Recipe by Sarah Phillips © 1999 Sarah Phillips CraftyBaking.com Healthy Oven is a registered trademark of Sarah Phillips
Like many busy moms, I always seem to have some kind of canned fruit in the house to turn into a quick lunch with some yogurt or cottage cheese. I use canned fruit for impromptu baking too, when I can't get to the store to buy fresh fruit. Peach halves are a snap to turn into a great upside-down cake with ingredients I always have in my pantry. (I hate to say it, but sometimes canned peaches are more reliable than fresh. Don't get me wrong--nothing beats summery peaches from a local farm, but winter's tasteless imported peaches will do nothing for your baked goods. Serve the cake with Healthy Oven New Whipped Cream.
CAKE RECIPE HELP /
Nonstick canola oil spray
6 canned peach halves in water, drained
1/4 cup packed dark brown sugar
2 tablespoons applesauce
1 tablespoon unsalted butter, melted
1/2 teaspoon ground cinnamon
1 1/2 cups whole wheat pastry flour (spoon into measuring cup and level top)
1 teaspoon ground cinnamon
3/ 4 teaspoon baking soda
1/ 4 teaspoon salt
1 1/2 cups low-fat buttermilk
1/ 2 cup packed dark brown sugar
1 large egg
2 teaspoons canola oil
1 teaspoon vanilla extract
1. Position a rack in the center of the oven and preheat to 350 degrees F. Lightly spray an 8- or 9- inch square baking pan with oil.
2. To prepare the peach layer, drain the peach halves well on paper towels. Place, cut side down, in the prepared pan. In a small bowl, combine the brown sugar, applesauce, melted butter, and cinnamon. Sprinkle over the peaches. Set the pan aside.
In a medium bowl, whisk the flour, cinnamon, baking soda, and salt until well combined. Set aside.
3. In another medium bowl, using a handheld electric mixer set at high speed, beat the buttermilk, brown sugar, egg, oil, and vanilla until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, stir just until combined. Do not overmix. Using a gentle touch, spread the batter over the peach layer.
4. Bake until the top of the cake springs back when pressed gently in the center and the sides are beginning to pull away from the pan, 45 to 50 minutes. Cool in the pan on a wire cake rack for 5 minutes only. Run a knife around the inside of the pan. Using a kitchen towel to protect your hands, carefully unmold the cake onto a rimmed serving plate so the fruit is on top. (There will be a lot of hot juices, so be careful.) If any of the fruit remains in the pan, transfer it to the top of the cake.
Cover cake loosely with aluminum foil. Store for one day at room temperature. Cover with plastic wrap and refrigerate after that for up to three to four more days. Cake can be frozen in its pan for up to a month.
Nutritional Analysis: Each serving: About 195 calories (10 percent from protein; 74 percent from carbohydrates; 16 percent from fat), 5 grams protein, 37 grams carbohydrates, 4 grams fat (less than 1 gram saturated fat), 29 milligrams cholesterol, 155 milligrams sodium, 2 grams fiber
The Healthy Oven Baking Book, by Sarah Phillips, Doubleday, 1999