Nectarine Lemon Upside-Down Cake

• 1/4 cup firmly packed dark brown sugar
• 1/2 cup (1 stick) butter, softened, divided
• 2 fresh nectarines, halved, pitted
• 3/4 cup granulated sugar, divided
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 3 eggs, separated
• 1/3 cup fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1-1/3 cups flour
• 1/2 tsp. CALUMET Baking Powder
• 1/2 tsp. baking soda
• 3/4 cup thawed COOL WHIP Whipped Topping

1. Preheat oven to 350 degrees F. Line bottom of 9-inch cake pan with parchment paper.
2. Sprinkle with brown sugar and 2 Tbsp.
3. of the butter, melted.
4. Cut nectarine halves into 1/4-inch-thick slices.
5. Arrange, with slices slightly overlapping, in concentric circles on bottom of prepared pan; set aside.
6. Remove 2 Tbsp.
7. of the granulated sugar; set aside.
8. Place remaining granulated sugar in large bowl of electric mixer; add remaining butter and cream cheese.
9. Beat on medium speed until creamed.
10. Add egg yolks and lemon juice; beat on low speed until incorporated.
11. Add flour, baking powder and baking soda; mix well.
12. Set aside.
13. Beat egg whites in clean medium bowl with electric mixer on high speed until foamy.
14. Gradually add reserved 2 Tbsp.
15. sugar, beating until soft peaks form.
16. Gently stir into cake batter just until incorporated.
17. Pour into prepared pan.
18. Bake 50 to 55 min.
19. or until wooden toothpick inserted in center comes out clean.
20. Cool 5 min; invert onto wire rack.
21. Remove parchment paper; cool cake completely.
22. Top with whipped topping before serving.

brown sugar, butter, fresh nectarines, sugar, philadelphia cream cheese, eggs, lemon juice, flour, baking powder, baking soda

Taken from www.kraftrecipes.com/recipes/nectarine-lemon-upside-down-cake-106668.aspx (may not work)