Low-Fat Peach Upside Down Cake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Wonderful old WW Magazine recipe that has far less margarine than other cakes and is huge on flavor. You won't miss the fat. Ingredients:
1 1/2 tablespoons reduced-calorie margarine, melted |
2 cups peach slices in juice, drained |
1/4 cup reduced-calorie margarine |
1/4 cup sugar |
2 tablespoons sugar |
2 eggs, at room temperature |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees. Pour the melted margarine into an 8 x 8 x 2 baking pan, spreading to coat bottom and sides of pan.
2. Arrange peaches in bottom of pan. Place the remaining margarine in food processor; process 10 seconds; add sugar; pulse 20 seconds. Add eggs, vanilla and almond extracts and 2 tablespoons water; process 10 seconds. Scrape down sides of work bowl; add remaining ingredients. Pulse until batter thickens.
3. Spread evenly over peaches.
4. Bake 25 - 30 minutes, until toothpick inserted in center of cake comes out clean. Cool on rack 2 minutes. Loosen around edges with metal spatula and invert onto serving plate.
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