About Me

My photo
Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Thursday, July 19, 2012

Peach Upside Down Cake

Well......I guess you could consider this Phase 2 of the basket of peaches......and I *still* have a bunch left!  I just love upside down cakes of all kinds. I can't decide which one is my favorite, but this one would have to be near the top of the list!


PEACH UPSIDE DOWN CAKE
Makes 8 Servings
1 Serving = 6 PointsPlus™





1/4 cup light butter
1/2 cup brown sugar
2 cups pitted, peeled & sliced peaches
1 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup light butter, softened
3/4 cup Splenda granulated
1/4 cup fat-free egg substitute
1 tsp vanilla
1/2 cup fat-free milk

Preheat oven to 350º.

Place 1/4 cup light butter in a 9” round cake pan. Place on the stove and melt the butter.....keeping an eye on this so the butter doesn't brown/burn. Remove from stove. Add brown sugar; stir until completely moistened; spread evenly in the pan. Arrange peach slices evenly over this. Set aside.

In a medium bowl, combine flour, baking powder and salt. Set aside.

In a large bowl, beat 1/2 cup light butter with an electric mixer on medium for 30 seconds. Beat in Splenda granulated until well combined. Add egg substitute and vanilla, beating until combined.









Alternately add the flour mixture and milk to the beaten butter mixture, beating on low speed after each addition until just combined.

Spread the batter evenly and carefully over the peaches (some of the butter/brown sugar may seep up).


Bake 45 – 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 5 minutes. Loosen the cake from the sides of the pan if necessary and then invert carefully onto a large serving plate. Let cool 10 – 15 minutes more before serving.










MY SPIN: I sprinkled some cinnamon on the peaches before spreading the batter over them.....but that's a personal preference and everyone knows I love cinnamon!


Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan

No comments:

Post a Comment