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1
Position a rack in the center of the oven and heat to 350F.
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2
In a small saucepan, melt 6 tablespoons of the butter over medium-low heat.
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3
Stir in the brown sugar and cook, stirring, until the sugar has melted and the mixture is smooth, about 4 minutes.
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4
Transfer to a round 9-inch-wide by 3-inch-tall cake pan, spreading the mixture evenly across the bottom.
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5
Arrange the nectarine slices on top of the butter mixture in an overlapping spiral pattern.
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6
When youve covered the bottom, build another layer of fruit on top, filling in any blank spaces left by the first layer.
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7
Set aside.
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8
In a medium bowl, whisk together the flour, baking powder, and salt and set aside.
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9
In a stand mixer fitted with the paddle attachment, combine the remaining 6 tablespoons butter with the granulated sugar.
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10
Beat on medium-high speed until light and fluffy, about 2 minutes.
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11
With the motor running, add the eggs, one at a time, beating well after each addition and scraping the bowl as needed.
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12
Add the flour mixture and mix on low speed just until the batter comes together, about 15 seconds.
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13
Add the buttermilk and vanilla and mix again just until blended, about 10 seconds longer.
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14
Spoon the batter over the fruit and gently smooth the top, being careful not to dislodge the fruit.
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15
Bake until a wooden skewer inserted into the cake comes out clean, about 1 hour.
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16
Let cool on a rack for 30 minutes.
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17
Then run a small knife around the edge of the pan and turn out onto a large plate or cake stand.
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18
The cake may resist releasing from the panif so, give the inverted pan a gentle up-and-down shake to help the cake slide out.
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19
Let cool completely before serving.
