By Prevention
Choose firm-ripe peaches for this cake, or substitute nectarines or black plums.
Total Time: 43 minutes
Ingredients:13 Count
Ingredients
- 1/4 cup (1/2 stick) butter, melted
- 2/3 cup honey
- 1 teaspoon cinnamon
- teaspoon nutmeg
- 2 cups sliced peeled peaches
- 1 cup white whole wheat flour (milled from white wheat grains)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla extract
Directions
Prep: 13 Minutes
Cook: 30 Minutes
- Preheat the oven to 350°F. Butter the bottom and sides of an 8 x 8-inch baking pan. Pour the melted butter into the pan.
- In a small bowl, stir together 1/3 cup of the honey, the cinnamon, and the nutmeg, and pour it over the butter, tilting the pan so that the honey and butter coat the bottom evenly.
- Arrange the peaches over the butter mixture.
- In a medium bowl, stir together the flour, baking soda, and salt.
- In a separate bowl, whisk together the remaining 1/3 cup honey, the buttermilk, oil, egg, lemon zest, and vanilla. Add to the flour mixture and mix to combine.
- Pour the batter over the peaches. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Run a metal spatula around the edge of the pan and invert the cake onto a serving plate.
Nutritional Information
- Calories: 388kcal
- Calories From Fat: 164kcal
- Calories From Satfat: 55kcal
- Fat: 19g
- Total Sugars: 36g
- Carbohydrates: 53g
- Saturated Fat: 6g
- Cholesterol: 57mg
- Sodium: 343mg
- Protein: 5g
- Calcium: 42mg
- Dietary Fiber: 4g
- Folate Dfe: 8mcg
- Mono Fat: 5g
- Omega3 Fatty Acid: 1g
- Omega6 Fatty Acid: 6g
- Other: 14carbsg
- Poly Fat: 6g
- Trans Fatty Acid: 1g
