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Peach Upside-Down Cake




Source of Recipe


Cooking Light Annual


Recipe Introduction


servings 8
points 4


List of Ingredients




1 Tablespoon light butter
1/4 cup brown sugar
2 peaches, peeled and sliced
1/3 cup sugar
1/3 cup Splenda sugar substitute
5 Tablespoons light butter, softened
1/2 cup egg substitute, or 3 egg whites
1 1/2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup skim milk

Recipe



Preheat oven to 350. Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter. Sprinkle with brown sugar. Arrange peach slices spoke-like over the brown sugar mixture; set aside.

Beat granulated sugar and 5 tablespoons butter at medium speed of a mixer until well-blended. Add egg substitute and vanilla, beating until well-blended. Lightly spoon flour into measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan.

Bake at 350 for 40 (more like 35) minutes. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan. Place a plate upside down on top of cake. Invert onto plate. Garnish with whipped topping, if desired.