Peach Upside Down Cake Recipe
Ingredients
| Unsalted butter | 1⁄4 Cup (4 tbs) | |
| Nutmeg | 1 Dash | |
| Cinnamon | 1 Teaspoon | |
| Peaches | 2 Cup (32 tbs), sliced | |
| Whole wheat flour | 1 Tablespoon | |
| Soda | 1 Teaspoon | |
| Honey | 1⁄3 Cup (5.33 tbs) | |
| Honey | 1⁄3 Cup (5.33 tbs) | |
| Oil | 1⁄4 Cup (4 tbs) | |
| Buttermilk | 1⁄2 Cup (8 tbs) | |
| Lemon rind | 1 Tablespoon, grated | |
| Vanilla | 1 Teaspoon | |
| Egg | 1 |
Nutrition Facts
Serving size
Calories 231 Calories from Fat 121
% Daily Value*
Total Fat 14 g21.1%
Saturated Fat 4.8 g23.8%
Trans Fat 0 g
Cholesterol 41.6 mg13.9%
Sodium 181.9 mg7.6%
Total Carbohydrates 27 g9.1%
Dietary Fiber 1.4 g5.6%
Sugars 24 g
Protein 2 g4.3%
Vitamin A 6.7% Vitamin C 8.5%
Calcium 1.8% Iron 2.5%
*Based on a 2000 Calorie diet
Directions
Melt butter in 8-inch-square baking pan.
Add 1/4 cup honey, cinnamon, and nutmeg and mix.
Make sure mixture coats bottom of pan.
Arrange peaches over butter mixture.
Combine flour and soda in a medium-size bowl.
Set aside.
In a separate bowl, mix 1/3 cup honey, oil, buttermilk lemon rind, and vanilla.
Add to flour mixture, mix well, and then add egg.
When completely blended, pour over peaches in pan.
Bake 30 minutes.
Remove from pan immediately by inverting onto serving plate.
Chef
