Title: Peach Upside-Down Cake
Categories: Desserts
Yield: 12 Servings

3 tb Margarine
3/4 c Firmly packed brown sugar
2 tb Thawed apple juice
-concentrate
1/4 c Sliced almonds, toasted
3 c Sliced peeled peaches, (2
-pounds)
3 tb Margarine, softened
3/4 c Firmly packed brown sugar
1 Egg
1 ts Vanilla extract
1 1/2 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/4 ts Salt
3/4 c Low-fat buttermilk

Melt 3 tablespoons margarine in a 10-inch ovenproof skillet over medium-low
heat. Add 3/4 cup brown sugar and apple juice, and cook 2 minutes or until
sugar melts, stirring constantly. Remove from heat.

Sprinkle sliced almonds over brown sugar mixture. Arrange the peach slices
spoke-fashion on top of the almonds, working from the center of the skillet
to the edge. Cream 3 tablespoons margarine and 3/4 cup brown sugar at
medium speed of a mixer for 4 minutes. Add egg and vanilla; beat well.

Combine flour and next 4 ingredients (flour through salt); stir well. Add
flour mixture to creamed mixture alternately with buttermilk, beginning and
ending with flour mixture; mix well after each addition.

Spoon batter evenly over peaches. Bake at 350 degrees for 45 minutes or
until a wooden pick inserted in center comes out clean. Let cool in pan 5
minutes; invert cake onto a serving plate. Yield: 12 servings (serving
size: 1 wedge).

Per serving: 260 Calories; 8g Fat (27% calories from fat); 3g Protein; 45g
Carbohydrate; 16mg Cholesterol; 241mg Sodium

Recipe by: Cooking Light, June 1995, page 63

Posted to MC-Recipe Digest V1 #414 by igor@digex.net on Jan 28, 1997.