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Peach Upside Down Cake | Low Fat Recipes » Low Fat Cakes

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;
low fat carrot cake recipe
pat over bottom of pan. Arrange peach slices in circular design in bottom of pan. Combine all cake ingredients
low fat crab cake recipe
in large mixing bowl; beat on low speed of electric mixer for 30 seconds, scraping bowl
low fat pound cake recipe
constantly. Turn mixer to high speed and beat for 3 minutes. Pour batter over peaches. Bake 35 to 40
low fat carrot and courgette cake
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
low fat carrot and courgette cake
servings. Nutritional Information per serving: Calories 188; fat 7g; protein 8g; carbohydrates 29g;
low fat cake recipe
cholesterol 1mg; sodium 257mg. Typed by Gail Shermeyer .






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