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Peach Upside-Down Cake

cakes & frostings

1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup egg substitute
1/4 cup stick margarine; softened
--70% vegetable oil spread
2/3 cup skim milk
1 teaspoon vanilla
1/2 cup brown sugar
2 cups fresh peach slices
--or frozen--thawed
1 tablespoon stick margarine; softened
--70% vegetable oil spread
whipped topping; optional

Preheat oven to 350F. coat 8-inch cake pan with no-stick cooking spray. Combine brown sugar and 1 tablespoon margarine in cake pan; pat over bottom of pan; pat over bottom of pan. Arrange peach slices in circular design in bottom of pan. Combine all cake ingredients in large mixing bowl; beat on low speed of electric mixer for 30 seconds, scraping bowl constantly. Turn mixer to high speed and beat for 3 minutes. Pour batter over peaches. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Turn out onto large serving plate. Serve with whipped topping, if desired.

Makes 8 servings.

Nutritional Information per serving: Calories 188; fat 7g; protein 8g; carbohydrates 29g; cholesterol 1mg; sodium 257mg.

Typed by Gail Shermeyer <>.

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Contributor: Second Nature Egg Substitute Ad

Yield: 8 servings

Preparation Time: 0:00

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