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Peach Upside-Down Cake

Source of Recipe

Marla


Recipe Introduction

So attractive to serve, so much flavor and yet few calories make this a perfect dessert. Try other canned fruits too. Also fresh fruit works great.

List of Ingredients

Fruit Layer:

1 can sliced peaches in juice (14 oz/398 ml)
1 tbsp. margarine (15 ml)
1/4 cup (50 ml) Splenda granular
1/2 tsp. (2 ml) cinnamon]

Cake Layer:

1/4 cup (50 ml) margarine , softened
1 egg
1/4 tsp. (1 ml) almost extract
1 1/2 cups (375 ml) all-purpose flour
1/2 cup (125 ml) Splenda granular
1 tsp. (5 ml) baking powder
1/2 tsp. (2 ml) baking soda
1/4 tsp. (1 ml) salt
3/4 cup (175 ml) skim milk




Recipe

Heat oven to 350° F. Drain peaches, reserving 1 tbsp. (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.
Calories...189...Fat...7.5 g...Carbs...26.3 g...Protein...4.4 g...Fiber...0..2
g.
Points: 4