Ingredients for Light Peach Upside Down Cake
- Unsweetened Sliced Peaches
- 1/4 cup packed brown sugar
- 5 tablespoons (1/2 stick) melted butter
- Ground Cinnamon
- Ground Nutmeg
- All Purpose Flour
- Whole Wheat Flour
- Granulated Sugar
- Splenda Sugar Substitute
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Low Fat Buttermilk
- Egg
- Vanilla Extract
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How to Make Light Peach Upside Down Cake
- Preheat oven to 350°F (175°C).
- Spray a 9-inch round baking pan with nonstick cooking spray and set aside.
- Drain a 20-ounce can of sliced peaches, reserving 2 tablespoons of the juice.
- Pat peaches dry with paper towels and cut each peach half lengthwise.
- In a small bowl, combine 1/4 cup packed brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 2 tablespoons reserved peach juice, and 1 tablespoon melted butter. Mix well.
- Spread the brown sugar mixture evenly in the prepared baking pan. Arrange peach halves cut-side down on top of the mixture.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a separate bowl, whisk together 1 cup buttermilk, 1 large egg (or egg substitute), 1 teaspoon vanilla extract, and 4 tablespoons (1/2 stick) melted butter.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter evenly over the peaches in the prepared pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
85g
Fat
20g
Carbs
13g
