The traditional upside down cake made with sliced peaches instead of pineapple. Buttermilk makes for a tender cake with great flavor.
Makes 8 servings
1 can (15 ounces [425 g]) sliced peaches in light syrup, undrained
3 Tablespoons (45 mL) sugar free apricot preserves
1 Tablespoon (15 mL) butter, melted
1 Tablespoon (15 mL) reserved light syrup from peaches
6 packets Pure Via sweetener
2 Tablespoons (30 mL) sliced almonds
6 Tablespoons (90 mL) butter, softened
24 packets Pure Via sweetener
¾ teaspoon (3 mL) almond extract
1- 1/3 cups (325 mL) all-purpose flour
1 teaspoon (5 mL) baking powder
½ teaspoon (2 mL) baking soda
¼ teaspoon (1 mL) salt
¼ teaspoon (1 mL) ground cinnamon
1/3 cup (75 mL) buttermilk
1/3 cup (75 mL) reserved light syrup from peaches
Preheat oven to 350°F. For Topping, drain peaches reserving light syrup. Combine preserves, butter, 1 Tablespoon (15mL) reserved light syrup and Pure Via sweetener in bottom of an 8-inch cake pan. Cut peach slices horizontally in half. Arrange slices in concentric circles over syrup mixture. Sprinkle with almonds; set aside.
Nutritional information (per serving)
For Cake, beat butter, Pure Via sweetener, eggs and almond extract in mixing bowl on medium speed of mixer until well combined. Add combined dry ingredients alternately with combined liquid ingredients, beginning and ending with dry ingredients. Mix well after each addition. Spread batter over peach mixture in pan.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Let stand 2 to 3 minutes, then invert onto serving plate. Serve warm or at room temperature.
Calories 234; Protein 5g; Carbohydrates 29g; Fat 12g; Cholesterol 74mg; Sodium 340mg
Starch – 1; Fruit – 1; Fat – 2
Calorie Reduction – 42%
Carbohydrate Reduction – 58%