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Cake: 6 pt. Cherry Almond Upside-Down Cake

Source of Recipe

WW's Perfect Food, Perfect Health


List of Ingredients

1 tablespoon stick margarine, melted
1/4 cup firmly packed brown sugar
3 tablespoons sliced almonds toasted
1 14.5 oz can unsweetened pitted tart or dark sweet cherries, drained
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup stick margarine softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
1/2 cup low-fat buttermilk


Recipe

Preheat oven to 350 degrees. Coat bottom of a 9-inch round cake pan with melted margarine. Sprinkle brown sugar and almonds over margarine. Arrange cherries over the brown sugar-almond mixture; set aside. 3 Combine flour and next 3 ingredients in a bowl; stir well. Combine 1/4 cup margarine and granulated sugar in a large bowl; beat 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. Pour batter over cherries.

Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan, using a narrow metal spatula. Invert onto a cake plate; cut into wedges. Serve warm. Yield: 8 servings.

POINTS: 6; Exchanges: 1 1/2 Fat, 2 Starch, 1 Fruit. Per serving: Cal 277(30% from fat); Pro 4.2g; Fat 9.3g(sat 1.9g); Carb 44.8g; Fib 0.9g; Chol 28mg; Iron 1.5mg; Sod 329mg; Calc 79mg.