Nectarine upside-down cake

• 10 tbsp unsalted butter, room temperature
• 1/2 cup dark brown sugar
• 4 cup frozen nectarines, thawed and cut into bite sized pieces. or 4 cups of fresh nectarines cut up
• 1 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 2 eggs
• 1 tsp pure vanilla extract
• 1/2 cup plain greek yoghurt

1. Preheat oven to 325F.
2. Place 4 tablespoons butter in a 9 inch cake pan and melt in oven.
3. Remove from oven and sprinkle brown sugar over.
4. Use paper towels to press as much liquid as possible from nectarines.
5. Arrange fruit in even layer in pan.
6. In a medium bowl stir together flour, banking powder, banking soda and salt.
7. In a large bowl beat 6 Tbs butter until light and fluffy.
8. Add granulated sugar and beat until well combined.
9. Beat in eggs one at a time.
10. Beat in vanilla.
11. With mixer on low add flour mixture in three additions, alternating with the yoghurt and beat to combine.
12. Spread batter over nectarines.
13. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, about 1 hour 10 mins.
14. Run a knife around edge of pan and invert cake onto serving plate.
15. Enjoy on its own or with cream.

butter, brown sugar, frozen nectarines, flour, baking powder, baking soda, salt, sugar, eggs, vanilla, greek yoghurt

Taken from cookpad.com/us/recipes/341838-nectarine-upside-down-cake (may not work)