Cherry-Nectarine Upside-down Cake

Ingredients

• 0.5 teaspoon almond extract 
• 2 tablespoons almonds toasted sliced
• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup brown sugar packed
• 1 large eggs 
• 1 cup flour all-purpose
• 0.7 cup granulated sugar 
• 1 teaspoon juice of lemon 
• 0.7 cup buttermilk low-fat
• 0.3 cup butter softened
• 1 tablespoon butter melted
• 2 cups nectarines thinly sliced
• 0.1 teaspoon salt 
• 1 cup cherries sweet pitted
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• cake form
• spatula
• measuring cup

Directions

1. Preheat oven to 35
2. Coat bottom of a 9-inch round cake pan with melted margarine.
3. Sprinkle brown sugar over margarine.
4. Place 1 cherry in center of pan; arrange remaining cherries around edge of pan.
5. Combine nectarines and lemon juice; toss well. Arrange nectarine slices spokelike, working from center cherry to edge of cherries.
6. Lightly spoon flour into a dry measuring cup; level with a knife.
7. Combine flour, almonds, baking powder, baking soda, and salt in a bowl. Beat 2/3 cup granulated sugar and 1/4 cup margarine at medium speed of a mixer until well-blended.
8. Add extracts and egg; beat well.
9. 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.
10. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Invert onto a cake plate; cut into wedges.
11. Serve warm.