Peach Almond Upside Down Cake Recipe
Diabetic Friendly Recipe
Canned light peaches in fruit juice are sliced and arranged at the bottom of your cake pan for a Peach Almond Upside Down Cake. Mix up a healthful cake batter spiced with cinnamon and nutmeg.
1 can (8-1/4 ounces) light peaches in fruit juice
1 teaspoon baking powder
1/2 cup unsweetened applesauce
1/4 teaspoon baking soda
3/4 cup measurable sweetener (such as Steviva)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup buttermilk
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, sweetener, 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 350-degrees 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.
If desired, spread your favorite fruit topping over the cake just prior to serving.
Recipe makes 8 servings.