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PEACH UPSIDE DOWN CAKE




Source of Recipe


unknown


List of Ingredients




Fruit Layer:

1 can sliced peaches in juice (14 oz/398 ml)
1 Tablespoon margarine (15 ml)
� cup (50 ml) Splenda granular
� teaspoon (2 ml) cinnamon

Cake Layer:

� cup (50 ml) margarine , softened
1 egg
� teaspoon (1 ml) almond extract
1� (375 ml) all-purpose flour
� cup (125 ml) Splenda granular
1 teaspoon (5 ml) baking powder
� teaspoon (2 ml) baking soda
� teaspoon (1 ml) salt
� cup (175 ml) skim milk

Recipe



Heat oven to 350� F. (176� C) Drain peaches, reserving 1 Tablespoon (15 ml) juice. Melt margarine in 9 inch round cake pan in oven. Combine Splenda and cinnamon; sprinkle over margarine. Drizzle with reserved juice. Arrange peach slices on top.

For cake, cream margarine until softened. Beat in egg and almost extract. Combine flour, Splenda, baking powder, baking soda and salt, beating until smooth after each addition. Spread gently over peaches in pan.

Bake for 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pan 5 minutes. Turn out onto serving plate. Serve warm or cooled , cut in wedges.

Makes 8 servings.


26.3 g carbohydrate
4.4 g protein
7.4 g fat
189 calories (per peice)