Cherry Nectarine Upside Down Cake

5 tablespoons butter, softened, divided
¼ cup brown sugar; firmly packed
1 cup pitted sweet cherries
2 cups thinly sliced peeled fresh nectarines
1 teaspoon lemon juice
⅔ cups granulated sugar
1 egg
1 teaspoon pure vanilla extract
½ teaspoon almond extract 1 cup plus
2 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon sea salt
⅔ cups buttermilk
2 tablespoons Pecan Valley Pecan Pieces; toasted and ground1. Preheat oven to 350ºF.
2. Melt 1 tablespoon butter; pour into a 9-in. round cake pan; sprinkle with brown sugar.
3. Place a few cherries in center and arrange remaining cherries around edge of pan.
4. Toss nectarines with lemon juice. Arrange nectarines in a circular pattern over sugar, overlapping slices; set aside,
5. In a mixing bowl, cream sugar and remaining butter until light.
6. Add egg and extracts; mix well.
7. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
8. Add almonds; mix well. Spoon over fruit,.
9. Bake in a preheated oven for 30 to 40 minutes or until a toothpick inserted near the center comes out clean.
10. Cool for 10 minutes.
11. Run a knife around edge of pan; invert cake onto a serving plate.
12. Serve warm.

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