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Peach Upside-Down Cake Made With Splenda

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Why I Love This Recipe

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

Ingredients You'll Need

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) almond 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


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

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