1 (15 ounce) can sliced peaches in light syrup, undrained
apricot spreadable fruit
1 tablespoon stick butter or margarine, melted
1 tablespoon reserved peach syrup
1/4 cup Equal Spoonful*
2 tablespoons sliced
6 tablespoons stick butter or margarine, softened
3/4 teaspoon almond extract
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/3 cup buttermilk
1/3 cup reserved peach
* May substitute 6 packets Equal sweetener
** May substitute 24 packets Equal sweetener
Drain peaches reserving syrup. Combine spreadable fruit, melted butter, 1 tablespoon
reserved peach syrup and 1/4 cup Equal Spoonful in bottom of 9-inch round cake pan.
Cut peach slices horizontally in half. Arrange slices in concentric circles over
butter mixture. Sprinkle with almonds.
Beat butter, 1 cup Equal Spoonful, eggs and almond extract with electric mixer
Combine cake flour, baking powder and soda, salt and cinnamon. Add to butter
mixture alternately with buttermilk and 1/3 cup reserved peach syrup, beginning
and ending with dry ingredients. Mix well after each addition. Spread batter over
peach slices in pan.
Bake in preheated 350 degree F oven 20 to 25 minutes or until wooden pick inserted
in center comes out clean.
Let stand a few minutes, then invert onto serving plate.
Serve warm or at room temperature.
Makes 8 servings.
Nutrition information per serving: 244 cal., 5 g pro., 29 g carb., 12 g fat,
80 mg chol., 247 mg sodium