Sugar Free Peach Almond Upside Down Cake

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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
• 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
• 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

Recipe

• 1 cut peach slices into thirds; arrange in bottom of lightly greased 8-inch cake pan.
• 2 mix applesauce,melted butter, splenda brown, egg , 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.