This is adapted from Ruth Reichl's Fresh Apricot Upside Down Cake in The Gourmet Cookbook. My husband liked the cake part but doesn't care for apricots. So, finding myself with some beautiful fresh organic nectarines and blueberries, I made this. He loves it! I adjusted the extract flavorings from the original recipe as well, as I felt a little more almond flavor suited this fruit combo. —Karen Brooks
dark brown sugar
fresh nectarines, washed, but not peeled; cut into quarters
fresh blueberries, washed and well drained
Melt butter in a 10" non-stick, oven-proof skillet over medium heat. When foam subsides, lower heat to low and sprinkle the brown sugar evenly over the butter. Cook without stirring for 3 minutes. Remove from heat.
Arrange nectarine quarters, cut side down, evenly over the butter/sugar mixture. Sprinkle the blueberries around the nectarines, filling in the open spaces. Set aside.
Sift the flour, baking powder, baking soda and salt together into a bowl.
Beat the softened butter, white sugar and extracts at medium-high speed in an electric mixer until pale and fluffy, about 3 minutes. Beat in the eggs, one at a time. Beat this batter until doubled in volume and creamy, about 3 minutes more.
Reduce mixer speed to low. Add the flour mixture and the buttermilk, alternately in about 3 batches, beginning and ending with the flour. Mix only until just combined.
Carefully spoon the batter over the fruit in the skillet without disturbing the arrangement of the fruit. Smooth to top evenly. Bake until golden brown and a toothpick inserted in the center comes out clean, 40-45 minutes. (If your oven runs hot, as mine does, check at 35 minutes.)
Remove from oven and cool in the skillet on a cooling rack for 15 minutes. Run a knife around the edge. Invert a plate over skillet and, using pot holders, invert the skillet and the plate. Carefully remove skillet. Replace any fruit that might stick to the skillet. Cool to room temperature and serve.