Cherry-nectarine upside-down cake

8 Servings

Ingredients

Quantity Ingredient
1 tablespoon Stick Margarine Or Butter; Melted
¼ cup Brown Sugar; Packed
1 cup Pitted Sweet Cherries
2 cups Nectarines; Thinly Sliced
1 teaspoon Lemon Juice
1 cup All-Purpose Flour; (Plus 2 T
2 tablespoons Sliced Almonds; Toasted And Ground
1 teaspoon Baking Powder
½ teaspoon Baking Soda
⅛ teaspoon Salt
⅔ cup Granulated Sugar
¼ cup Stick Margarine Or Butter; Softened
1 teaspoon Vanilla Extract
½ teaspoon Almond Extract
1 large Egg
⅔ cup Low-Fat Buttermilk

Directions

Preheat oven to 350 degrees. 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, soda, and salt in a bowl. Beat ⅔ c granulated sugar and ¼ c 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 350 degrees 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 form sides of pan using a narrow metal spatula. Invert onto a cake plate; cut into wedges. Serve warm.

Recipe by: Cooking Light, J/F 98, pg. 181 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 02, 1998

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