Nectarine upside-down cake recipe

For whatever reason, upside-down cakes always remind me of the south. In fact, I say them in my head with my best Paula Dean impression. There's nothing to suggest they're southern, but I nurture the notion for some reason I can't put my finger on. This recipe, like all great recipes, came from the need to use a nectarine before it went bad. This recipe makes 3 ramekins of cake. That's one more than I would normally write a recipe for, but this way you get dessert for 2 and brunch for 1 (or the other way around).

Ingredients:

• 1 nectarine
• 3 tbsp butter
• 1/3 cup brown sugar
• 1 oz butter, softened
• 3/4 cup sugar
• 1 egg
• 2/3 cup AP flour
• 1 tsp baking powder
• 1/8 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp chili powder
• 1/3 cup sour cream
• 1/2 tsp vanilla

Directions:

1. Preheat the oven to 350 degrees F. First, melt the butter and stir in the brown sugar. Pour this mixture into the bottom of your ramekins.
2. Slice the nectarine fairly thin and layer it in the ramekins, in a cool pattern if you're so inclined.
3. Next, whisk together the flour, baking powder, salt, cinnamon, and chili powder.
4. Then mix your softened butter in with the sugar (the easiest way is to use your hands to work them together). Then mix in the egg until completely combined.
5. Add the flour mixture to the butter mixture, alternating with the sour cream and vanilla.
6. Pour the batter onto the nectarines, place the ramekins onto a baking sheet and bake for approx. 25 minutes, or until a toothpick comes out clean.

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