Preheat oven to 350 degrees. 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. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, almonds, baking powder, soda, and salt in a bowl. Beat 2/3 c granulated sugar and 1/4 c 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. Bake at 350 degrees 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 form sides of pan using a narrow metal spatula. Invert onto a cake plate; cut into wedges. Serve warm. Recipe by: Cooking Light, J/F 98, pg. 181 Posted to recipelu-digest by Jill & Joe Proehl
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|Serving Size: 1 Serving (77g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 9 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 27.9mg||9 %|
|Sodium 154.2mg||5 %|
|Potassium 98.1mg||3 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 31.7g|
|Protein 1.8g||3 %|
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Calories per serving: 141
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