0 0
Light Peach Upside-Down Cake

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 15 ounce can unsweetened sliced peaches
1/3 cup packed brown sugar
4 tablespoons butter, melted and divided
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup granulated sugar
1/3 cup splenda sugar substitute
3/4 teaspoon baking powder

Nutritional information

236.2
Calories
62 g
Calories From Fat
7 g
Total Fat
4.1 g
Saturated Fat
42.9 mg
Cholesterol
233.8 mg
Sodium
39.6 g
Carbs
2.1 g
Dietary Fiber
21.4 g
Sugars
4.7 g
Protein
141 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Light Peach Upside-Down Cake

Features:
    Cuisine:

    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.

    • 80 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    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.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    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.

    Avatar Of Luke Lopez

    Luke Lopez

    Latin cuisine expert infusing his dishes with traditional and authentic flavors.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Lemon Cake Pie
    previous
    Lemon Cake Pie
    Nutty Vegetable Rice Casserole
    next
    Nutty Vegetable Rice Casserole
    Lemon Cake Pie
    previous
    Lemon Cake Pie
    Nutty Vegetable Rice Casserole
    next
    Nutty Vegetable Rice Casserole

    Add Your Comment

    6 + thirteen =