TNT Peach Upside-Down Cake
Jul 26, 2006 17:30:43 GMT -8
Post by tami on Jul 26, 2006 17:30:43 GMT -8
Peach Upside-Down Cake (2000)
Source: Adapted from Mango Upside-Down Cake recipe - 2000 Cooking Light Annual
HU (POINTS): 4.4
Servings 8
Posted by DebMj1 (The notes are hers too.)
August 12, 2004
Note: This is a super easy recipe to make, especially when peaches are in season. In fact, you might want to make two right away!
1 Tablespoon light butter
1/4 cup brown sugar
2 peaches, peeled and sliced
1/3 cup sugar
1/3 cup Splenda sugar substitute
5 Tablespoons light butter, softened
1/2 cup egg substitute, or 3 egg whites
1 1/2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup skim milk
Preheat oven to 350. Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter. Sprinkle with brown sugar. Arrange peach slices spoke-like over the brown sugar mixture; set aside.
Beat granulated sugar and 5 tablespoons butter at medium speed of a mixer until well-blended. Add egg substitute and vanilla, beating until well-blended. Lightly spoon flour into measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan.
Bake at 350 for 40 (more like 35) minutes. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan. Place a plate upside down on top of cake. Invert onto plate. Garnish with whipped topping, if desired
Source: Adapted from Mango Upside-Down Cake recipe - 2000 Cooking Light Annual
HU (POINTS): 4.4
Servings 8
Posted by DebMj1 (The notes are hers too.)
August 12, 2004
Note: This is a super easy recipe to make, especially when peaches are in season. In fact, you might want to make two right away!
1 Tablespoon light butter
1/4 cup brown sugar
2 peaches, peeled and sliced
1/3 cup sugar
1/3 cup Splenda sugar substitute
5 Tablespoons light butter, softened
1/2 cup egg substitute, or 3 egg whites
1 1/2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup skim milk
Preheat oven to 350. Coat bottom of a 9-inch round cake pan with 1 tablespoon melted butter. Sprinkle with brown sugar. Arrange peach slices spoke-like over the brown sugar mixture; set aside.
Beat granulated sugar and 5 tablespoons butter at medium speed of a mixer until well-blended. Add egg substitute and vanilla, beating until well-blended. Lightly spoon flour into measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan.
Bake at 350 for 40 (more like 35) minutes. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan. Place a plate upside down on top of cake. Invert onto plate. Garnish with whipped topping, if desired