- Arrange nectarines on bottom of oiled baking pan.
- Pour batter on top of nectarines and spread evenly.
- **Grown-up** Place baking tray in oven to bake.
- Set timer for 20 mins.
- Clean up!
- **Grown-up** Stick a toothpick into the corn cake and if nothing sticks to it, it's finished! Remove baking tray from oven and let stand for 5-10mins.
- Run a spatula along the edge of the baking tray to loosen corn cake.
- Carefully, invert corn cake onto a cutting board.
- Tap bottom of pan to release nectarines and carefully remove pan.
- Cut into slices and enjoy!
- If you want to keep little chefs away from the stove, grown-ups can sauté the nectarines beforehand.
- We used coconut oil and almond milk, but any kind of oil and milk should do the trick!