Adapted from

  • 3  cups            thinly sliced peeled peaches (about 1 1/2 pounds)
  • 1  Tbs              sugar
  • 1  tsp               cornstarch
  • 1  tsp               lemon juice
  •                         Cooking spray
  • 2/3  cup         sugar
  • 1/4  cup          butter, softened
  • 2  tsp               grated lemon rind
  • 1  tsp                vanilla extract
  • 1                        large egg
  • 1 1/4  cups      all-purpose flour
  • 1  tsp                baking powder
  • 1/2  tsp            baking soda
  • 1/8  tsp            salt
  • 3/4  cup           low-fat buttermilk
  • 2 1/4  cups      vanilla fat-free frozen yogurt
  • 6  Tbs               fat-free caramel sundae syrup, warmed


1   Preheat oven to 350°.

2   Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray.

3   Place 2/3 cup sugar and next 4 ingredients (2/3 cup sugar through egg) in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition.

4   Spoon batter over peach mixture in pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Place a plate upside down on top of cake, and invert onto plate. Serve warm with frozen yogurt and the caramel syrup.

Servings: 12

Nutrition Facts: Serving size: 1/12 of a recipe (3.3 ounces).