Cherry-nectarine Upside-down Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Cooking lig | 8 | Servings | |
INGREDIENTS
| 1 | T | Stick Margarine Or Butter |
| Melted | ||
| 1/4 | c | Brown Sugar, Packed |
| 1 | c | Pitted Sweet Cherries |
| 2 | c | Nectarines, Thinly Sliced |
| 1 | t | Lemon Juice |
| 1 | c | All-Purpose Flour, Plus 2 T |
| 2 | T | Sliced Almonds, Toasted And |
| Ground | ||
| 1 | t | Baking Powder |
| 1/2 | t | Baking Soda |
| 1/8 | t | Salt |
| 2/3 | c | Granulated Sugar |
| 1/4 | c | Stick Margarine Or Butter |
| Softened | ||
| 1 | t | Vanilla Extract |
| 1/2 | t | Almond Extract |
| 1 | Egg | |
| 2/3 | c | Low-Fat Buttermilk |
INSTRUCTIONS
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 <jpxtwo@swbell.net> on Mar 02, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 268
Calories From Fat: 82
Total Fat: 9.4g
Cholesterol: 25.1mg
Sodium: 265.1mg
Potassium: 178.6mg
Carbohydrates: 43.1g
Fiber: 1.6g
Sugar: 29g
Protein: 4.1g