Peach-Almond Upside-Down Cake


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Made with Equal instead of sugar, this is a delicious dessert that's ok for diabetics too.

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  • 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

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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

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