2003 Makeover Peach Upside-Down Cake

By ctozzi

One piece equals 273 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 240 mg sodium, 49 g carbohydrate, 1 g fiber, 4 g protein.

Diabetic Exchanges: 3 starch, 1 fat.

Originally published as Makeover Peach Upside-Down Cake in Light & Tasty February/March 2002, p18

Ingredients

• 1 can (15 ounces) sliced peaches in juice
• 1/3 cup packed brown sugar
• 4 tablespoons butter, melted, divided
• 1/4 teaspoon ground Ground Cinnamon
• 1/8 teaspoon ground nutmeg
• 1-1/2 cups all-purpose flour
• 2/3 cup sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 egg
• 1 teaspoon vanilla extract

Details

Servings 8
Preparation time 20mins
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 1

Drain peaches, reserving 2 tablespoons juice. Pat peaches dry. In a small bowl, combine the brown sugar, 1 tablespoon butter, cinnamon, nutmeg and reserved peach juice. Spread into a 9-in. round baking pan coated with cooking spray. Cut peach slices in half lengthwise; arrange in a single layer over brown sugar mixture.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the buttermilk, egg, vanilla and remaining butter. Add to dry ingredients and stir until blended. Spoon over peaches. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 8 servings.