Sugar Free Peach Almond Upside Down Cake

• 0.5 (16 ounce) can peaches in juice, drained and patted dry with paper towel
• 1/2 cup unsweetened applesauce
• 1/3 cup butter, melted
• 1/4 cup splenda brown sugar, packed
• 1/4 cup egg white
• 1 teaspoon vanilla
• 1/4 cup milk
• 1 1/3 cups all-purpose flour
• 1/3 cup Splenda sugar substitute
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• Fruit Topping
• 3 tablespoons sugar-free apricot preserves, with NutraSweet brand sweetener or 3 tablespoons apricot fruit spread
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch
• 1 3/4 teaspoons Splenda sugar substitute
• 1/4 teaspoon maple extract
• 1/4 cup sliced almonds, toasted

1. Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch cake pan.
2. Mix applesauce,melted butter, Splenda Brown, egg white, vanilla, and milk in small bowl.
3. In another bowl mix together flour, Splenda granulated, baking powder, salt, cinnamon.
4. Stir the wet ingredients into the dry until just mixed.
5. Pour batter over peach in pan.
6. Bake in preheated 350u0b0F oven until cake is browned and toothpick inserted in center comes out clean, about 20 minutes. Invert cake immediately onto serving plate.
7. Spread fruit topping over warm cake and sprinkle with almonds. Serve warm. Makes 8 servings.
8. 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.
9. Food Exchanges: 1 bread, 1/2 fruit.

peaches, unsweetened applesauce, butter, brown sugar, egg white, vanilla, milk, flour, splenda sugar substitute, baking powder, salt, cinnamon, fruit topping, sugar, lemon juice, cornstarch, splenda sugar substitute, maple, almonds

Taken from www.food.com/recipe/sugar-free-peach-almond-upside-down-cake-188794 (may not work)