Low-Fat Peach Upside Down Cake

Name: Low-Fat Peach Upside Down Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 1 1/2 tablespoons reduced-calorie margarine, melted; 2 cups peach slices in juice, drained; 1/4 cup reduced-calorie margarine; 1/4 cup sugar; 2 tablespoons sugar; 2 eggs, at room temperature; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt

(1)

Recipe by CaliforniaJan

Wonderful old WW Magazine recipe that has far less margarine than other cakes and is huge on flavor. You won't miss the fat.

READY IN: 50mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

tablespoons reduced-calorie margarine, melted
2

cups peach slices in juice, drained
¹⁄₄

cup reduced-calorie margarine
¹⁄₄

cup sugar
2

tablespoons sugar
2

eggs, at room temperature
1

teaspoon vanilla extract
¹⁄₄

teaspoon almond extract
1 ¹⁄₂

cups all-purpose flour
2

teaspoons baking powder
¹⁄₄

teaspoon salt

DIRECTIONS

Preheat oven to 350 degrees. Pour the melted margarine into an 8 x 8 x 2" baking pan, spreading to coat bottom and sides of pan.
Arrange peaches in bottom of pan. Place the remaining margarine in food processor; process 10 seconds; add sugar; pulse 20 seconds. Add eggs, vanilla and almond extracts and 2 tablespoons water; process 10 seconds. Scrape down sides of work bowl; add remaining ingredients. Pulse until batter thickens.
Spread evenly over peaches.
Bake 25 - 30 minutes, until toothpick inserted in center of cake comes out clean. Cool on rack 2 minutes. Loosen around edges with metal spatula and invert onto serving plate.