Peach Upside-Down Cake

Randy Mayor; Lydia DeGaris-Pursell

The sugar and fruit juice tossed with the peaches create a caramelized glaze as the cake bakes.

Yield: 9 servings (serving size: 1 cake piece, 1/4 cup frozen yogurt, and 2 teaspoons caramel syrup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 18%
  • Fat: 6.2g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.1g
  • Carbohydrate: 57.3g
  • Fiber: 1.7g
  • Cholesterol: 39mg
  • Iron: 1.1mg
  • Sodium: 307mg
  • Calcium: 153mg

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 lemon 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

Preparation

  1. Preheat oven to 350°.
  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 well 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 center comes out clean. Cool for 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 the caramel syrup.
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