Peach Upside-Down Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup butter softened
• 6 tablespoons mrs richardson's butterscotch caramel sauce fat-free warmed
• 1 teaspoon cornstarch 
• 1 large eggs 
• 1.3 cups flour all-purpose
• 2.3 cups vanilla yogurt fat-free frozen
• 1 teaspoon juice of lemon 
• 2 teaspoons lemon zest grated
• 0.8 cup buttermilk low-fat
• 1.5 pounds peaches peeled thinly sliced
• 0.1 teaspoon salt 
• 0.7 cup sugar 
• 1 tablespoon sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• cake form
• measuring cup

Directions

1. Preheat oven to 35
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.
4. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
5. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition.
6. Spoon batter over peach mixture in pan.
7. 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.
8. Place a plate upside down on top of cake, and invert onto plate.
9. Serve warm with frozen yogurt and the caramel syrup.