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Peach Upside-Down Cake

Yield 12 servings (serving size: 1 wedge)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.