100 Cal Peach Upside Down Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Can be made with fresh peaches in season or other fruits (pineapple, apple). Can replace skim milk and yogurt with buttermilk or fat free sour cream. If the peaches are sweet, reduce sugar to 2 tbsp. Ingredients:
450 g sliced peaches, canned in juice, drained (full can was 790 g before draining) |
1/3 cup white sugar |
1 tbsp butter |
3 tbsp applesauce |
1 cup flour |
1 tsp baking powder |
1/2 tsp baking soda |
1/2 tsp ground cinnamon |
92 g (4 tbsp) egg white |
1 tsp vanilla extract |
1 tsp almond extract |
2/3 cup skim milk |
2 tbsp fat free yogurt, 0.1 |
5 tsp splenda or twin sugar |
Directions:
1. Preheat oven to 375 degrees.
2. Melt butter in 9 baking pan in oven.
3. Sprinkle on sugar evenly. After sugar starts to melt/brown pull out of oven and layer on peaches.
4. Mix dry ingredients in small bowl.
5. Beat eggs in a medium bowl and blend in the rest of the wet ingredients.
6. Add dry ingredients to the wet ingredients slowly and mix.
7. Pour mixture onto peaches.
8. Bake for 20-25 minutes.
9. Cool for 5 minutes. If a lot of liquid remains, pour off side. Overturn onto plate.
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