Sugar Free Peach Almond Upside Down Cake

READY IN: 40mins
Recipe 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

Top Review by 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]

Ingredients Nutrition

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.

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