Side Pannel
Cherry-Nectarine Upside-Down Cake
Cherry-Nectarine Upside-Down Cake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes
Ingredients List
- 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
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 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.
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.
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