Low Fat Peach Upside Down Cake
Indulge in the guilt-free decadence of this Low Fat Peach Upside Down Cake, a delightful dessert that combines wholesome ingredients with a vibrant burst of fruity goodness. Featuring a caramelized layer of sweet peaches nestled beneath a light and fluffy cake, this recipe keeps things on the healthier side by utilizing low-fat milk and a modest amount of unsalted butter. Perfect for summer gatherings or a midweek treat, this easy-to-make cake takes only 20 minutes to prep and boasts a beautiful presentation when inverted onto a serving plate. Whether you use fresh or canned peaches, the result is a moist, tender cake with a golden, buttery topping that will impress your family and friends. Serve it as-is or pair it with a dollop of whipped topping for an extra-special touch!
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Recipe Information
Ingredients
- 3 cups Peaches (fresh or canned, sliced)
- 3 tablespoons Brown sugar
- 2 tablespoons Unsalted butter (melted)
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Granulated sugar
- 2 large Eggs
- 0.5 cup Low-fat milk
- 1 teaspoon Vanilla extract
- 1 for greasing Cooking spray
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan with cooking spray.
In the prepared pan, evenly spread the melted butter and sprinkle the brown sugar over it.
Arrange the peach slices evenly over the brown sugar layer.
In a medium mixing bowl, whisk together the flour, baking powder, and salt.
In another mixing bowl, beat the granulated sugar and eggs until light and fluffy, about 1-2 minutes.
Mix in the milk and vanilla extract to the sugar-egg mixture until well combined.
Gradually fold the dry ingredients into the wet ingredients, stirring just until no dry streaks remain. Do not overmix.
Pour the batter evenly over the peach slices in the pan, spreading gently to cover the fruit.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Run a knife around the edges of the pan to loosen the cake, then carefully invert it onto a serving plate.
Let the cake cool completely before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 299.0 g | 109% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 194.4 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 299 mg | 23% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1217 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
