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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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The sugar and fruit juice tossed with the peaches create a caramelized glaze as the cake bakes. Ingredients:
3 cups thinly sliced peeled peaches (about 1 1/2 pounds) |
1 tablespoon sugar |
1 teaspoon cornstarch |
1 teaspoon lemon juice |
cooking spray |
2/3 cup sugar |
1/4 cup butter, softened |
2 teaspoons grated lemon rind |
1 teaspoon vanilla extract |
1 large egg |
1 1/4 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
3/4 cup low-fat buttermilk |
2 1/4 cups vanilla fat-free frozen yogurt |
6 tablespoons fat-free caramel sundae syrup, warmed |
Directions:
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.
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