Blackberry and Nectarine Upside-Down Sheet Cake
INGREDIENTS
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6 tablespoons (85 grams) unsalted butter, plus more for coating the pan
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2/3 cup (135 grams) granulated sugar
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4 small nectarines (about 450 grams), halved and pitted
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3 cups blackberries (340 grams)
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2 cups (225 grams) cake flour
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1/2 cup (70 grams) cornmeal
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1 teaspoon fine salt
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3/4 cup (170 grams) unsalted butter, at room temperature
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1 1/4 cups (250 grams) granulated sugar
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3 large eggs
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1 1/4 cups (300 milliliters) well-shaken buttermilk
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2 teaspoons vanilla extract
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