Nectarine Lemon Upside-Down Cake
Nectarine Lemon Upside-Down Cake requires approximately 1 hour and 10 minutes from start to finish. One portion of this dish contains roughly 4g of protein, 13g of fat, and a total of 242 calories. For 48 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe from Kraft Recipes requires lemon juice, brown sugar, granulated sugar, and flour. 16 people have tried and liked this recipe. All things considered, we decided this recipe deserves a spoonacular score of 11%. This score is not so amazing. Try Nectarine Upside-Down Cake, Nectarine Upside Down Cake, and Cherry Nectarine Upside-Down Cake for similar recipes.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 55 minutes
Ingredients:
1/2 tsp. baking soda
1/4 cup firmly packed dark brown sugar
1/2 cup (1 stick) butter, softened, divided
1/2 tsp. CALUMET Baking Powder
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 eggs, separated
1-1/3 cups flour
3/4 cup granulated sugar, divided
1/3 cup fresh lemon juice
2 fresh nectarines, halved, pitted
3/4 cup thawed COOL WHIP Whipped Topping
Equipment:
baking paper
cake form
oven
frying pan
hand mixer
bowl
toothpicks
wire rack
Cooking instruction summary:
Preheat oven to 350 F. Line bottom of 9-inch cake pan with parchment paper. Sprinkle with brown sugar and 2 Tbsp. of the butter, melted. Cut nectarine halves into 1/4-inch-thick slices. Arrange, with slices slightly overlapping, in concentric circles on bottom of prepared pan; set aside. Remove 2 Tbsp. of the granulated sugar; set aside. Place remaining granulated sugar in large bowl of electric mixer; add remaining butter and cream cheese. Beat on medium speed until creamed. Add egg yolks and lemon juice; beat on low speed until incorporated. Add flour, baking powder and baking soda; mix well. Set aside. Beat egg whites in clean medium bowl with electric mixer on high speed until foamy. Gradually add reserved 2 Tbsp. sugar, beating until soft peaks form. Gently stir into cake batter just until incorporated. Pour into prepared pan. Bake 50 to 55 min. or until wooden toothpick inserted in center comes out clean. Cool 5 min; invert onto wire rack. Remove parchment paper; cool cake completely. Top with whipped topping before serving.
Step by step:
1. Preheat oven to 350 F. Line bottom of 9-inch cake pan with parchment paper. Sprinkle with brown sugar and 2 Tbsp. of the butter, melted.
2. Cut nectarine halves into 1/4-inch-thick slices. Arrange, with slices slightly overlapping, in concentric circles on bottom of prepared pan; set aside.
3. Remove 2 Tbsp. of the granulated sugar; set aside.
4. Place remaining granulated sugar in large bowl of electric mixer; add remaining butter and cream cheese. Beat on medium speed until creamed.
5. Add egg yolks and lemon juice; beat on low speed until incorporated.
6. Add flour, baking powder and baking soda; mix well. Set aside.
7. Beat egg whites in clean medium bowl with electric mixer on high speed until foamy. Gradually add reserved 2 Tbsp. sugar, beating until soft peaks form. Gently stir into cake batter just until incorporated.
8. Pour into prepared pan.
9. Bake 50 to 55 min. or until wooden toothpick inserted in center comes out clean. Cool 5 min; invert onto wire rack.
10. Remove parchment paper; cool cake completely. Top with whipped topping before serving.
Nutrition Information:
covered percent of daily need
