Peach Upside Down Cake
|Margarine||8 1⁄3 Tablespoon (Parkay)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Fresh peach slices||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
Melt 3 Tbs. margarine in 8- or 9-inch oven-proof skillet or layer pan; sprinkle with brown sugar.
Arrange fruit in skillet.
Cream 1/3 cup margarine and granulated sugar until light and fluffy.
Blend in egg and vanilla.
Add combined dry ingredients alternately with milk, mixing well after each addition.
Carefully pour batter over fruit.
Bake at 350°F., 40€”45 minutes or until wooden pick inserted in center comes out clean.
Immediately invert onto serving platter.
Serving size: Complete recipe
Calories 2754 Calories from Fat 985
% Daily Value*
Total Fat 111 g170.3%
Saturated Fat 21.7 g108.6%
Trans Fat 0 g
Cholesterol 222.8 mg74.3%
Sodium 1746.7 mg72.8%
Total Carbohydrates 418 g139.5%
Dietary Fiber 8.4 g33.7%
Sugars 265.1 g
Protein 31 g62.8%
Vitamin A 113.4% Vitamin C 470.2%
Calcium 83.4% Iron 62.9%
*Based on a 2000 Calorie diet