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Cherry-Nectarine Upside-Down Cake

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“I love making this when I have company. It not only taste good but it looks nice.”
1hr 10mins

Ingredients Nutrition


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

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