Upside Down Peach Cake (Low Fat & Egg less)

How to bake an Upside Down Peach Cake

         What would you bake for someone on their anniversary; that is egg less, healthy, and low fat ? Well, luckily I came across this recipe in a big book of luscious low fat cooking, called Great Good Food by Julee Rosso.

         Last week was the 46th wedding anniversary of my in-laws, I can't imagine what that must be like. Every passing year seems like an achievement for some of us. They say - 'With age comes wisdom, but sometimes age comes alone'. I just hope, I am the first kind ;o)

         Getting back to the cake, I had to serve this cake to friends & family with my fingers crossed, because, I hadn't tasted it and had no clue if it was fit for the occasion. Delightedly, the whole cake disappeared within minutes of cutting the first slice. I managed to grab a piece, so I could write this post. My favorite part of this cake are the peaches on the top with the caramelized brown sugar. Serve this with a whipped cream topping if you like & enjoy your treat, guilt free. Sharing this recipe with my friends over at CCChallenge.

Ingredients for 8 to 12 servings:

1/2 cup light brown sugar

2 cups peeled, pitted & sliced fresh peaches (about 3 peaches)

1 Tbsp ground/chopped crystallized ginger ( I used "inji murabba")

1 cup all-purpose flour

1/2 cup granulated sugar

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 Tbsp unsalted butter, softened

vegetable oil, to grease the pan

1/2 cup unsweetened applesauce

up to 5 Tbsp of buttermilk as needed to get the batter to pouring consistency

1 tsp vanilla extract

Method: 

• Preheat the oven to 350 F. Lightly wipe the bottom of an 8-inch cake pan with 2-inch sides with vegetable oil.
• Sprinkle the bottom of the cake pan evenly with the brown sugar. Arrange the peaches in the pan in a tight pin-wheel pattern. Sprinkle ginger on top. Set aside.

• In a mixing bowl, sift together the flour, sugar, baking powder, soda, and salt. 

• In another large bowl, add the softened butter, and beat with an electric mixer for a second or two. Follow with  applesauce, and vanilla and beat again to combine. Now add the dry flour mixture, a little at a time & beat in to combine. Repeat process, until all the dry mixture has been combined with the wet mixture. Use buttermilk to improve the consistency of the batter, as needed. 

• Pour the batter over the peaches, and bake for about 45 minutes, until a toothpick inserted in the center comes out clean. Cool, cut into wedges, and serve warm or cold with an optional garnish of whipped cream & more fresh fruits.

Notes:

• For a vegan version, skip the butter & use vegetable oil instead.
• You can also use the Indian, Inji murabba (in Tamil) , instead of crystallized ginger.
• If you are using a non-stick cake pan, you may have to reduce the baking time by about 10 minutes.
• DO NOT use a spring form pan, as there are chances of the brown sugar leaking through the base, during baking.
• I used a 9 inch pan, so it looks as if, the cake hasn't risen enough.