Peach Upside-Down Cake

By dashy_65

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

Details

Servings 9
Adapted from find.myrecipes.com

Preparation

Step 1

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.

307 cal, 6.2g fat, 57.3g carb, 307mg sodium