Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.78 Kcal (1171 kJ) | ||
| Calories from fat | 114.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.75g | 20% | |
|---|---|---|---|
| Cholesterol | 55.73mg | 19% | |
| Sodium | 200.83mg | 8% | |
| Potassium | 308.39mg | 7% | |
| Total Carbs | 39.12g | 13% | |
| Sugars | 32.25g | 129% | |
| Dietary Fiber | 1.87g | 7% | |
| Protein | 3.53g | 7% | |
| Vitamin C | 3.9mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 95.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 176.57 Kcal (739 kJ) | ||
| Calories from fat | 72.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.04g | 20% | |
|---|---|---|---|
| Cholesterol | 35.17mg | 19% | |
| Sodium | 126.75mg | 8% | |
| Potassium | 194.63mg | 7% | |
| Total Carbs | 24.69g | 13% | |
| Sugars | 20.35g | 129% | |
| Dietary Fiber | 1.18g | 7% | |
| Protein | 2.23g | 7% | |
| Vitamin C | 2.5mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 2% | |
| Calcium | 60.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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