Guilt-free fruit upside-down cake

Yield: 6 servings

Measure Ingredient
2 cups Apples; Peaches, Nectarines or Pears, peeled, cored, and sliced medium-thick
1 teaspoon Flour
¼ cup Juice; (artificial or fresh) of 1 Lemon or Lime
\N \N Grated Citrus Peel
\N \N Sprinkle of Cinnamon or Nutmeg; (optional)
\N \N A few broken Walnut pieces and Raisins; (optional)
¼ cup Artificial Sweetener
1 \N Whole Egg; (or 2 Egg Whites)
1 teaspoon Vanilla or Almond Extract
1 cup Low-fat Plain Yogurt
1 cup Cake Flour
1½ teaspoon Baking Powder
½ teaspoon Salt

FRUIT TOPPING

CAKE

Pre-heat oven to 350-F degrees and prepare an 8-inch cake pan with non-stick cooking spray.

Place fruit slices on the bottom of the prepared cake pan and sprinkle on the flour. Add lemon or lime juice and peel, and also cinnamon, nutmeg, nuts, or raisins as desired.

In a medium mixing bowl, combine artificial sweetener and egg or egg whites. Blend well and add the vanilla or almond extract while mixing. Add yogurt and blend again. Sift the cake flour together with the baking powder and salt and add to liquid mixture.

Thoroughly combine all the ingredients. If the mixture appears too thick, add a small amount of skim milk to attain a smooth batter. Pour the batter over the top of the fruit.

Bake for about 30 minutes, or until the top of the cake is golden brown.

Remove the cake from the oven and let rest for a few minutes, then turn out onto a cake serving plate. The bottom fruit layer is now the top of your cake. Slice and serve.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on May 30, 1999, converted by MM_Buster v2.0l.

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