Sugar Free Peach Almond Upside Down Cake

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: 40 mins
• 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.