Peach Upside Down Cake Recipe

Guest Author - Jennifer Murray

A twist on the upside-down cake with less fat and calories that most versions of this cake.

Ingredients

1 can (15 ounces) reduced-sugar sliced peaches

1/3 cup packed brown sugar

4 tbsp. butter melted, divided

1/4 tsp. ground cinnamon

1/8 tsp. ground nutmeg

1 1/2 cups all-purpose flour

2/3 cup sugar

3/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 cup 1% buttermilk

1 egg

1 tsp. vanilla extract

Directions
1. Reserve 2 tbsp. juice from the can of peaches and then drain excess, patting peaches dry. Combine brown sugar, 1 tbsp. butter, cinnamon, nutmeg, and reserved peach juice in a bowl. Spread mixture in a 9-inch round pan coated with nonstick spray. Cut peaches in half lengthwise and arrange in a single layer over the brown sugar mixture.

2. Combine flour, sugar, baking powder, baking soda, and salt in a bowl. In another bowl, combine buttermilk, egg, vanilla, and the remaining butter. Add to the dry ingredients and stir until blended. Spoon mixture over peaches.

3. Bake at 350 degrees Fahrenheit for 30-35 minutes or until toothpick comes out clean. Cool for approximately 10 minutes before putting on a serving plate. Serve warm.

Nutritional Info:
Yield: 8 servings
Calories: 273
Fat: 7g
Cholesterol: 43mg
Sodium: 240mg
Carbs: 49g
Fiber: 1g
Protein: 4g