Cherry Nectarine Upside-Down Cake

• 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 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon 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

1. 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.
2. 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.
3. Bake at 350u0b0 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.

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

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