Best Low Fat Peach Cake Recipes

Low-Fat Peach Upside Down Cake image

Provided by CaliforniaJan

Categories Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons reduced-calorie margarine, melted
2 cups peach slices in juice, drained
1/4 cup reduced-calorie margarine
1/4 cup sugar
2 tablespoons sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Steps:

Preheat oven to 350 degrees. Pour the melted margarine into an 8 x 8 x 2" baking pan, spreading to coat bottom and sides of pan.
Arrange peaches in bottom of pan. Place the remaining margarine in food processor; process 10 seconds; add sugar; pulse 20 seconds. Add eggs, vanilla and almond extracts and 2 tablespoons water; process 10 seconds. Scrape down sides of work bowl; add remaining ingredients. Pulse until batter thickens.
Spread evenly over peaches.
Bake 25 - 30 minutes, until toothpick inserted in center of cake comes out clean. Cool on rack 2 minutes. Loosen around edges with metal spatula and invert onto serving plate.

Nutrition Facts : Calories 204.5, Fat 5.4, SaturatedFat 1.1, Cholesterol 52.9, Sodium 280.4, Carbohydrate 35, Fiber 1.4, Sugar 16, Protein 4.4

Low Fat Banana Peach Snack Cake image

Provided by Fifitrixibelle

Categories Breads

Time 30m

Yield 16 serving(s)

Number Of Ingredients 9

1 egg
1/3 cup brown sugar
2 tablespoons oil
1 teaspoon vanilla
1 (14 ounce) can peaches (chunks, strained)
1 large banana (mashed, ripe)
1 cup unbleached flour or 1 cup wheat flour
1 teaspoon baking powder
1 teaspoon baking soda

Steps:

Mix first six ingredients together, then add the last three. Mix Well.
Pour the batter into a greased 8X8 pan and bake for 25 minutes at 350 degrees. Check after 20 minutes. The top will be a lovely golden brown colour.
For a bit of fun, add some chocolate chips!

Nutrition Facts : Calories 83.5, Fat 2.2, SaturatedFat 0.3, Cholesterol 11.6, Sodium 107.3, Carbohydrate 14.9, Fiber 0.8, Sugar 7.6, Protein 1.5

Low-Fat Peach Cake image

Yield serves 12 to 16

Number Of Ingredients 14

1/4 teaspoon sugar
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup Crisco shortening
1/2 cup milk
One 15-ounce can cling peaches, drained (reserve 1/2 cup juice)
3 egg whites
3 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 teaspoon salt
One 6-ounce container nonfat peach yogurt
One 8-ounce container Lite Cool Whip

Steps:

Preheat oven to 350 degrees. Use no-stick cooking spray in Bundt pan. Mix together sugar and cinnamon. Sprinkle mixture over bottom and sides of pan. Combine all cake ingredients together, including reserved juice. Beat with mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 2 minutes. Pour into Bundt pan. Bake for 40 to 45 minutes. Remove from oven; cool completely. Frost with icing immediately before serving.
Mix together. Frost cake.