Peach Upside Down Cake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 247.5
  • Total Fat: 7.0 g
  • Cholesterol: 15.5 mg
  • Sodium: 84.8 mg
  • Total Carbs: 43.2 g
  • Dietary Fiber: 4.4 g
  • Protein: 4.2 g

View full nutritional breakdown of Peach Upside Down Cake calories by ingredient
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Number of Servings: 8


    3 c. thinly sliced peeled peaches
    1 egg substitute
    1 T. sugar 1 c. flour
    1 t. cornstarch 1 t. baking powder
    1 t. lemon juice t. baking soda
    Cooking Spray 1/8 t. salt
    2/3 c. sugar c. clabbered soymilk
    c. butter, softened
    2 t. grated lemon rind
    1 t. vanilla


Preheat oven to 350. Combine first 4 ingred in a bowl. Spoon into 9 rould cake pan coated with cooking spray. Place sugar and next 4 ingred in a large bowl, beat with mixer at med speed until smooth, about 5 min. Combine dry ingred in bowl and whisk. Add flour mixture to sugar mixture alternately with soymilk., beginning and ending with flour. Spoon batter over peaches. Bake for 45 min. Use toothpick test. Cool for 10 min in pan on rack. Invert onto plate and serve with vanilla ice cream.

Serving Size: serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user IRISHVEG1.

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