Peach Upside-Down Cake

Peach Upside-Down Cake Recipe
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

Nutritional Information

Calories 307
Caloriesfromfat 18 %
Fat 6.2 g
Satfat 3.6 g
Monofat 1.8 g
Polyfat 0.4 g
Protein 6.1 g
Carbohydrate 57.3 g
Fiber 1.7 g
Cholesterol 39 mg
Iron 1.1 mg
Sodium 307 mg
Calcium 153 mg

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

Preheat oven to 350°.

Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray.

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.

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.

Note:

August 2001
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