Title: Cherry-Nectarine Upside-Down Cake
Categories: Cakes, Cooking lig
Yield: 8 Servings

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.

Recipe by: Cooking Light, J/F 98, pg. 181

Posted to recipelu-digest by Jill & Joe Proehl on Mar
02, 1998