This makes a beautiful cake. I made it this week for a lunch at work. The recipe comes from the February/March 2002 Taste of Home's Light and Tasty magazine. I made some minor adjustments to reduce the amount of sugar.
- 1 (15 ounce) can unsweetened sliced peaches
- 1⁄3 cup packed brown sugar
- 4 tablespoons butter, melted and divided
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1 cup all-purpose flour
- 1⁄2 cup whole wheat flour
- 1⁄3 cup granulated sugar
- 1⁄3 cup Splenda sugar substitute
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup low-fat buttermilk
- 1 egg (I use egg substitute)
- 1 teaspoon vanilla extract
- Preheat oven to 350°F.
- Spray a 9 inch round baking pan with nonstick cooking spray and set aside.
- Drain peaches, reserving 2 tablespoons of the juice.
- Pat peaches dry between layers of paper towels and cut the peaches in half lengthwise.
- In small bowl, combine the brown sugar, cinnamon, nutmeg, reserved juice and 1 tablespoon of the melted butter.
- Spread into prepared baking pan and top with peaches.
- In a large bowl, combine the flours, sugar, baking powder, baking soda and salt.
- In separate bowl, combine the buttermilk, egg or egg substitute, vanilla and remaining butter.
- Add to dry ingredients and stir until blended well.
- Spoon over peaches and bake in preheated oven for 30-35 minutes or until toothpick inserted near center comes out clean.
- Cool for 10 minutes before inverting onto serving plan.
- Best served warm.
- Please note: Cooking time includes the 10 minute standing time.