Peach Almond Upside-Down Cake

Yield: 8 servings

40% calorie reduction from traditional recipe

Ingredients

• 1 (15 ounce) can sliced peaches in light syrup, undrained
• 3 tablespoons apricot spreadable fruit
• 1 tablespoon stick butter or margarine, melted
• 1 tablespoon reserved peach syrup
• 1/4 cup Equal Spoonful*
• 2 tablespoons sliced toasted almonds
• 6 tablespoons stick butter or margarine, softened
• 1 cup Equal Spoonful**
• 2 eggs
• 3/4 teaspoon almond extract
• 1 1/2 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/3 cup buttermilk
• 1/3 cup reserved peach syrup

Instructions

1. Drain peaches reserving syrup. Combine spreadable fruit, melted butter, 1 tablespoon reserved peach syrup and 1/4 cup Equal Spoonful in bottom of 9 inch round cake pan. Cut peach slices horizontally in half. Arrange slices in concentric circles over butter mixture. Sprinkle with almonds.
2. Beat butter, 1 cup Equal Spoonful, eggs and almond extract with electric mixer until blended.
3. Combine cake flour, baking powder and soda, salt and cinnamon. Add to butter mixture alternately with buttermilk and 1/3 cup reserved peach syrup, beginning and ending with dry ingredients. Mix well after each addition. Spread batter over peach slices in pan.
4. Bake in preheated 350 degrees F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean.
5. Let stand a few minutes, then invert onto serving plate.
6. Serve warm or at room temperature.

Notes

* May substitute 6 packets Equal sweetener

** May substitute 24 packets Equal sweetener

Nutrition

Per serving: 244 cal., 5 g pro., 29 g carb., 12 g fat, 80 mg chol., 247 mg sodium

Exchanges: 1 fruit, 1 starch, 2 fat

Attribution

Recipe and photo credit: Equal Sweetener