LOW-FAT PEACH UPSIDE DOWN CAKE
Wonderful old WW Magazine recipe that has far less margarine than other cakes and is huge on flavor. You won't miss the fat.
Provided by CaliforniaJan
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 204.5, Fat 5.4, SaturatedFat 1.1, Cholesterol 52.9, Sodium 280.4, Carbohydrate 35, Fiber 1.4, Sugar 16, Protein 4.4
LOW-FAT PEACH CAKE
Yield serves 12 to 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Use no-stick cooking spray in Bundt pan. Mix together sugar and cinnamon. Sprinkle mixture over bottom and sides of pan. Combine all cake ingredients together, including reserved juice. Beat with mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 2 minutes. Pour into Bundt pan. Bake for 40 to 45 minutes. Remove from oven; cool completely. Frost with icing immediately before serving.
- Mix together. Frost cake.
FRESH PEACH CAKE
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
- Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
- Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
LOW FAT BANANA PEACH SNACK CAKE
This easy one-bowl recipe is healthy, full of fruit and is low in fat and sugar. It is super moist, and kids really like it. You need only a bowl, wooden spoon, and an 8X8 pan.
Provided by Fifitrixibelle
Categories Breads
Time 30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix first six ingredients together, then add the last three. Mix Well.
- Pour the batter into a greased 8X8 pan and bake for 25 minutes at 350 degrees. Check after 20 minutes. The top will be a lovely golden brown colour.
- For a bit of fun, add some chocolate chips!
Nutrition Facts : Calories 83.5, Fat 2.2, SaturatedFat 0.3, Cholesterol 11.6, Sodium 107.3, Carbohydrate 14.9, Fiber 0.8, Sugar 7.6, Protein 1.5
PEACH UPSIDE-DOWN CAKE III
Low-fat and delicious. Made with fresh peaches.
Provided by DISNEY5
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Bring a large saucepan of water to a boil.
- Score the stem end of each peach and place the peaches in the boiling water. Boil for about 1 minute, or until the skins soften. Transfer to a bowl of cold water to cool, then peel, halve and pit the peaches.
- In a 9-inch cast-iron skillet, combine 1/3 cup of the sugar with 1 tablespoon of the butter. Cook over medium heat for 3 to 5 minutes, or until the sugar begins to melt. Add the peaches to the skillet, cut-side up, in one layer (the fruit should fit tightly). Remove the pan from the heat and set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt; set aside.
- In a large bowl, with an electric mixer at medium speed, beat the remaining 1/3 cup sugar and 1 tablespoon butter with the oil until combined. Add the egg, beating until smooth, then beat in the vanilla and almond extract. With the mixer at low speed, add the buttermilk and the reserved flour mixture, beating until just incorporated.
- Spoon the batter evenly over the peaches in the skillet, place the skillet in the oven and bake, uncovered, at 375 degrees F (190 degrees C), for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
- Transfer the skillet to a wire rack to cool for 3 to 4 minutes. Loosen the edges of the cake with a knife. Invert the cake onto a serving plate. If any of the peaches stick to the skillet, remove them with a knife and replace them on the cake.
Nutrition Facts : Calories 137.4 calories, Carbohydrate 23.8 g, Cholesterol 21 mg, Fat 3.7 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 161.2 mg, Sugar 15.7 g
SKINNY PEACH COBBLER
46% more calcium • 39% fewer calories • 95% less sat fat than the original recipe. Using oil and skim milk are two of the success secrets.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, stir Bisquick mix and cinnamon. Stir in milk and oil with wire whisk or fork until blended.
- In medium bowl, mix sugar, peaches and lemon juice. Spoon over batter in baking dish.
- Bake 50 to 55 minutes or until golden brown. Let stand about 20 minutes before serving. Serve warm with ice cream.
Nutrition Facts : Calories 280, Carbohydrate 49 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 35 g, TransFat 0 g
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