Nectarine Upside Down Cake

Nectarine Upside Down Cake
(Adapted from damndelicious.com)

Ingredients

For the cake:
2 cups flour
1 cup brown sugar
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
(**I can't get buttermilk here so I mix 1 tbsp of lemon juice with enough milk to make a cup and let it sit 5 minutes)
4 tbsp melted unsalted butter
2 eggs

For the topping:
4 tbsp melted unsalted butter
1 ounce Apricot Brandy
1/2 cup brown sugar
4 nectarines, sliced and peeled

Directions

1. Preheat oven to 350 F.

2. In a large bowl, whisk together the flour, brown sugar, baking soda and salt.

3. In another bowl, whisk together buttermilk, 4 tbsp melted butter and the eggs. Pour mixture over dry ingredients and stir using a rubber spatula until just moist.

4. Add remaining 4 tablespoons butter to the bottom of 9-inch cake pan, swirling the pan until the bottom and sides are well coated. Sprinkle brown sugar evenly over the melted butter then drizzle the brandy on top. Arrange nectarine slices on top in a single layer. Scoop the batter evenly over the nectarines, smoothing out the top.

5. Place into oven and bake for 45 minutes, or until a tester inserted in the center comes out clean. (Mine took an hour)

6. Let cool for 5-10 minutes. Run a knife around the edge of the cake and turn upside down onto a serving plate.