Nectarine Buttermilk Upside-Down Cake - Bi-Rite Creamery

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Nectarine Buttermilk Upside-Down Cake
Oh stone fruit. You rock my world. 
Have you been to Bi-Rite Creamery in San Francisco? Oh, some of the best ice cream around! They have two books in print. I picked up Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food at the library. I've never been to the market, but it is on my list for my next visit. 
They also have this ice cream cookbook - can't wait to get this one! Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery
I used Mango Nectarines to make this cake. I get them from Ken's Top Notch Produce - he's in many Southern California farmer's market. These nectarines are the best...I mean, the BEST. I load up on them every week during the summer.

Melt some butter and brown sugar and pour into the bottom of a 9" x 3" pan. A scattering of sliced nectarines are placed on top. The simple buttermilk cake batter goes on top...and in about an hour, you have something yummy!
This recipe for Nectarine Buttermilk Upside-Down Cake is in the Market cookbook (page 147) and you can use pears, apples or other stone fruits. 
Recipe:
Nectarine Buttermilk Upside-Down Cake
Adapted from: Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food
Find it on Amazon or in your library (WorldCat listing)

Topping (placed on the bottom of the pan):
6 Tablespoons or 3 ounces or 3/4 of a stick of butter
3/4 c (150 grams) light brown sugar
4 medium ripe nectarines, cut into 1/2" slices (I used three large mango nectarines)

Melt the butter and the brown sugar. Stir until smooth. Place in the bottom of a 9" x 3" round pan.
Arrange fruit on the bottom in a pretty pattern.

Batter:
6 Tablespoons or 3 ounces or 3/4 of a stick of butter, softened
3/4 cup (150 grams) granulated sugar

1 1/2 cup (6 3/4 ounce) all-purpose flour
2 teaspoon baking powder
1/2 teaspoon kosher slat
3 large eggs
1/2 cup buttermilk
2 teaspoon vanilla

Mix together the flour, powder and salt in a bowl. Set aside.
Cream butter and sugar in a mixer with paddle attachment until fluffy, about 2-3 minutes.
Add eggs, one at a time, and beat well between each addition.
On slow, alternately add 1/2 the flour, followed by the milk, then remaining of the flour mixture. Add the vanilla. Do not overbeat.
Spoon batter over the fruit mixture.
Bake in the center oven for 50-60 minutes, until a toothpick comes out clean.
Let rest on a wire rack for 30 minutes and then invert onto a serving platter.