superbadgirl | Personal Nectarine Upside Down Cake

I felt the need for a little something sweet. I had a nectarine on hand, but you could use a peach if you prefer your fruit fuzzy. It's not a texture I enjoy, personally. This cake comes together very quickly and makes two six inch cakes.

Bear with me. I tend to wing things, so writing them down can be vague.

Ingredients:
1/2 c whole wheat or all purpose flour
1/4 c brown sugar
1/8 tsp baking soda
1/8 tsp salt
1 egg
2 TB light sour cream
2 TB apple sauce
1 TB olive oil (can sub vegetable oil, butter, etc)
splash of vanilla

1 medium nectarine/peach
1/4 brown sugar
sliver of butter

Grease two six inch pans - I use CorningWare grab-its, because I love them and have the on hand. Preheat oven to 350F.

Mix the flour, sugar, baking soda and salt together. Add all of the wet ingredients, mix until incorporated. Put a sliver of butter and 1/8 cup of brown sugar in each baking dish - use more butter and sugar if you want it gooier. Add cinnamon if you feel like it. Slice a nectarine in thin wedges and arrange on the bottom of the dish. If you can make it pretty, more power to you - I've always failed at that. Pour half of the cake batter into each pan. Bake for 30-35 minutes. The toothpick test can work with this but with the fruit on the bottom, it can be tricky.

Let the cakes cool for about five minutes, the slide a butter knife around the outside and flip onto cooling rack or plate.