Here’s a Peach Upside Down Cake that is just peachy. This dessert is made with a brown sugar glaze. It’s a natural syrup with no added chemicals and it’s not like the ordinary glaze of just water, powdered sugar and a little milk.
Cutting the cake into six (6) servings would make it 49.5 grams of Carb, 18.75 grams of fat and 4 grams of protein. If you used raw sugar and whole wheat flour, both with their fiber intake, you could add 3 grams more of protein to this dessert.
If you view dessert like that, it isn’t so bad. It is true there are sugars in the recipe. But you can always change out processed foods for more natural foods that are minimally processed, therefore making a recipe closer to more natural and still enjoy dessert.
Peaches provide about 18 mg phytosterols, which are plant-based nutrients, and they lower your cholesterol levels. Knowing this about peaches also can make the dessert more appealing. Don’t you agree?
But wait there’s more. A large peach has niacin, or vitamin B-3, that helps with energy metabolism in your body.
Peaches are high in vitamin-C, which we all know is an antioxidant and an essential nutrient for a healthy immune system and strong joints. Peaches also have vitamin-A, an essential nutrient for healthy vision.
Peaches can also help regulate your blood pressure. The fruit provides about 332 mg potassium each, and they are sodium-free.
A high-sodium, low-potassium diet may cause high blood pressure and an increased risk for stroke and kidney disease, and most of us need to increase potassium and decrease sodium. Most all of the fruits, vegetables, whole grains and beans are high-potassium, low-sodium foods.
Now for our featured dessert: Peach Upside Down Cake, and here is what you will need:
¼ cup butter, softened
½ cup packed brown sugar
2 cups sliced, pitted and peeled peaches
1 ¼ cups all-purpose flour
1 ¼ tsp. baking powder
¼ tsp. salt
½ cup butter, softened
¾ cup granulated sugar
1 tsp. vanilla
½ cup milk
Preheat the oven to 350°F
Line a 9-inch spring-form pan with parchment paper and set aside.
Grab the room temperature butter and melt in a small sauce pan over medium heat and then add the brown sugar and stir until sugar is completely moistened and mix well with the butter. Next spread sugar mixture evenly in the bottom of the prepared spring-form pan.
In a food processor, combine the ½ cup of butter and ¾ cup of sugar and process till creamy. Add eggs and vanilla and process until combined. Alternately add the flour mixture and milk to butter mixture, process on -mix- speed after each addition just until combined.
Pour the batter over the peaches and spread evenly over the peaches using the back of a large spoon or flexible spatula.
Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 15 minutes.
What Others are Saying About Peach Desserts: