Upside Down Peach -Amaretto Cake
Recipe By : Posted to fatfree.com by Larry Soares
Serving Size : 6
1 1/2 cups flour
1 teaspoon baking powder
1 Pinch kosher salt
1/2 cup sugar
1/2 Cup soy milk — MIXED with 1 tsp. lemon juice
1 egg equivalent — 1/2 tbsp. EnerG Egg Replacer mixed with 2 tbsp. water
1/2 Cup brown sugar
1/4 Cup amaretto — (or 2 t. almond extract w/additional liquid)
4 1/2 cups sliced peaches — (1/2 ” thick)
Preheat oven to 375º.
Combine dry ingredients in a mixing bowl. Combine soymilk and egg substitute in separate cup.
In a cast iron or other ovenproof skillet, spray pan twice with nonstick spray. (This step is key, even in a nonstick pan. The caramelized juices will stick to the bottom without a barrier.) Melt the brown sugar with a bit of water or juice until the sugar dissolves. Be careful not to overcook or it will turn into hard candy. You want a maple syrup consistency. Add amaretto and stir well. Remove from heat.
Layer peaches in skillet, overlapping each layer. Add soymilk mixture to dry ingredients and mix until just combined. Pour batter over peaches. Bake ~35-40 minutes. Invert over serving plate. It is delicious served slightly warm with a bit of ff vanilla soy ice cream.
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Per serving: 286 Calories (kcal); 1g Total Fat; (2% calories from fat); 5g Protein; 67g Carbohydrate; 0mg Cholesterol; 109mg Sodium
Food Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 2 Other Carbohydrates