Peach Almond Upside-Down Cake

40% calorie reduction from traditional recipe

1 can (15 ounces) 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

*May substitute 6 packets Equal sweetener

**May substitute 24 packets Equal sweetener

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.

Beat butter, 1 cup Equal Spoonful, eggs and almond extract with electric mixer until blended.

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.

Bake in preheated 350 degree F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Let stand a few minutes, then invert onto serving plate. Serve warm or at room temperature.

Makes 8 servings.

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

Food exchanges: 1 fruit, 1 starch, 2 fat