Peach Upside-Down Cake
Ingredients
Topping:
- 2 cups peaches, peeled and sliced
- 1 teaspoon lemon zest
- ¼ cup butter
- ½ cup packed brown sugar
Cake:
- 1½ cups whole wheat pastry flour
- 1½ cups unbleached flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 6 teaspoons egg replacer powder, mixed with 8 Tablespoons water
- 2 Tablespoons yogurt
- 1½ cups milk
Instructions
- Preheat oven to 350°.
- In a bowl, combine peaches and lemon zest.
- Place ¼ cup butter in a 9"x 13" baking pan and melt in the oven. Add brown sugar and mix together until sugar begins to dissolve.
- Arrange the peaches in the brown sugar mixture. Set aside.
- In a medium bowl, sift together the flours, baking powder and salt.
- In a large bowl, beat the butter and sugar together.
- Add the vanilla and mix.
- Add the egg replacer and yogurt and beat well.
- Mix half the flour mixture and milk into the wet mixture, then add the remaining flour mixture and milk until combined well.
- Spread cake batter evenly over peaches.
- Bake 30-35 minutes, or until a toothpick in center comes out clean.
- Let cool 5 minutes, then flip onto a tray.
- Serve plain or with vanilla ice cream. Enjoy!