Peach upside-down cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | ounces | Can sliced peaches in juice |
| 1 | tablespoon | Margarine |
| ¼ | cup | Sugar substitute; Splenda |
| ½ | teaspoon | Cinnamon |
| ¼ | cup | Margarine; softened |
| 1 | Egg | |
| ¼ | teaspoon | Almond extract |
| 1½ | cup | Flour; all-purpose |
| ½ | cup | Sugar substitute; Splenda |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ¾ | cup | Skim milk |
Directions
FRUIT LAYER
CAKE LAYER
Heat oven to 350F. Drain peaches, reserving 1 tablespoon juice. Melt margarine in 9-inch round cake pan in oven. Combine sugar substitute and cinnamon; sprinkle over margarine. Drizzle with reserved juice.
Arrange peach slices on top.
For cake, cream margarine until softened. Beat in egg and almond extract.
Combine flour, sugar substitute, baking powder, baking soda and salt. Add alternately to margarine mixture with milk, beating until smooth after each addition. Spread gently over peaches in pan.
Bake for 25 to 30 minutes or until cake tester inserted in centre comes out clean. Cool in pan 5 minutes. Turn out onto serving plate. Serve warm or cooled, cut in wedges.
Per Serving: Energy 189 cal Protein 4⅖ g Fat 7⅖ g Carbohydrates 26.3 g
Origin: Splenda Low-Calorie Sweetener From the Collection of Candis Compton.
Submitted By CANDIS COMPTON On 06-07-95