Free Recipe Cherry-Nectarine Upside-Down Cake

Recipe Type: Free Cake Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 8

Ingredients for Cherry-Nectarine Upside-Down Cake Recipe

1 tb Stick Margarine Or Butter;
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
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;
1 ts Vanilla Extract
1/2 ts Almond Extract
1 lg Egg
2/3 c Low-Fat Buttermilk

Cherry-Nectarine Upside-Down Cake Preparation

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

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