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