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Nectarine Lemon Upside-Down Cake
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Nectarine Lemon Upside-Down Cake

1 Hour 10 Minutes
15 Min Prep
1 Hr 10 Min Cook
Cream cheese adds the rich flavor to this lemon upside cake with fresh nectarines!
What You Need
Select All
12 servings
Original recipe yields 12 servings
1/4 cup firmly packed dark brown sugar
1/2 cup (1 stick) butter, softened, divided
2 fresh nectarine s, halved, pitted
3/4 cup granulated sugar, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 egg s, separated
1/3 cup fresh lemon juice
1-1/3 cups flour
1/2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
3/4 cup thawed COOL WHIP Whipped Topping
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Let's Make It
1
Preheat oven to 350º 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.
2
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.
3
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.
4
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.
Kitchen Tips
Size-Wise
Dessert can occasionally be included in your healthful eating plan, just be sure to keep a tab on portions.
Baking Know-How
Frequently, cake recipes call for beating egg yolks and egg whites in separate bowls and then combining them in later steps. This process will result in a lighter and fluffier cake. When beating the egg whites, you need to use a clean dry bowl and beaters. When folding the beaten egg whites into the cake batter, use a gentle motion to stir until well blended.
Variation
Prepare as directed, using other seasonal fresh fruits, such as plums, peaches, pears or apples.
Nutrition
Calories
260
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 85mg
28%
Sodium 190mg
8%
Total Carbohydrates 32g
12%
Dietary Fibers 1g
4%
Sugars 19g
38%
Protein 4g
8%
Vitamin A
10%
Vitamin C
4%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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