Monday! Everyone’s favorite day…am I right?
Okay, I hear you. No one can escape the Monday morning blues. Where you wake up and realize that you have the whole week in front of you. Unless you are one of those weirdos that loves their job.
I am totally just joking about that last bit. My job is a lot of fun, doing math all day equals my day of fun.
But what I am trying to say here is that Monday morning = waking up early = cranky Cathleen.
To be fair, I am a morning person. But just not a Monday morning person. If Monday morning were more like Stay-in-Your-Pajamas-All-Day kind of day, then I wouldn’t be whining so much. But since I need to be out the door by 7:30, I am mostly wanting a quick breakfast and a cup of tea before I leave for the day.
But of course, today was the day where I turn my alarm clock off, then wake up realizing that I need to leave in 15 minutes. It’s surprising how much stuff you can get done when you are in panic mode. Make tea, wash face, get dressed, put an ice cube in my tea so I can actually drink it… thank goodness I made this cake last night!
This cake is me wanting to grab a hold of every ounce of summer and never let go. Because the cold winter scares me, and I have an irrational fear that as soon as I make something with pumpkin, winter will finally take hold, and I will need to walk around in what looks like a sleeping bag with a hood.
Happy Monday everyone!
Whole Wheat Nectarine Upside Down Cake
What you’ll need:
- 10 tablespoons butter, softened and divided
- 1/2 cup brown sugar
- 3 nectarines, cut into thin slices
- 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup plain yogurt
- Preheat oven to 325°F. Place 4 tablespoons butter in a 9-inch round cake pan, and melt in the oven. Remove pan from oven and sprinkle the brown sugar evenly over butter.
- Arrange the nectarines in an even layer in pan.
- In a medium bowl, mix together flours, baking powder and baking soda. In a bowl attached to a stand mixer, beat 6 tablespoons butter on high until light and fluffy. Add the white sugar and beat until well combined. Beat in eggs, one at a time, then beat in the vanilla. With mixer on low, add flour mixture, alternating with the yogurt, and beat to combine.
- With a spatula, spread the batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, about 1 hour 10 minutes. Let cake cool in pan on a wire rack, for 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.
Adapted from Martha Stewart