Ever have too many nectarines?

Our Costco had beautiful nectarines last weekend. Bought a flat and we ate nectarines every day! Finally, four left. Went to Chef Google and this is what I made:

Nectarine Upside Down Cake

yield: 8 SERVINGS
prep: 15 MINUTES MINUTES
cook: 1 HOUR total

A vibrant cake with fresh nectarines drenched in sweet, buttery goodness!

INGREDIENTS

2 cups all-purpose flour
1 cup sugar (I used 3/4 cup)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup 1 stick unsalted butter, melted and divided
2 large eggs
1/2 cup brown sugar, packed
4 nectarines, sliced into 1 1/2-inch thick wedges

INSTRUCTIONS

Preheat oven to 350 degrees F.

In a large bowl, combine flour, sugar, baking soda and salt.

In a large glass measuring cup or another bowl, whisk together buttermilk, 4 tablespoons butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

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

Place into oven and bake for 45 minutes, or until a tester inserted in the center comes out clean.

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

Serve immediately.

From Damn Delicious

Hope you like it.