PEACH UPSIDE DOWN CAKE
Makes 8 Servings
1 Serving = 6 PointsPlus™
1/4 cup light butter
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!