Peach Upside-Down Cake

Forget the pineapple. Fresh, ripe peaches and a moist lemon cake make a stunning upside down combination that will captivate just about any sweet tooth. Bottled caramel sauce and low fat vanilla yogurt can dress it up even more, but to be honest, the cake is downright delightful on its own.

Yield:

9 servings (serving size: 1 cake piece, 1/4 cup frozen yogurt, and 2 teaspoons caramel syrup)

Ingredients

1. 3 cups thinly sliced peeled peaches (about 1 1/2 pounds)
2. 1 tablespoon sugar
3. 1 teaspoon cornstarch
4. 1 teaspoon lemon juice
5. 2/3 cup sugar
6. 1/4 cup butter, softened
7. 2 teaspoons grated lemon rind
8. 1 teaspoon vanilla extract
9. 1 large egg
10. 1 1/4 cups all-purpose flour
11. 1 teaspoon baking powder
12. 1/2 teaspoon baking soda
13. 1/8 teaspoon salt
14. 3/4 cup low-fat buttermilk
15. 2 1/4 cups vanilla fat-free frozen yogurt
16. 6 tablespoons fat-free caramel sundae syrup, warmed

Directions

1. Preheat oven to 350°.
2. Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray.
3. Place 2/3 cup sugar and next 4 ingredients (2/3 cup sugar through egg) in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition.
4. Spoon batter over peach mixture in pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Place a plate upside down on top of cake, and invert onto plate. Serve warm with frozen yogurt and the caramel syrup.

Notes