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!!!

Saturday, July 2, 2016

Peach Blueberry Upside-Down Cake


Oh does it ever feel good to be doing Kitchen Therapy again!!! And what a wonderful time of the year! So many fresh fruits and veggies out there! I have my own 'personal' Veggie Lady who texts me when she has goodies she knows I like.....there's a wonderful Farmer's Market in town....a lot of other 'town folk' grow wonderful produce.....and if I can't get stuff there, I can always resort to the stores! These peaches, however, are real Georgia peaches.....purchased at a cute little stand someplace in Georgia on our way home from visiting Aunt Marie. The blueberries are from there as well. I love fresh *stuff*!  I've made a Peach Upside-Down Cake and a Blueberry Upside-Down Cake so it just made sense to combine them. And here's the result!  So yummy! Not kidding!!!
 
PEACH BLUEBERRY UPSIDE-DOWN CAKE
Makes 8 Servings



TOPPING:
2 TBSP light butter
¼ cup packed brown sugar
3 medium peaches, peeled and sliced
½ cup fresh blueberries
cinnamon

CAKE:
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
3 TBSP light butter
½ cup Splenda granulated (or sugar)
3 egg whites (or 1/3 cup egg whites from a carton)
1 tsp vanilla
1/3 cup 1% milk


Preheat oven to 350°. Place 2 TBSP light butter in a 9-inch round cake pan. Heat in the oven until the butter is melted. Sprinkle the brown sugar over the melted butter. Arrange the peaches over this and then 'sprinkle' with the blueberries. Sprinkle this with cinnamon.....however much you want!


In a small bowl, mix the flour, baking powder and salt. Set aside.

In a medium bowl, beat 3 TBSP light butter and the Splenda (or sugar) with an electric mixer on medium speed. Beat in the egg whites, applesauce and vanilla until smooth.



Alternating, add half the flour mixture and then half of the milk; repeat.


Spoon the batter over the fruit and spread evenly.


Bake 30 – 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool @5 minutes on a wire rack and then turn cake upside-down on a plate or cake dish.


Fresh out of the oven!!


This can be served 'as is' or with a dollop of fat-free whipped topping.


MY SPIN: The cinnamon on the fruit was an afterthought, that's why it's not in the picture of ingredients. But, to know me is to know I love cinnamon and will put it in/on everything possible!

Later!
Loving Life!
Peace.
Jan


No comments:

Post a Comment