Here in sunny southern California, we have many types of fruit growling in our yard, which makes this spectacular-looking dessert all the more fun.
Cherry Nectarine Upside-Down Cake Recipe
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TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 6-8 servings
Ingredients
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5 tablespoons butter, softened, divided
1/4 cup packed brown sugar
1 cup pitted sweet cherries
2 cups thinly sliced peeled fresh nectarines
1 teaspoon lemon juice
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2/3 cup buttermilk
2 tablespoons almonds, toasted and ground
Directions
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- Melt 1 tablespoon butter; pour into a 9-in. round baking pan; sprinkle with brown sugar. Place a few cherries in center and arrange remaining cherries around edge of pan. Toss nectarines with lemon juice. Arrange nectarines in a circular pattern over sugar, overlapping slices; set aside.
- In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in almonds. Spoon over fruit.
- Bake at 350° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve warm. Yield: 6-8 servings.
Nutritional Facts
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1 slice: 291 calories, 9g fat (5g saturated fat), 47mg cholesterol, 273mg sodium, 49g carbohydrate (34g sugars, 2g fiber), 4g protein.
Courtesy: Taste of Home
