Sugar Free Peach Almond Upside Down Cake

Submitted by Annacia

"As of July 30, 09 I have completly reworked this recipe by replacing the original cake portion. I believe that this is much better"

 

• Ready In: 40mins
• Ingredients: 18
• Serves: 8

ingredients

• 0.5 (16 ounce) can peaches in juice, drained and patted dry with paper towel
• 1⁄2 cup unsweetened applesauce
• 1⁄3 cup butter, melted
• 1⁄4 cup splenda brown sugar, packed
• 1⁄4 cup egg white
• 1 teaspoon vanilla
• 1⁄4 cup milk
• 1 1⁄3 cups all-purpose flour
• 1⁄3 cup Splenda sugar substitute
• 1 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon cinnamon

• Fruit Topping

• 3 tablespoons sugar-free apricot preserves, with NutraSweet brand sweetener or 3 tablespoons apricot fruit spread
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch
• 1 3⁄4 teaspoons Splenda sugar substitute
• 1⁄4 teaspoon maple extract
• 1⁄4 cup sliced almonds, toasted

directions

1. Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch cake pan.
2. Mix applesauce,melted butter, Splenda Brown, egg white, vanilla, and milk in small bowl.
3. In another bowl mix together flour, Splenda granulated, baking powder, salt, cinnamon.
4. Stir the wet ingredients into the dry until just mixed.
5. Pour batter over peach in pan.
6. Bake in preheated 350°F oven until cake is browned and toothpick inserted in center comes out clean, about 20 minutes. Invert cake immediately onto serving plate.
7. Spread fruit topping over warm cake and sprinkle with almonds. Serve warm. Makes 8 servings.
8. Fruit Topping: Mix preserves, lemon juice and cornstarch in small saucepan; heat to boiling, stirring constantly. Remove from heat; stir in Equal and maple extract.
9. Food Exchanges: 1 bread, 1/2 fruit.

Reviews

[Sydney Mike]

Before tagging this recipe, reading the previous reviews almost made me change my mind, but then I read the recipe several times & it seemed to me it should work! So . . . here I am telling you that it definitely worked for me, & we had a very nice peach cake! Although I did follow the ingredient list right on down, I did stretch out the baking time as long as I could (probably about 45 minutes, actually) & although it started to brown around the edges, it wasn't burned by any means, & it was nicely done, I thought! Most of it went to my son & DIL's place (I cooked a dinner for those busy, busy people), but enough was kept right here for the 2 of us to enjoy! Thanks for sharing the recipe! [Made & reviewed in I Recommend recipe tag]

 

[HokiesMom]

Annacia - I really wanted this to work but for some reason the cake never really set - the top was fully baked but the middle (the part touching the peaches) never set and remained moist. Maybe it was because I used some freshly canned peaches and they were too juicy? I baked it for 40 minutes and the top was getting overly done so it must be something with the peaches I used. I'd like to try it again and maybe use fresh peaches instead of canned because the smell was heavenly and I know you have a gem hidden here. Made for the WTTM tag game.

 

[LoveNewRecipes]

Sorry...this didn't work for me either - it stuck!!! I made 3 and all 3 stuck. I sprayed pans with Pam. Next time I will try using springform pans lined with foil.

 

[Diana 2]

I'm sorry Annacia, but this one simply did not work for us. I did like the flavour of the batter, with the cinnamon/nutmeg mix. Also, it wasn't very sweet, which was great seeing as you pick up the sweetness from the peaches and the glaze. However, the cake itself took 40 mintues to bake, and when it was served...it was extremely dense inside. I'm not sure if that was the intention, to have it thick like that. I do like the idea of a 'peach' upside down cake. It's a refreshing change from the more common pineapple, so I'll probably do it again, using a different batter. Thanks for posting!