Cherry-Nectarine Upside-down Cake

Cherry-Nectarine Upside-down Cake
Cherry-Nectarine Upside-down Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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

Directions

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

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