| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Cooking lig |
8 |
Servings |
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 |
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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