Cherry-Nectarine Upside-down Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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:
1. Preheat oven to 350°.
2. 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.
3. 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.
4. Bake at 350° 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.
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