Cake disappointment

Tuesday, February 16th, 2010

We were having a friend over for dinner and I decided that I wanted to make dessert. Since I still needed to try a new recipe this week and have always wanted to successfully make a peach upside down cake I gave this a try, after all it had gotten many great reviews from my very trusted recipe site, source of many great finds.


I should have known to trust my instincts – whole wheat flour and baked goods that require rising DO NOT mix! I used soymilk instead of buttermilk which may have also played a factor. Needless to say the cake was a flop. It didn’t rise, it was too dense and not sweet enough (despite my use of all sugar no splenda) although my boyfriend did quite enjoy it…


Light Peach Upside-Down Cake
Ingredients:
1 (15 ounce) can unsweetened sliced peaches
1/3 cup packed brown sugar
4 tablespoons butter, melted and divided
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup granulated sugar
1/3 cup Splenda sugar substitute
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1 egg (I use egg substitute)
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350°F.
2. Spray a 9 inch round baking pan with nonstick cooking spray and set aside.
3. Drain peaches, reserving 2 tablespoons of the juice.
4. Pat peaches dry between layers of paper towels and cut the peaches in half lengthwise.
5. In small bowl, combine the brown sugar, cinnamon, nutmeg, reserved juice and 1 tablespoon of the melted
butter.
6. Spread into prepared baking pan and top with peaches.
7. In a large bowl, combine the flours, sugar, baking powder, baking soda and salt.
8. In separate bowl, combine the buttermilk, egg or egg substitute, vanilla and remaining butter.
9. Add to dry ingredients and stir until blended well.
10. Spoon over peaches and bake in preheated oven for 30-35 minutes or until toothpick inserted near center
comes out clean.
11. Cool for 10 minutes before inverting onto serving plan.
12. Best served warm.
13. Please note: Cooking time includes the 10 minute standing time.