Ingredients
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0.5 (16 ounce) can peaches in juice, drained and patted dry with paper towel
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1/2 cup unsweetened applesauce
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1/3 cup butter, melted
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1/4 cup splenda brown sugar, packed
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1 teaspoon vanilla
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1/4 cup milk
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1 1/3 cups all-purpose flour
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1/3 cup Splenda sugar substitute
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/2 teaspoon cinnamon
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3 tablespoons sugar-free apricot preserves, with NutraSweet brand sweetener or 3 tablespoons apricot fruit spread
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1 teaspoon lemon juice
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1 teaspoon cornstarch
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1 3/4 teaspoons Splenda sugar substitute
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1/4 cup egg white
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1/4 teaspoon maple extract
Instructions
- Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch cake pan.
- Mix applesauce,melted butter, Splenda Brown, egg white, vanilla, and milk in small bowl.
- In another bowl mix together flour, Splenda granulated, baking powder, salt, cinnamon.
- Stir the wet ingredients into the dry until just mixed.
- Pour batter over peach in pan.
- Bake in preheated 350°F 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. Makes 8 servings.
- Fruit Topping: Mix preserves, lemon juice and cornstarch in small saucepan; heat to boiling, stirring constantly. Remove from heat; stir in Equal and maple extract.
- Food Exchanges: 1 bread, 1/2 fruit.