Cherry-Nectarine Upside-down Cake

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 30%
  • Fat: 9.1g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 2.7g
  • Protein: 4.2g
  • Carbohydrate: 46.7g
  • Fiber: 1.8g
  • Cholesterol: 28mg
  • Iron: 1.3mg
  • Sodium: 230mg
  • Calcium: 82mg

Ingredients

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

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, almonds, baking powder, baking soda, and salt in a bowl. Beat 2/3 cup granulated sugar and 1/4 cup 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.
  4. Bake at 350° 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 from sides of pan using a narrow metal spatula. Invert onto a cake plate; cut into wedges. Serve warm.
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