Peach Upside Down Cake
Low Calorie Recipe
A layer of peaches are arranged in the bottom of your cake pan while a buttermilk batter bakes up in the middle and apricots star in the fruit topping. Sugar substitute reduces sugar but also cuts down on the calorie count.
1 8-1/4-oz. can light peaches in fruit juice
1 teaspoon baking powder
1/2 cup unsweetened applesauce
1/4 teaspoon baking soda
3/4 cup measurable sugar substitute (such as Stevia)
1/2 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup buttermilk
1/2 teaspoon vanilla
1 cup cake flour
1/4 cup sliced almonds, toasted
Fruit Topping (recipe below)
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-degree oven until cake is browned and toothpick inserted in center comes out clean, about 20 minutes. Invert cake immediately onto serving plate.
Spread topping over warm cake and sprinkle with almonds. Serve warm.
3 tablespoons light apricot preserves or apricot spreadable fruit
1 teaspoon lemon juice
1 teaspoon cornstarch
1-3/4 teaspoons sweetener OR six packets sweetener OR 1/4-cup measurable sweetener
1/4 teaspoon maple extract
Mix preserves, lemon juice, and cornstarch in small saucepan; heat to boiling, stirring constantly. Remove from heat; stir in sweetener and maple extract. Recipe makes 6 servings.
Calories: 115; Fat: 2g; Cholesterol: 27mg; Sodium: 193mg