Peach-Almond Upside-Down Cake
Ingredients
- 1 15 oz. can sliced light peaches in light syrup, un-drained
- 3 Tbs. sugar-free apricot preserves or spreadable fruit
- 1 Tbs. stick butter or margarine, melted
- 1 Tbs. reserved peach syrup
- 1/4 C. Equal Spoonful (6 packets Equal)
- 2 Tbs. sliced toasted almonds
- 6 Tbs. stick butter or margarine, softened
- 1 C. Equal Spoonful (24 packets Equal)
- 2 eggs
- 3/4 tsp. almond extract
- 1 1/2 C. cake flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/3 C. buttermilk
- 1/3 C. reserved peach syrup
Directions
Drain peaches reserving syrup. Combine spreadable fruit, melted butter, 1 Tbs. reserved peach syrup and 1/4 C. 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 C. 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 C. 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 oven 20-25 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.
Yield: 8 servings
