Nectarine Upside-Down Cake

1/4 c light brown sugar
3 medium nectarines, sliced
1 c gluten free oat flour
1/2 c buckwheat flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1/2 t ground nutmeg
1/2 t ground ginger
2 large eggs
1/4 c agave syrup
1/8 c olive oil
1/8 c virgin, unrefined coconut oil
2/3 c plain greek yogurt
1 1/2 t vanilla extract
Preheat oven to 375 F

Put oven rack on lowest position. Lightly grease a 9 inch pyrex pie plate with coconut oil. Sprinkle the bottom of the pan with the brown sugar and using the back of a spoon press the sugar down evenly. Arrange the nectarines on the bottom of the plate in the design of your choice.
In a mixing bowl combine the flours, baking soda, baking powder, salt, nutmeg and ginger whisking them until blended.
In a separate bowl combine the eggs and agave and whisk until smooth. Add in the oil, yogurt and vanilla stirring until mixed, then fold the flour mixture into the liquids.
Pour the batter over the nectarines in the pan being sure to spread the mixture evenly.
Bake for 30-35 minutes. It will be done when the top is golden and the cake starts to pull away from the sides. Remove from the oven and use a knife to loosen the cake from the sides of the pan. Place the serving platter over the pie plate and invert so that the cake falls upside-down onto the platter. Let cool and serve.
The cake is best when it is cooled but fresh out of the oven, as the nectarines and sugar lightly caramelize. Enjoy, enjoy, enjoy!

Recipe by Christine Curran of Well Being in the Kitchen

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