Peach Upside Down Cake is a lower fat and lower calorie dessert. Fresh peaches top a wonderfully moist yellow cake.
Who says you can’t have your cake and eat it too? You absolutely can with just a few skinny tricks. I took one of my favorite cakes by Ina Garten, Fresh Peach Cake, and made it into a dessert I could eat without blowing my diet, Peach Upside Down Cake. Ina Garten’s version has about 500 calories and 23 grams of fat per slice; my skinny version has 233 calories and 6 grams of fat per slice.
For this recipe, I decided to really think out of the box and re-invent it. I did not want to just substitute some of the butter and sugar. Instead I decided to put a little more emphasis on the fresh peaches and the beautiful crumb of the original cake. The original cake has two layers with peaches in the center. The top layer of the cake always puffed beautifully but the bottom layer never quite rose as much as I would have liked it to. To solve that problem, I made it a single layer cake in a larger pan. I also turned the cake upside down.
I was able to add some whole wheat flour to the mix as well as some Greek yogurt. You’ve got to love getting a little protein with your sweets. I did my normal trick of substituting some of the butter for Greek yogurt. The next substitution was the sour cream in the original recipe for Greek yogurt. I did not substitute all of it, because I love the tang sour cream brings to a dish. You also need fat in a cake or the final product will be gummy. Who wants gummy cake? Not me.
I also cut out 1/4 cup of sugar. While that is not a lot, it did subtract 194 calories. If you want to substitute Stevia for some of the sugar, you can certainly do that. I would not substitute the brown sugar but you could certainly substitute half of the sugar in the cake portion of the recipe. It will significantly reduce the calories of the cake. I’ll leave that up to you to decide depending on your view of real sugar or sugar substitute.
Oh by the way, this was another one of those cakes that my non-dessert eating husband devoured. He ate quite a few pieces. This cake is the first thing I make every year once I can get my hands on some sweet Georgia peaches. We are so lucky to live in Georgia and be able to enjoy this wonderful fruit.
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Peach Upside Down Cake
- 1/4 cup packed light brown sugar
- 1 tsp ground cinnamon
- 4 medium ripe Georgia peaches peeled, pitted & sliced
- 4 tbsp unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup light sour cream set out for 30 minutes
- 2/3 cup Non-fat plain Greek yogurt divided set out for 30 minutes
- 1 tsp vanilla extract
- 1 1/4 cups unbleached all-purpose flour, 150 grams
- 3/4 cup whole wheat pastry flour 90 grams
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
Preheat oven to 350°.
Spray a 13″ x 9″ baking dish with baking spray.
In a medium bowl, stir together peach slices, brown sugar and cinnamon.
Spread peach mixture onto the bottom of the baking dish.
In the bowl of an electric mixer, beat together butter, 2 tbsp. Greek yogurt and sugar until light and fluffy, about 5 minutes.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder and salt.
Turn mixer to low and add eggs one at a time beating well after each addition.
Add sour cream, remaining yogurt and vanilla. Beat until combined.
Slowly add the flour mixture and mix until just combined.
Dollop the batter over the peaches and carefully even out with a spatula. Try not to stir up the peaches.
Bake for about 30 minutes or until a toothpick inserted into the middle comes out clean.
Run a knife around the outside of the cake to loosen.
Place a large plate or cutting board on top of the baking dish. Make sure the plate is large enough to hold the cake. Turn the cake upside down. If the cake does not automatically fall onto the plate, lift one corner and very gently push with a knife. My cake released as soon as I lifted up a corner of the cake.
I calculated 8 Weight Watcher Smartpoints.
Happy Healthy Eating,
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