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Cherry Nectarine Upside-Down Cake

 Cherry Nectarine Upside-Down Cake
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.
6-8 ServingsPrep: 20 min. Bake: 40 min. + cooling

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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure 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

  • 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

2 of 2

Cherry Nectarine Upside-Down Cake (continued)

Directions (continued)

  • 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: 1 serving (1 slice) equals 291 calories, 9 g fat (5 g saturated fat), 47 mg cholesterol, 273 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.