Peach Almond Upside-Down Cake
Serves 8
The traditional upside-down cake made with sliced peaches instead of pineapple. The cake layer is tender thanks to buttermilk.
Ingredients
TOPPING
- 1 can (15 ounces) sliced lite peaches in extra lite syrup, undrained
- 3 tablespoons sugar-free apricot preserves
- 1 tablespoon butter, melted
- 1 tablespoon reserved peach syrup
- 6 packets Equal® sweetener*
- 2 tablespoons sliced toasted almonds
CAKE
- 6 tablespoons butter, softened
- 24 packets Equal sweetener**
- 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
Substitute 1/4 cup Equal Spoonful for the packets.
*Substitute 1 cup Equal Spoonful for the packets.
Preparation
- Preheat oven to 350°F.
- For Topping, drain peaches reserving syrup. Combine preserves, melted butter, 1 tablespoon reserved peach syrup and Equal in bottom of a 9-inch round cake pan. Cut peach slices horizontally in half. Arrange slices in concentric circles over butter mixture. Sprinkle with almonds. Set aside.
- For Cake, beat butter, Equal, eggs and almond extract in a mixing bowl on medium speed of mixer until blended. Combine cake flour, baking powder, baking soda, salt and cinnamon. Add to butter mixture alternately with buttermilk and reserved peach syrup, beginning and ending with dry ingredients. Mix well after each addition. Spread batter over peach slices in pan.
- Bake 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.
Nutrition Information (per serving)
- Calories: 248
- Protein: 5 g
- Carbohydrates: 31 g
- Fat: 12 g
- Cholesterol: 74 mg
- Sodium: 340 mg
Exchanges
- Fat - 2-1/4
- Starch - 1-1/4
- Fruit - 1/2
