| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
12 |
Servings |
INGREDIENTS
| 3 |
tb |
Margarine |
| 3/4 |
c |
Firmly packed brown sugar |
| 2 |
tb |
Thawed apple juice concentrate |
| 1/4 |
c |
Sliced almonds, toasted |
| 3 |
c |
Sliced peeled peaches, (2 pounds) |
| 3 |
tb |
Margarine, softened |
| 3/4 |
c |
Firmly packed brown sugar |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Low-fat buttermilk |
INSTRUCTIONS
Melt 3 tablespoons margarine in a 10-inch ovenproof skillet over medium-low
heat. Add 3/4 cup brown sugar and apple juice, and cook 2 minutes or until
sugar melts, stirring constantly. Remove from heat.
Sprinkle sliced almonds over brown sugar mixture. Arrange the peach slices
spoke-fashion on top of the almonds, working from the center of the skillet
to the edge. Cream 3 tablespoons margarine and 3/4 cup brown sugar at
medium speed of a mixer for 4 minutes. Add egg and vanilla; beat well.
Combine flour and next 4 ingredients (flour through salt); stir well. Add
flour mixture to creamed mixture alternately with buttermilk, beginning and
ending with flour mixture; mix well after each addition.
Spoon batter evenly over peaches. Bake at 350 degrees for 45 minutes or
until a wooden pick inserted in center comes out clean. Let cool in pan 5
minutes; invert cake onto a serving plate. Yield: 12 servings (serving
size: 1 wedge).
Per serving: 260 Calories; 8g Fat (27% calories from fat); 3g Protein; 45g
Carbohydrate; 16mg Cholesterol; 241mg Sodium
Recipe by: Cooking Light, June 1995, page 63
Posted to MC-Recipe Digest V1 #414 by igor@digex.net on Jan 28, 1997.
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