Peach Almond Upside-Down Cake

Cooking Recipes Catalogue

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):


  • 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