Peach Upside down cake
Source of Recipe
TOH
Recipe Introduction
1 piece equals: 273 calories, 7 g fat (4 g saturated fat,43 mg cholesterol, 240 mg sodium, 49 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 3 starch, 1 fat.
Head out to the farmers market and grab a basket of juicy, fresh peaches to take this recipe up a notch. You'll need two cups of sliced peaches, so pick up 3 or 4 medium-sized peaches, or about a pound.
List of Ingredients
can (15 ounces) reduced-sugar sliced peaches
1/3 cup packed brown sugar
4 tablespoons butter or stick margarine, melted, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1-1/2 cups all-purpose flour
2/3 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup 1% buttermilk
1 egg
1 teaspoon vanilla extract Recipe
Drain peaches, reserving 2 tablespoons juice. Pat peaches dry. In a small bowl, combine the brown sugar, 1 tablespoon butter, cinnamon, nutmeg and reserved peach juice. Spread into a 9-in. round baking pan coated with nonstick cooking spray. Cut peach slices in half lengthwise; arrange in a single layer over brown sugar mixture.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the buttermilk, egg, vanilla and remaining butter. Add to dry ingredients and stir until blended. Spoon over peaches. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Yield: 8 servings.
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