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Add a photoServings: 12
Ingredients
- 3 whl Peaches cut into 2" wedges
- 1 1/2 c. Sugar divided
- 1/4 c. Butter
- 1 Tbsp. Extra virgin olive oil
- 1 tsp Vanilla
- 1 x Egg
- 2/3 c. Lowfat milk
- 1 1/3 c. Flour
- 2 tsp Baking pwdr Salt to taste
- 1/2 c. Caramel sauce in squeeze bottle
- 1 scoop Peach ice cream Fresh mint sprigs
Directions
- Preheat the oven to 350 degrees.
- Butter a cast-iron skillet. Coat each wedge of peach using 1/2 c. of the sugar. In a saute/fry pan, heat the extra virgin olive oil. Add in the peaches and cook for 2 to 3 min or possibly till the peaches caramelize. Remove from the pan and place in the greased cast-iron skillet.
- With an electric mixer, cream the remaining 1 c. of sugar and butter together. Add in the vanilla, egg and lowfat milk. Add in the flour, baking pwdr and salt. Pour the batter over the peaches. Bake for 25 to 30 min. Invert the cake onto a platter.
- Place a slice of the cake on a plate. Drizzle with caramel sauce. Garnish with ice cream and mint.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 12 servings | |
| Calories 257 | |
| Calories from Fat 52 | 20% |
| Total Fat 5.94g | 7% |
| Saturated Fat 2.96g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 48mg | 2% |
| Potassium 112mg | 3% |
| Total Carbs 50.1g | 13% |
| Dietary Fiber 0.9g | 3% |
| Sugars 32.9g | 22% |
| Protein 2.75g | 4% |
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