Peach Upside Down Cake
Serving Size : 8
Ingredients for prepare Peach Upside Down Cake
:
| Amount | Measure | Ingredient - Preparation Method |
Cake
peach upside down cake |
| 1 1/4 | cups | all-purpose flour |
| 1 1/4 | teaspoons | baking powder |
| 1/4 | teaspoon | salt |
| 3/4 | cup | sugar |
| 1/2 | cup | egg substitute |
| 1/4 | cup | stick margarine - softened |
70% vegetable oil spread
peach upside down cake |
| 2/3 | cup | skim milk |
| 1 | teaspoon | vanilla |
Topping
peach upside down cake |
| 1/2 | cup | brown sugar |
| 2 | cups | fresh peach slices |
or frozen--thawed
peach upside down cake |
| 1 | tablespoon | stick margarine - softened |
recipe Peach Upside Down Cake
Preheat oven to 350°F. coat 8-inch cake pan with no-stick
low fat recipe for yellow cake
cooking spray. Combine brown sugar and 1 tablespoon margarine in cake pan; pat over bottom of pan;
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pat over bottom of pan. Arrange peach slices in circular design in bottom of pan. Combine all cake ingredients
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in large mixing bowl; beat on low speed of electric mixer for 30 seconds, scraping bowl
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constantly. Turn mixer to high speed and beat for 3 minutes. Pour batter over peaches. Bake 35 to 40
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minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes.
Peach Upside Down Cake
Turn out onto large serving plate. Serve with whipped topping, if desired. Makes 8
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servings. Nutritional Information per serving: Calories 188; fat 7g; protein 8g; carbohydrates 29g;
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cholesterol 1mg; sodium 257mg. Typed by Gail Shermeyer .
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