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    Peach Upside-Down Cake

    Recipe Introduction


    Source: Cooking Light-8/01


    List of Ingredients


    • 3 cups thinly sliced peeled peaches (about 1 1/2 pounds)
    • 1 tablespoon sugar
    • 1 teaspoon cornstarch
    • 1 teaspoon lemon juice
    • cooking spray
    • 2/3 cup sugar
    • 1/4 cup butter, softened
    • 2 teaspoons grated lenon rind
    • 1 teaspoon vanilla extract
    • 1 large egg
    • 1 1/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/8 teaspoon salt
    • 3/4 cup low-fat buttermilk
    • 2 1/4 cups vanilla fat-free frozen yogurt
    • 6 tablespoons fat-free caramel sundae syrup, warmed


    Instructions


    1. Preheat oven to 350 degrees.

    2. Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray.

    3. Place 2/3 cup sugar and next 4 ingredients (2/3 cup sugar through egg) in a large bowl; beat with a mixer at medium speed until weel blended (for about 5 minutes). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition.

    4. Spoon batter over peach mixture in pan. Bake at 350 for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack. Place a plate upside down on top of cake, and invert onto plate. Serve warm with frozen yogurt and caramel syrup.

    5. Yield: 9 servings (serving size: 1 cake piece, 1/4 cup frozen yogurt, and 2 teaspoons caramel syrup). 307 cal, 6.2g fat, 6.1g pro, 57.3g carb, 39mg chol, 307mg sod.



 

 

 


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