Light Peach Upside-down Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 (15 ounce) can unsweetened sliced peaches
• 1/3 cup packed brown sugar
• 4 tablespoons butter, melted and divided
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/3 cup granulated sugar
• 1/3 cup splenda sugar substitute
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup low-fat buttermilk
• 1 egg (i use egg substitute)
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350°f.
• 2 spray a 9 inch round baking pan with nonstick cooking spray and set aside.
• 3 drain peaches, reserving 2 tablespoons of the juice.
• 4 pat peaches dry between layers of paper towels and cut the peaches in half lengthwise.
• 5 in small bowl, combine the brown sugar, cinnamon, nutmeg, reserved juice and 1 tablespoon of the melted butter.
• 6 spread into prepared baking pan and top with peaches.
• 7 in a large bowl, combine the flours, sugar, baking powder, baking soda and salt.
• 8 in separate bowl, combine the buttermilk, egg or egg substitute, vanilla and remaining butter.
• 9 add to dry ingredients and stir until blended well.
• 10 spoon over peaches and bake in preheated oven for 30-35 minutes or until toothpick inserted near center comes out clean.
• 11 cool for 10 minutes before inverting onto serving plan.
• 12 best served warm.
• 13 please note: cooking time includes the 10 minute standing time.