Healthy Peach upside down cake.

Well, this post is a result of a huge bag of peach that I brought from the farmers market two weeks back. Not only Peach I also brought Plums and Cherries. Could not resist them as they were fresh , glowing and not to say they were on Sale too!!!. Thats why I love summers. While cherries and plums got over by sunday evening peaches were not touched. As my Husband hates peaches, the whole week I managed to finish off most of them by myself.

Finally I had 5 more ripe peaches left in the basket, and I started looking for a peach cake recipe. As usual I mix and matched few recipes and came up with this healthy version(no butter , no egg but some oil though) which made a delicious snack for our short trip over the weekend. Here is the recipe.





Ingredients:
For the base.
4-5 ripe but firm peaches
2 tblsp brown sugar
1 tsp cinnomon
1 tsp flour
1 tsp vanilla powder/essence

For the Cake:
1 cup All purpose flour
1/3 cup sugar
1/4 cup oil
1/2 cup milk
1tsp Baking soda
1 tsp cinnoman
1 tsp vanilla essence/powder

Method:
Preheat the oven to 350F /180 C
Coat the baking pan with a tsp of melted butter.

Blanching:
Boil a pot of water, remove from the heat and put the whole peaches in it, close with a lid. Peel the skin after 10 minutes.



Slice the peaches and place in a plate. Sprinkle cinnomon, brown sugar and vanilla essence and flour over it. Carefully toss it using a spoon so that its well coated.
Arrange these slices on the Baking pan. Reserve the left over juices from the fruit.









For the cake beat the sugar and oil well, and the add milk beat well. Sift the dry ingredients once or twice and then add to the sugar oil mixture. Add the reserved juices and blend well.
Pour the mixture over the arranged peaches. Bake for 30-35 mins










Invert the cake after its completly cooled.

Serve warm with a dollop of vanilla ice cream.
















Since Peaches are very much in season here in july and august off this dish goes to the "Eating with the Seasons" hosted by Maninas