Cherry Nectarine Upside-Down Cake

Name: Cherry Nectarine Upside-Down Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 2 Tbsps almonds, toasted and ground; 1 teaspoon baking powder; 1 teaspoons baking soda; 55 grams packed brown sugar; 5 Tbsps butter, softened, divided; 160 milliliters buttermilk; 1 egg; 125 grams all-purpose flour; 1 teaspoon lemon juice; 286 grams thinly sliced peeled fresh nectarines; 0 teaspoons salt; 133 grams sugar; 138 grams pitted sweet cherries; 1 teaspoon vanilla extract

If you want to add more lacto ovo vegetarian recipes to your repertoire, Cherry Nectarine Upside-Down Cake might be a recipe you should try. This recipe makes 8 servings with 298 calories, 4g of protein, and 10g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Not a lot of people really liked this dessert. Head to the store and pick up brown sugar, salt, flour, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Melt 1 tablespoon butter; pour into a 9-in. round baking pan; sprinkle with brown sugar.

Ingredients you will need

Brown Sugar

Butter

Equipment you will use

Baking Pan

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.

Ingredients you will need

Lemon Juice

Nectarine

Cherries

Sugar

Equipment you will use

Frying Pan

In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and extracts.

Ingredients you will need

Butter

Cream

Sugar

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Baking Soda

Buttermilk

Almonds

All Purpose Flour

Fruit

Salt

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.

Equipment you will use

Toothpicks