Cherry-Nectarine Upside-Down Cake Recipe

Name: Cherry-Nectarine Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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 350u00b0 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.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon stick margarine or butter, melted, 1/4 cup packed brown sugar, 1 cup pitted sweet cherries, 2 cups thinly sliced nectarines, and more.

Yes, Cherry-Nectarine Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry-Nectarine Upside-Down Cake

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