• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Cherry-Nectarine Upside-Down Cake

  • Recipe Submitted by on

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


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.

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