Cherry Nectarine Upside Down Cake Recipes

Steps:

• Preheat oven to 325 degrees. Place 4 tablespoons butter in a 9-inch round cake pan (2 inches deep) and melt in oven. Remove pan from oven and sprinkle brown sugar evenly over butter.
• With two double-thick layers of paper towels, press as much liquid as possible out of nectarines. Arrange fruit in an even layer in pan.
• In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine.
• With a spatula, spread batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, 1 hour 10 minutes. Let cake cool in pan on a wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature.

Steps:

• 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 in the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; invert cake onto a serving plate. Serve warm.

Steps:

• Preheat oven to 350 degrees.
• Coat bottom of a 9 inch round cake pan with melted margarine.
• Sprinkle brown sugar over margarine.
• Place 1 cherry in center of pan; arrange remaining cherries around edge of pan.
• Combine nectarines and lemon juice; toss well.
• Arrange nectarine slices spokelike, working from center cherry to edge of cherries.
• Place flour, almonds, baking powder, baking soda, and salt in a food processor; process until almonds are ground.
• Set aside.
• Beat 2/3 cup granulated sugar and 1/4 cup margarine at medium speed of a mixer until well blended.
• Add extracts and egg; beat well.
• Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition.
• Slowly pour batter over fruit.
• Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.
• Let cool in pan 5 minutes on a wire rack.
• Loosen cake from sides of pan using a narrow metal spatula.
• Place a large plate upside down on top of cake an, and invert cake onto plate.
• Cut into wedges, and serve warm.

Steps:

• Heat oven to 350 degrees.
• Prepare topping: Place 2 T. butter in small skillet and melt over medium heat. Add sugar and cook, stirring constantly, 2 minutes. Transfer to 9-inch round cake pan and spread evenly. Arrange nectarines overlapping in concentric circles in pan.
• Prepare cake batter: Beat butter in mixer bowl until creamy. Add sugar and continue beating until light and fluffy. Add eggs and beat until blended. Stir milk and vanilla together, pour into batter, and mix until blended. Stir flour, baking powder, and salt together in small bowl, add to batter, and mix on low speed just until blended. Spread batter evenly over nectarines.
• Bake cake until wooden pick inserted in center comes out clean, about 35 minutes. Let cool on wire rack 10 minutes, then invert onto serving platter. Let cool another 30 minutes. Cut into wedges and serve.

Steps:

• Preheat oven to 375°. In a small bowl, combine sugar, rum if desired, cornstarch and vanilla. Transfer to a greased 13x9-in. baking dish. Place nectarine halves, cut side down, over sugar mixture. Sprinkle with cherries., Bake, uncovered, 35-40 minutes or until bubbly and fruit is tender. Serve warm with ice cream.