Sugar Free Peach Almond Upside Down Cake
1 8 1/4 ounce can light peaches in fruit juice
1 teaspoon baking powder
1/2 cup unsweetened applesauce
1/4 teaspoon baking soda
5 1/2 teaspoons Equal® Measure or 18 packets Equal® sweetener or 3/4 cup Equal® Spoonful
1/2 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
1/2 teaspoon vanilla
Fruit Topping, recipe below
1 cup cake flour
1/4 cup sliced almonds, toasted
Cut peach slices into thirds; arrange in bottom of lightly greased 8 inch cake pan. Mix applesauce, Equal® , egg and vanilla until smooth in medium bowl. Mix in combined cake flour, baking powder, baking soda, cinnamon, nutmeg and salt alternately with buttermilk, beginning and ending with dry ingredients. Pour batter over peach slices in pan. Bake in preheated 350F 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
3 tablespoons light apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit
1 teaspoon lemon juice
1 teaspoon cornstarch
1 3/4 teaspoons Equal® Measure or 6 packets Equal® sweetener or 1/4 cup Equal® Spoonful
1/4 teaspoon maple extract
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
1 teaspoon baking powder
1/2 cup unsweetened applesauce
1/4 teaspoon baking soda
5 1/2 teaspoons Equal® Measure or 18 packets Equal® sweetener or 3/4 cup Equal® Spoonful
1/2 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
1/2 teaspoon vanilla
Fruit Topping, recipe below
1 cup cake flour
1/4 cup sliced almonds, toasted
Cut peach slices into thirds; arrange in bottom of lightly greased 8 inch cake pan. Mix applesauce, Equal® , egg and vanilla until smooth in medium bowl. Mix in combined cake flour, baking powder, baking soda, cinnamon, nutmeg and salt alternately with buttermilk, beginning and ending with dry ingredients. Pour batter over peach slices in pan. Bake in preheated 350F 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
3 tablespoons light apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit
1 teaspoon lemon juice
1 teaspoon cornstarch
1 3/4 teaspoons Equal® Measure or 6 packets Equal® sweetener or 1/4 cup Equal® Spoonful
1/4 teaspoon maple extract
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
Posts
oh that sounds great!
ReplyDeleteHi there,
ReplyDeleteThis is the first time I am on your blog. Your blog appears today in fodie blogroll's widget :) well i like these cake recipes. Do you knwo what works better instead of eggs in cake recipes?
Your blogs name (Treat your tongue) is much similar to mine and thats the reason it prompted me to visit here
ReplyDeletenice recipe!
ReplyDeleteThis sounds delicious.I was planning on making a pineapple upside down cake today,but I havent made this one before so I'd sure love to try it.If you wont mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!
ReplyDelete