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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Peach Upside-Down Cake

Source: dLife

A delicious and impressive cake made with fresh peaches.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	181.9

Total Carbs	24.5 g

Dietary Fiber	0.8 g

Sugars	9.0 g

Total Fat	8.2 g

Saturated Fat	1.5 g

Unsaturated Fat	0.1 g

Potassium	107.4 mg

Protein	2.4 g

Sodium	151.1 mg

Dietary Exchanges 8.2 Fat, 0.2 Fruits, 0.3 Other Carbs, 0.7 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 350 degrees F.
Combine in a small bowl and stir together the brown sugar, brown sugar substitute, and 1/4 cup of the sugar substitute.
In an 8-inch or 10-inch oven-proof skillet, melt 2 tablespoons of the margarine. Sprinkle evenly with the sugar mixture.
Arrange the peach slices in the pan in overlapping concentric circles starting from the center. Sprinkle with the nutmeg.
In a medium bowl, combine the flour, baking powder and salt.
In a large bowl, beat the remaining 1/3 cup margarine until light, about 30 seconds. Beat in the sugar and remaining 1/2 cup sugar substitute until light and fluffy, about 30 seconds.
Beat in the egg, vanilla extract, and butter-flavor extract.
Beat in the flour mixture alternately with the half-and-half, beating for 30 seconds after each addition. Spoon the batter over the peaches.
Bake until lightly golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Invert onto a serving plate and replace any topping that may have fallen off. Enjoy!