Cherry-Nectarine Upside-down Cake

By Lv2Cook

Ingredients

• 1 tablespoon stick margarine or butter melted
• 1/4 cup packed brown sugar
• 1 cup pitted sweet cherries
• 2 cups thinly sliced nectarines
• 1 teaspoon lemon juice
• 1 cup plus 2 tablespoons all-purpose flour
• 2 tablespoons sliced almonds toasted and ground
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 2/3 cup granulated sugar
• 1/4 cup stick margarine or butter softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 large egg
• 2/3 cup low-fat buttermilk

Details

Servings 1

Preparation

Step 1

Preheat oven to 350º.

Coat bottom of a 9-inch round cake pan with melted margarine. Sprinkle brown sugar over margarine. Place 1 cherry in center of pan; arrange remaining cherries around edge of pan. Combine nectarines and lemon juice; toss well. Arrange nectarine slices spokelike, working from center cherry to edge of cherries.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, almonds, baking powder, baking soda, and salt in a bowl. Beat 2/3 cup granulated sugar and 1/4 cup margarine at medium speed of a mixer until well-blended. Add extracts and egg; beat well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition. Slowly pour batter over fruit.

Bake at 350º for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Invert onto a cake plate; cut into wedges. Serve warm.

Serving Size: 1 wedge