Gf Nectarine Upside Down Cake

• Brown sugar and fruit
• 1/2 Stick room temperature butter
• 3/4 cup Light brown sugar firmly packed
• 2 -3 Nectarines sliced with skin on (Remove the skin if you like)
• The Cake
• 1 Stick room temperature butter
• 3/4 cup Granulated sugar
• 2 Large eggs at room temperature
• 1 cup Gluten Free All Purpose Flour ( I used King Arthur certified gluten free flour which is a blend of white and brown rice flours, tapioca starch and potato starch)
• 1/2 cup Cornmeal
• 1/2 teaspoon Salt
• 1 1/2 teaspoons Baking powder
• 1 teaspoon Vanilla Extract
• 1/2 cup Whole Milk at room temperature

1. Pre-heat Oven to 350 degrees. In saucepan melt 1/2 stick butter, add brown sugar and cook on med/low until butter is melted and brown sugar is caramalized. Butter 9" round cake pan add the caramalized brown sugar and spread around the bottom of the pan. Arrange your fruit and set aside while you make your cake batter.
2. Sift 3 times GF Flour, cornmeal, salt and baking powder. Set aside. In mixing bowl using either stand or hand held mixer (I used my hand held) cream butter until fluffy, add sugar and beat until fully incorporated. Beat in eggs one at a time making sure each is fully incorporated before adding the other it should be light and fluffy. Using your sieve add the flour mixture and milk in 3 installments beginning and ending with flour.
3. Scrape the batter on top of the fruit and brown sugar, Smooth and bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean.
4. Take cake out of oven let sit 8-10 minutes then invert onto cake plate. Serve warm with whipped cream or ice cream.

brown sugar, butter, light brown sugar, skin, butter, sugar, eggs, flour, cornmeal, salt, baking powder, vanilla, milk

Taken from food52.com/recipes/12534-gf-nectarine-upside-down-cake (may not work)