The traditional upside-down cake made with sliced peaches instead of the pineapple. The cake layer is tender due to the buttermilk used in it. A great treat, and it has 36% fewer calories than the traditional recipe.
INGREDIENTS (for 8 servings):
- 1 (15 ounce) can sliced light peaches in light syrup, undrained
- 3 tablespoons sugar-free apricot preserves or 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
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, baking 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 degrees F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Let stand a few minutes, than invert onto serving plate. Serve warm or at room temperature.
* May substitute 6 packets Equal® sweetener
** May substitute 24 packets Equal® sweetener