Preparation:
Cut peach slices into thirds; arrange in bottom of lightly greased 8 inch cake pan.
Mix applesauce, equal, egg, and vanilla until smooth in medium bowl. Mix in conbined cake flour, baking powder, baking soda, cinnamon, nutmeg, and salt alternately with buttermilk, beginning and ending with dry ingredients. Pour batter over peach slices in pan.
Bake in preheated 350 degree oven until cake is browned and toothpick inserted in center comes out clean, about 20 minutes. Invert cake immediately onto serving plate. Spread fruit topping over warm cake and sprinkle with almonds. Serve warm.
FRUIT TOPPING 3 tablespoons light apricot preserves with nutrasweet brand sweetener or apricot spreadable fruit 1 teaspoon lemon juice 1 teaspoon cornstarch 1 3/4 teaspoons equal for recipes or 6 packets equal sweetener or 1/4 cup equal spoonful 1/4 teaspoon maple extract
Mix preserves, lemon juice and cornstarch in small saucepan; heat to boiling, stirring constantly. Remove from heat; stir in equal and maple extract.
NUTRITION INFORMATION PER SERVING 115 cal., 3 g pro., 22 g carbo., 2 g fat, 27 mg chol., 193 mg sodium |
