Heavenly Light Peach Upside-Down Cake
Indulge in this delightful Heavenly Light Peach Upside-Down Cake, where the natural sweetness of peaches shines through a moist, airy cake that's perfect for any occasion. Inspired by a classic recipe from the February/March 2002 issue of Taste of Home's Light and Tasty magazine, I made minor adjustments to cut down on sugar without sacrificing flavor. This cake is not only visually stunning but also light enough to enjoy as a delectable dessert or a sweet afternoon treat. It's great for potlucks, gatherings, or simply a cozy dessert at home. Serve it warm and watch everyone's faces light up with joy!
N/A
Servings
165
Calories
15
Ingredients
Ingredients
unsweetened sliced peaches
1 can (15 ounces) (drained and sliced in half lengthwise)
packed brown sugar
1/3 cup (measured)
butter
4 tablespoons (melted, divided)
ground cinnamon
1/4 teaspoon (measured)
ground nutmeg
1/8 teaspoon (measured)
all-purpose flour
1 cup (measured)
whole wheat flour
1/2 cup (measured)
granulated sugar
1/3 cup (measured)
Splenda sugar substitute
1/3 cup (measured)
baking powder
3/4 teaspoon (measured)
baking soda
1/4 teaspoon (measured)
salt
1/4 teaspoon (measured)
low-fat buttermilk
1 cup (measured)
egg or egg substitute
1 (beaten)
vanilla extract
1 teaspoon (measured)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare a 9-inch round baking pan by spraying it with nonstick cooking spray.
3
Drain the canned peaches and reserve 2 tablespoons of the juice. Pat the peaches dry between layers of paper towels and slice them in half lengthwise to enhance their presentation.
4
In a small mixing bowl, create the caramel layer by combining brown sugar, ground cinnamon, ground nutmeg, the reserved peach juice, and 1 tablespoon of melted butter. Mix well until smooth.
5
Spread the caramel mixture evenly in the bottom of the prepared baking pan, and then arrange the peach halves on top, cut-side up.
6
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, Splenda, baking powder, baking soda, and salt until well combined.
7
In another bowl, whisk together the low-fat buttermilk, egg (or egg substitute), vanilla extract, and the remaining 3 tablespoons of melted butter until thoroughly mixed.
8
Carefully pour the wet ingredients into the dry ingredients and stir just until combined; be careful not to overmix.
9
Spoon the cake batter over the arranged peaches, spreading it gently to cover them evenly.
10
Place the baking pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
11
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. When ready, invert the cake carefully onto a serving plate.
12
Serve warm for the best experience, and enjoy the luscious flavors!
Nutrition Information
3.8g
Fat
26.9g
Carbs
4.8g
Protein
1.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Heavenly Light Peach Upside-Down Cake?
The cake features the natural sweetness of peaches combined with a moist, airy texture and a hint of warm spices like cinnamon and nutmeg.
What inspired the creation of this recipe?
This recipe was inspired by a classic dessert from the February/March 2002 issue of Taste of Home's Light and Tasty magazine, with minor adjustments to reduce sugar.
How many calories are in one serving of this cake?
There are 165 calories per serving.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
What size baking pan is required?
The recipe requires a 9-inch round baking pan.
How should I prepare the baking pan for the cake?
The pan should be prepared by spraying it with nonstick cooking spray.
What kind of peaches are used in this recipe?
The recipe calls for one 15-ounce can of unsweetened sliced peaches.
How should the canned peaches be prepared before baking?
The peaches should be drained, patted dry with paper towels, and sliced in half lengthwise for better presentation.
Do I need to save any of the peach juice?
Yes, reserve 2 tablespoons of the peach juice to include in the caramel layer.
What ingredients make up the caramel layer?
The caramel layer is made by mixing brown sugar, ground cinnamon, ground nutmeg, the reserved peach juice, and 1 tablespoon of melted butter.
How are the peaches arranged in the pan?
Arrange the peach halves cut-side up on top of the caramel mixture at the bottom of the pan.
What types of flour are used in the batter?
The batter uses a mix of 1 cup all-purpose flour and 1/2 cup whole wheat flour.
Does this recipe use any sugar substitutes?
Yes, the recipe uses 1/3 cup of Splenda sugar substitute along with 1/3 cup of granulated sugar.
What kind of milk is used for the cake batter?
The recipe uses 1 cup of low-fat buttermilk.
Is it possible to use an egg substitute?
Yes, you can use either one large egg or an equivalent amount of egg substitute.
How much total butter is used in the recipe?
A total of 4 tablespoons of melted butter is used, divided between the caramel layer and the batter.
How much butter goes specifically into the cake batter?
Three tablespoons of the melted butter are mixed into the wet ingredients for the batter.
What is the recommended baking time?
The cake should bake for 30 to 35 minutes.
How do I know when the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool before inverting it?
Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate.
What is the best way to serve this peach cake?
It is best served warm to fully experience the luscious flavors.
What is the fat content per serving?
Each serving contains 3.8 grams of fat.
How many carbohydrates are in each serving?
The cake contains 26.9 grams of carbohydrates per serving.
How much protein is in one serving?
There are 4.8 grams of protein per serving.
How much fiber does this cake provide?
Each serving contains 1.5 grams of fiber.
What are the specific spices used for seasoning?
The recipe uses 1/4 teaspoon of ground cinnamon and 1/8 teaspoon of ground nutmeg.
Is this cake suitable for potlucks?
Yes, its visual appeal and light texture make it a great choice for potlucks and gatherings.
What leavening agents are used in the batter?
The batter uses 3/4 teaspoon of baking powder and 1/4 teaspoon of baking soda.
How much vanilla extract should I add?
The recipe calls for 1 teaspoon of vanilla extract.
How many ingredients are required in total?
There are 15 ingredients listed for this recipe.