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Cake - Peach Nut Upside Down Cake

Source of Recipe

from homefireshearth newsletter


List of Ingredients

for the cake:
1, 8 1/4 ounce can peaches, packed in light fruit juice
1 level teaspoon baking powder
1/2 cup unsweetened applesauce
1/4 level teaspoon baking soda
3/4 cup sugar substitute
1/2 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground nutmeg, optional
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
1/2 teaspoon vanilla fruit topping, (recipe below)
1 cup cake flour
1/4 cup toasted, sliced nuts, like almonds or walnuts

for the fruit topping:
3 tablespoons light apricot preserves,
...(made with sugar substitute)
...or apricot spreadable fruit
1 teaspoon lemon juice
1 teaspoon cornstarch
1/4 cup sugar substitute
1/4 teaspoon maple extract


Recipe

Preheat oven to 350. Lightly grease an 8 inch baking pan.
for the cake:
Cut peach slices into 1/3's.
Place in the bottom of the pan.
Use a medium bowl to stir together the applesauce, sugar
substitute, egg and vanilla, until smooth.
Stir together the flour, baking powder, baking soda,
cinnamon, nutmeg and salt.
Stir into the applesauce mixture, alternately with the
buttermilk, beginning and ending with the dry ingredients.
Pour batter over peach slices in the pan.
Bake about 20 minutes, until browned and a tester comes
out clean.
Invert cake immediately onto a serving plate.
Spread the fruit topping over the warm cake.
Sprinkle with the nuts.
Serve warm.
Makes 8 servings.

for the fruit topping:
Mix the preserves, lemon juice, and cornstarch together in
a small saucepan.
Heat to boiling, stirring constantly, until thickened.
Remove from the heat and stir in the sugar substitute and
the maple extract.

Diabetic exchanges: 1 bread, 1/2 fruit