PEACH ALMOND UPSIDE-DOWN CAKE

INGREDIENTS

1 can (15 ounces) sliced peaches in light syrup, undrained
3 tablespoons apricot spreadable fruit
1 tablespoon stick butter, melted
1 tablespoon reserved peach syrup
1/4 cup Equal® Spoonful
2 tablespoons sliced toasted almonds
6 tablespoons stick butter, softened
1 cup Equal® Spoonful
2 eggs
3/4 teaspoon almond extract
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/3 cup buttermilk
1/3 cup reserved peach syrup

COOKING DIRECTIONS

Drain peaches reserving syrup. Combine spreadable fruit, melted butter, 1 tablespoon reserved peach syrup and 1/4 cup Equal® Spoonful in bottom of 9-inch round cake pan. Cut peach slices horizontally in half. Arrange slices in concentric circles over butter mixture. Sprinkle with almonds.

Beat butter, 1 cup Equal® Spoonful, eggs and almond extract with electric mixer until blended. Combine cake flour, baking powder and soda, salt and cinnamon. Add to butter mixture alternately with buttermilk and 1/3 cup reserved peach syrup, beginning and ending with dry ingredients. Mix well after each addition. Spread batter over peach slices in pan.

Bake in preheated 350°F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Let stand a few minutes, then invert onto serving plate. Serve warm or at room temperature.

Note: May substitute 6 packets Equal® sweetener.
May substitute 24 packets Equal® sweetener.

Makes 8 servings.

It is a 40% calorie reduction from traditional recipe.