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Peach Upside-Down Cake

Source of Recipe

Adapted from Light & Tasty Magazine


Recipe Introduction

Plan ahead……Serve warm Exchanges
Serves: 8

1 can (15 oz.) reduced-sugar sliced peaches
1/3 c. packed brown sugar
4 T. stick margarine, melted, ‘divided’
1/4 tsp. cinnamon
1//8 tsp. ground nutmeg

1-1/2 c. flour
Sugar replacement (Splenda Granular) equivalent to 2/3 c. sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
1 c. 1% buttermilk
1 egg
1 tsp. vanilla

Drain peaches, reserving 2 T. juice. Pat peaches dry. In a small bowl, combine the brown sugar, 1 T. margarine, 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 next 4 ingredients. In another bowl combine the last 3 ingredients and remaining 3 T. butter. Add to the dry ingredients and stir until blended. Spoon over peaches. Bake at 350º for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.

One piece equals: 208 calories…7 gm fat (0.5 saturated)…29 mg cholesterol…166 mg sodium…32 gm carbohydrate…1 gm fiber…4 gm protein ++++ Exchanges: 2-1/2 starch…1 fat