Cherry-nectarine Upside-down Cake

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 tablespoon stick margarine or 1 tablespoon butter, melted
• 1/4 cup firmly packed brown sugar
• 1 cup pitted sweet cherries
• 2 cups thinly sliced nectarines
• 1 teaspoon lemon juice
• 1 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 2 tablespoons sliced almonds, toasted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 2/3 cup granulated sugar
• 1/4 cup stick margarine or 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 large egg
• 2/3 cup low-fat buttermilk

Recipe

• 1 preheat oven to 350 degrees.
• 2 coat bottom of a 9 inch round cake pan with melted margarine.
• 3 sprinkle brown sugar over margarine.
• 4 place 1 cherry in center of pan; arrange remaining cherries around edge of pan.
• 5 combine nectarines and lemon juice; toss well.
• 6 arrange nectarine slices spokelike, working from center cherry to edge of cherries.
• 7 place flour, almonds, baking powder, baking soda, and salt in a food processor; process until almonds are ground.
• 8 set aside.
• 9 beat 2/3 cup granulated sugar and 1/4 cup margarine at medium speed of a mixer until well blended.
• 10 add extracts and egg; beat well.
• 11 add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition.
• 12 slowly pour batter over fruit.
• 13 bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.
• 14 let cool in pan 5 minutes on a wire rack.
• 15 loosen cake from sides of pan using a narrow metal spatula.
• 16 place a large plate upside down on top of cake an, and invert cake onto plate.
• 17 cut into wedges, and serve warm.