Email to Terry Ward      

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.