preparation

1. Preheat the oven to 350°F.

2. Place the melted margarine in the bottom of a 9-inch round cake pan, and sprinkle with brown sugar and lemon zest. Top with the nectarines and plums, arranged in concentric circles. Set aside.

3. Lightly spoon flour into measuring cups and level off. Combine flour, baking powder, and salt in a small bowl.

4. Beat the Splenda and canola oil at medium speed in an electric mixer until well blended. Add the egg and vanilla and beat well. Add the flour mixture in parts to the egg mixture, alternating with the milk, and ending with the flour mixture. Spoon batter over the fruit.

5. Bake for 45 minutes or until a tester comes out clean. Cool in the pan for 5 minutes. Loosen the edges of the cake with a knife. Place a plate upside down on the cake pan and invert the cake onto the plate. Cool before serving.