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  • Peach Upside Down Cake

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    Peach Upside Down Cake
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x (8-1/4-oz) can light peaches in fruit juice
    • 1 tsp baking pwdr
    • 1/2 c. unsweetened applesauce
    • 1/4 tsp baking soda
    • 3/4 c. measurable sweetener (such as Splenda)
    • 1/2 tsp grnd cinnamon
    • 1/4 tsp grnd nutmeg
    • 1/4 tsp salt
    • 1 x egg
    • 1/2 c. buttermilk
    • 1/2 tsp vanilla
    • 1 c. cake flour
    • 1/4 c. sliced almonds, toasted
    •     Fruit Topping (recipe below)
    • 3 Tbsp. light apricot preserves or possibly apricot spreadable fruit
    • 1 tsp lemon juice
    • 1 tsp cornstarch
    • 1 3/4 tsp sweetener
    • 6 pkt sweetener
    • 1/4 c. measurable sweetener
    • 1/4 tsp maple extract

    Directions

    1. Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch cake pan. Mix applesauce, sweetener, egg and vanilla till smooth in medium bowl. Fold in combined cake flour, baking pwdr, baking soda, cinnamon, nutmeg, and salt alternately with buttermilk, beginning and ending with dry ingredients. Pour batter over peach slices in pan. Bake in preheated 350-degree oven till cake is browned and toothpick inserted in center comes out clean, about 20 min. Invert cake immediately onto serving plate. Spread Fruit Topping over hot cake and sprinkle with almonds. Serve hot.
    2. Fruit Topping:Mix preserves, lemon juice, and cornstarch in small saucepan; heat to boiling, stirring constantly. Remove from heat; stir in sweetener and maple extract.

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