Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Peach Upside-Down Cake

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.