Skill required: Peach Lover or Lover of Peach Lover
3 cups thinly sliced peeled peaches (about 1 1/2 pounds)
1 tablespoon sugar
1 teaspoon cornstarch
1 teaspoon lemon juice
Cooking spray
2/3 cup sugar
1/4 cup butter, softened
2 teaspoon grated lemon rind
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk
2 1/4 cups vanilla or peaches ice cream
6 tablespoons caramel syrup, warmed
1. Preheat oven to 350 degrees F.
2. Combine the first 4 ingredients in a bowl.
3. Spoon into a 9-inch round cake pan coated with cooking spray.
4. 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.
5. Lightly spoon flour into dry measuring cups, level with a knife.
6. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
7. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition.
8. Spoon batter over peach mixture in pan.
9. Bake for 45 minutes or until a wooden pick inserted in center comes out clean.
10.Cool for 10 minutes in pan on a wire rack.
11.Place a plate upside down on top of cake, and invert onto plate. Serve warm with ice cream and the caramel syrup.
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