Light Peach Upside Down Cake

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This makes a beautiful cake. I made it this week for a lunch at work. The recipe comes from the february/march 2002 taste of home's light and tasty magazine. I made some minor adjustments to reduce the amount of sugar.

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Steps

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Preheat oven to 350f.

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Spray a 9 inch round baking pan with nonstick cooking spray and set aside.

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Drain peaches , reserving 2 tablespoons of the juice.

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Pat peaches dry between layers of paper towels and cut the peaches in half lengthwise.

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In small bowl , combine the brown sugar , cinnamon , nutmeg , reserved juice and 1 tablespoon of the melted butter.

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Spread into prepared baking pan and top with peaches.

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In a large bowl , combine the flours , sugar , baking powder , baking soda and salt.

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In separate bowl , combine the buttermilk , egg or egg substitute , vanilla and remaining butter.

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Add to dry ingredients and stir until blended well.

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Spoon over peaches and bake in preheated oven for 30-35 minutes or until toothpick inserted near center comes out clean.

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Cool for 10 minutes before inverting onto serving plan.

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Best served warm.

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Please.

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Ingredients

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unsweetened sliced peaches, brown sugar, butter, ground cinnamon, ground nutmeg, all-purpose flour, whole wheat flour, granulated sugar, splenda sugar substitute, baking powder, baking soda, salt, low-fat buttermilk, egg, vanilla extract