Cherry Nectarine Upside-Down Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
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 king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
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