Peach Upside-Down Cake
The sugar and fruit juice tossed with the peaches create a caramelized glaze as the cake bakes.
3 cups thinly sliced peeled peaches (about 1 1/2 pounds)
1 tablespoon sugar
1 teaspoon cornstarch
1 teaspoon lemon juice
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
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.
Yield: 9 servings (serving size: 1 cake piece, 1/4 cup frozen yogurt, and 2 teaspoons caramel syrup)
CALORIES 307(18% from fat); FAT 6.2g (sat 3.6g,mono 1.8g,poly 0.4g); PROTEIN 6.1g; CHOLESTEROL 39mg; CALCIUM 153mg; SODIUM 307mg; FIBER 1.7g; IRON 1.1mg; CARBOHYDRATE 57.3g
Cooking Light, AUGUST 2001