prevrnuti kolač sa nektarinama - Peach-Buttermilk Upside-Down Cake

Prolazi još jedno leto i ovo je kolač sa kojim ga polako ispraćamo... baš prigodan za proslaviti ulazak u novu školsku godinu sa kolegama. Jednostavan je i divno sočan, svideo se svima koji su ga probali.

Potrebni sastojci:

Za gornji deo:

• 1⁄2 šolje (113 g putera)
• 3⁄4 šolje smeđeg šećera
• 2 velike nektarine, isečene na kriške debljine oko centimetra. Ako se za kolač koriste breskve, treba ih oljuštiti.

Za kolač:

• 1 3⁄4 šolje brašna
• 1 1⁄2 kašikica praška za pecivo
• 1⁄2 kašikice sode bikarbone
• 1⁄4 kašikice soli
• 2 velika jajeta
• 1 kašikica ekstrakta vanile
• 3⁄4 šolje mlaćenice (ili u isto toliko mlakog mleka staviti kašikicu limunovog soka)
• 1⁄2 šolje (115 g) putera
• 3⁄4 šolje šećera

Uključite rernu na 170°C. Podmažite kalup za kuglof i pospite ga brašnom.

Puter, potreban za gornji deo, staviti u šerpicu i zagrevati dok ne počne da peni. Umešati smeđi šećer, smanjiti vatru i krčkati još oko dva minuta. Prebaciti ovu smesu u kalup. Po njoj poređati isečene nektarine.

Pomešati brašno, sodu bikarbonu, prašak za pecivo i so.Mlaćenicu, ekstrakt vanile i jaja ulupati zajedno.

Mikserom umutiti puter i šećer dok ne postanu penasti. U ovu smesu, manjim brojem obrtaja miksera, umutiti trećinu mešavine sa brašnom, pola smese sa mlaćenicom, drugu trećinu brašna, pa ostatak i mlaćenice i brašna. Na kraju mutiti još oko minut.

Izliti preko poređanog voća i peći oko pola sata. Kad se izvadi iz rerne, ostaviti par minuta da se prohladi, pa prevrnuti. Ja sam malčice prerano prevrnula - pa se malo razlio. Idealno je prevrnuti kad karamel oko voća počne da se stvrdnjava.

For the topping

• 1⁄2 cup (1 stick) unsalted butter
• 3⁄4 cup packed light brown sugar
• 2 large peaches, peeled and cut into 1⁄2 inch-thick slices

For the cake

• 1 3⁄4 cups unbleached all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3⁄4 cup buttermilk
• 1⁄2 cup (1 stick) unsalted butter, softened
• 3⁄4 cup granulated sugar

Make the topping


1. Preheat the oven to 375ºF. Grease a 9-inch round nonstick pan and dust with flour.

2. Heat the butter in a medium saucepan over medium heat until foaming. Stir in the brown sugar, turn the heat to low, and cook, whisking, for 2 minutes. Scrape the mixture into the prepared pan and smooth with a spatula. Arrange the peach slices in concentric circles on top of the sugar mixture. Set aside.

Make the cake


1. Combine the flour, baking powder, baking soda, and salt in a bowl. Combine the
eggs, vanilla, and buttermilk in a glass measuring cup and lightly beat.

2. Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.

3. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides. Turn the mixer to low speed and add the flour mixture, 1⁄2 cup at a time, scraping down the sides. After the last addition, mix for 30 seconds on medium speed.

4. Pour the batter over the peach mixture, gently spreading evenly with a spatula.

5. Bake until the cake is golden and a toothpick inserted into the center comes out
clean, 35 to 40 minutes. Transfer the pan to a wire rack and let stand for 5 minutes.

6. Holding the pan and a plate together with oven mitts, invert the cake onto the plate. If necessary, replace any fruit stuck to the pan. Let the cake cool for 20 minutes and serve warm, or serve at room temperature. 

This is forty-ninth cake from Cake Keepers Cake cookbook, by Lauren Chattman, on my blog. This is the cookbook that I find out thanks to Joyce's food blog named Kitchen Flavours. 

I'm linking this post with Cookbook Countdown #20 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray