Cherry-Nectarine Upside-Down Cake

• 1 tablespoon stick margarine or butter, melted
• 1/4 cup packed brown sugar
• 1 cup pitted sweet cherries
• 2 cups thinly sliced nectarines
• 1 teaspoon lemon juice
• 1 cup plus 2 tablespoons all-purpose flour
• 2 tablespoons sliced almonds, toasted and ground
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 2/3 cup granulated sugar
• 1/4 cup stick margarine or butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 large egg
• 2/3 cup low-fat buttermilk

1. Preheat oven to 350u0b0.
2. 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.
3. Lightly spoon flour into a dry measuring cup; level with a knife. 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. 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.
4. Bake at 350u0b0 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. Serve warm.

margarine, brown sugar, sweet cherries, nectarines, lemon juice, flour, almonds, baking powder, baking soda, salt, granulated sugar, margarine, vanilla, almond, egg, lowfat buttermilk

Taken from www.myrecipes.com/recipe/cherry-nectarine-upside-down-cake (may not work)