Peach Upside-Down Cake



12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 261
Caloriesfromfat 26 %
Fat 7.6 g
Satfat 1.4 g
Monofat 3.4 g
Polyfat 2.2 g
Protein 3.5 g
Carbohydrate 46.1 g
Fiber 1.3 g
Cholesterol 18 mg
Iron 1.6 mg
Sodium 193 mg
Calcium 92 mg


3 tablespoons margarine
3/4 cup firmly packed brown sugar
2 tablespoons thawed apple juice concentrate
1/4 cup sliced almonds, toasted
3 cups sliced peeled peaches (about 2 pounds)
3 tablespoons margarine, softened
3/4 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup low-fat buttermilk


Melt 3 tablespoons margarine in a 10-inch ovenproof skillet over medium-low heat. Add 3/4 cup brown sugar and apple juice, and cook 2 minutes or until sugar melts, stirring constantly. Remove from heat.

Sprinkle sliced almonds over brown sugar mixture. Arrange the peach slices spoke-fashion on top of the almonds, working from the center of the skillet to the edge.

Cream 3 tablespoons margarine and 3/4 cup brown sugar at medium speed of a mixer for 4 minutes. Add egg and vanilla; beat well. Combine flour and next 4 ingredients (flour through salt); stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; mix well after each addition.

Spoon batter evenly over peaches. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes; invert cake onto a serving plate.