Peach Upside Down Cake

Adapted from Allrecipes.com

Ingredients

• 3  cups         thinly sliced peeled peaches (about 1½ pounds)
• 1  Tbs           sugar
• 1  tsp            cornstarch
• 1  tsp            lemon juice
•                      cooking spray
• 2/3  cup       sugar
• 1/4  cup       butter, softened
• 2  tsp            grated lemon rind
• 1  tsp            vanilla extract
• 1                    large egg
• 1¼  cups       all-purpose flour
• 1  tsp             baking powder
• 1/2  tsp         baking soda
• 1/8  tsp         salt
• 3/4  cup        low-fat buttermilk
• 2¼  cups       vanilla fat-free frozen yogurt
• 6  Tbs            fat-free caramel sundae syrup, warmed

1. Preheat oven to 350°.
2. Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray.
3. 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.
4. 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.

Nutritional Information

Servings: 12