Low-Fat Peach Upside Down Cake

Wonderful old WW Magazine recipe that has far less margarine than other cakes and is huge on flavor. You won't miss the fat.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1 1⁄2 tablespoons reduced-calorie margarine, melted
• 2  cups  peach slices in juice, drained
• 1⁄4 cup reduced-calorie margarine
• 1⁄4 cup sugar
• 2  tablespoons sugar
• 2  eggs, at room temperature
• 1  teaspoon vanilla extract
• 1⁄4 teaspoon  almond extract
• 1 1⁄2 cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt

Directions

1. Preheat oven to 350 degrees. Pour the melted margarine into an 8 x 8 x 2" baking pan, spreading to coat bottom and sides of pan.
2. Arrange peaches in bottom of pan. Place the remaining margarine in food processor; process 10 seconds; add sugar; pulse 20 seconds. Add eggs, vanilla and almond extracts and 2 tablespoons water; process 10 seconds. Scrape down sides of work bowl; add remaining ingredients. Pulse until batter thickens.
3. Spread evenly over peaches.
4. Bake 25 - 30 minutes, until toothpick inserted in center of cake comes out clean. Cool on rack 2 minutes. Loosen around edges with metal spatula and invert onto serving plate.