Ingredients
-
1
-
1/3
-
4
-
1/4
-
1/8
-
1
-
1/2
-
1/3
-
1/3
-
3/4
-
-
-
-
-
Directions
Light Peach Upside-Down Cake, This makes a beautiful cake. I made it this week for a lunch at work. The recipe comes from the February/March 2002 Taste of Home’s Light and Tasty magazine. I made some minor adjustments to reduce the amount of sugar., My family really enjoyed this cake! The flavor of the cake part had just the right sweetness and texture. I think the whole wheat flour added to the recipe. My 15 year old son said he couldn’t even tell it was light, which is really a compliment from the fast food king! Thanks for posting., We really loved this, though made some changes and used sugar, and all white cake/pastry flour. Our cake was eaten up in seconds. Thanks so much for posting.
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Spray a 9 Inch Round Baking Pan With Nonstick Cooking Spray and Set Aside. |
|
3
Done
|
Drain Peaches, Reserving 2 Tablespoons of the Juice. |
|
4
Done
|
Pat Peaches Dry Between Layers of Paper Towels and Cut the Peaches in Half Lengthwise. |
|
5
Done
|
in Small Bowl, Combine the Brown Sugar, Cinnamon, Nutmeg, Reserved Juice and 1 Tablespoon of the Melted Butter. |
|
6
Done
|
Spread Into Prepared Baking Pan and Top With Peaches. |
|
7
Done
|
in a Large Bowl, Combine the Flours, Sugar, Baking Powder, Baking Soda and Salt. |
|
8
Done
|
in Separate Bowl, Combine the Buttermilk, Egg or Egg Substitute, Vanilla and Remaining Butter. |
|
9
Done
|
Add to Dry Ingredients and Stir Until Blended Well. |
|
10
Done
|
Spoon Over Peaches and Bake in Preheated Oven For 30-35 Minutes or Until Toothpick Inserted Near Center Comes Out Clean. |
