warm peach upside-down cake

from october recipe group: Alleen

cooking time: 25 minutes

Ingredients (serves 4)

• olive oil cooking spray
• 415g can peach slices in natural juice, drained
• 2 tablespoons reduced-fat spread, melted
• 1/4 cup caster sugar (hmmm wonder if honey can be substituted for this?)
  
• 1/2 cup skim milk
  
• 1 egg
• 1 teaspoon vanilla essence
• 1 cup self-raising flour
• 150g light French vanilla Fruche and pure icing sugar, to serve

Method

1. Preheat oven to 180°C. Lightly spray base of four 1-cup capacity ramekins with oil. Line bases with baking paper. Arrange 2 to 3 peach slices over base of each ramekin. Finely chop remaining peaches.
2. Combine spread and sugar in a bowl. Whisk buttermilk, egg and vanilla together. Add to sugar mixture. Sift flour over batter and stir until well combined. Fold in chopped peaches.
3. Spoon batter over peach slices. Smooth surface. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean.
4. Use a knife to loosen cakes. Turn out onto serving plates. Dust with icing sugar. Serve warm with Fruche.

Source: Super Food Ideas - October 2006, pg 36 Recipe by Alison Roberts