Instructions: 1. Preheat oven to 350 degrees. Beat egg whites until stiff. Refrigerate.

Cream together butter and white sugar until smooth and creamy. Add egg yolks and blend on high until fluffy, 3 to 4 minutes. Beat in 1/4 cup maple sugar. Blend in sour cream, buttermilk, vanilla and almond extract.

2. Sift together flours, baking powder, baking soda and salt. Add to butter mixture and blend until smooth. Fold in egg whites very gently. Set aside.

3. Melt together honey, remaining maple sugar, 1 tablespoon butter and nectar.

4. Spray 6 individual cake pans (each approximately 4 inches in diameter)

with nonstick spray. Pour 2 to 3 tablespoons of honey mixture in the bottom of each. Sprinkle with cherries and arrange nectarine slices over the cherries in a fan-like design. Divide cake batter evenly among the 6 pans and smooth the tops. Bake 40 to 45 minutes, until a toothpick inserted in the center comes out clean.

5. Invert each cake on a wire cooling rack. When cool, wrap individually.

Description: "Portable shortcake topped with cherries and nectarines."

NOTES : Nothing signals the coming of summer like ripe cherries and nectarines on Yakima Valley fruit trees - and nothing makes a more perfect dessert for a picnic.

small cakes suitable for a picnic or wrapped for a bag lunch.

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