Sugar Free Peach Almond Upside Down Cake

Recipe by Annacia
READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch cake pan.
  • Mix applesauce,melted butter, Splenda Brown, egg white, vanilla, and milk in small bowl.
  • In another bowl mix together flour, Splenda granulated, baking powder, salt, cinnamon.
  • Stir the wet ingredients into the dry until just mixed.
  • Pour batter over peach in pan.
  • 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.
  • Spread fruit topping over warm cake and sprinkle with almonds. Serve warm. Makes 8 servings.
  • 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.
  • Food Exchanges: 1 bread, 1/2 fruit.
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