NECTARINE LEMON UPSIDE-DOWN CAKE

Nectarine Lemon Upside-Down Cake image

Cream cheese adds the rich flavor to this lemon upside cake with fresh nectarines!

Provided by My Food and Family

Time 1h10m

Yield Makes 12 servings.

Number Of Ingredients 11

Ingredients

1/4 cup firmly packed dark brown sugar
1/2 cup (1 stick) butter, softened, divided
2 fresh nectarines, halved, pitted
3/4 cup granulated sugar, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 eggs, separated
1/3 cup fresh lemon juice
1-1/3 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup thawed COOL WHIP Whipped Topping

Steps:

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.
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.

Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g