Cherry-Nectarine Upside-Down Cake

Title:
Cherry-Nectarine Upside-Down Cake

Yield:
8 Servings

Categories:
Cakes,
Healthy




Ingredients:





     1 tb Stick Margarine Or Butter;


          -Melted


   1/4 c  Brown Sugar; Packed


     1 c  Pitted Sweet Cherries


     2 c  Nectarines; Thinly Sliced


     1 ts Lemon Juice


     1 c  All-Purpose Flour; (Plus 2 T


     2 tb Sliced Almonds; Toasted And


          -Ground


     1 ts Baking Powder


   1/2 ts Baking Soda


   1/8 ts Salt


   2/3 c  Granulated Sugar


   1/4 c  Stick Margarine Or Butter;


          -Softened


     1 ts Vanilla Extract


   1/2 ts Almond Extract


     1 lg Egg


   2/3 c  Low-Fat Buttermilk






 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 2/3 c


 granulated sugar and 1/4 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 
on Mar


 02, 1998