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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Peach Almond Upside Down Cake Recipe

Sugar Free Peach Almond Upside Down Cake Recipe

Peach almond cake is very moist and delicious; I wouldn't say that this is exactly sugar free though. There are many sugars out there to be considered. The natural sugar in fruits and the apricot preserves must contain some form of sugar. I would categorize this as low sugar cake.

1 can (8.25 oz.) Light peaches in juice
1 tsp Baking powder
1/2 cup Unsweetened applesauce
1/4 tsp Baking soda
5 1/2 tsp Equal Measure or 3/4 cup Equal Spoonful
1/2 tsp Ground cinnamon
1/8 - 1/4 tsp Ground nutmeg
1/4 tsp Salt
1 Egg
1/2 cup Buttermilk
1/2 tsp Vanilla
fruit topping - recipe below
1 cup Cake flour
1/4 cup Sliced almonds, toasted

Fruit Topping

3 Tb Light apricot preserves
1 tsp Lemon juice
1 tsp Cornstarch
1 3/4 tsp Equal Measure, or 1/4 cup Equal spoonful
1/4 tsp Maple extract

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 8-inch cake pan
Preheat oven and lightly grease an 8-inch cake pan.

Cut peach slices into thirds, arrange onto bottom of prepared cake pan.
In a medium bowl mix applesauce, Equal®, egg and vanilla until smooth. In separate bowl mix the cake flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add dry ingredients alternately with buttermilk to the applesauce mix, beginning and ending with dry ingredients. Pour peach almond cake batter over peach slices in pan.
Bake in preheated oven until peach almond cake is browned and toothpick inserted into center comes out clean. Invert cake immediately onto serving plate.
Spread Fruit Topping over warm cake and sprinkle with almonds.
Serve Sugar Free Peach Almond Upside Down Cake warm.

Peach almond cake recipe 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.

Weight Watchers Food Exchanges: 1 bread, 1/2 fruit

Serves 16
Nutrition facts:
Serving Size 63 g
Calories 86
Calories from Fat 14
Total Fat 1.5g 2%
Cholesterol 14mg 5%
Sodium 96mg 4%
Total Carbohydrates 15.5g 5%
Dietary Fiber 0.9g 3%
Sugars 6.5g
Protein 2.5g
Vitamin A 1% • Vitamin C 18% • Calcium 4% • Iron 4%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!