Peach Upside-Down Cake

• 3 tablespoons margarine
• 3/4 cup firmly packed brown sugar
• 2 tablespoons thawed apple juice concentrate
• 1/4 cup sliced almonds, toasted
• 3 cups sliced peeled peaches (about 2 pounds)
• 3 tablespoons margarine, softened
• 3/4 cup firmly packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup low-fat buttermilk

1. Melt 3 tablespoons margarine in a 10-inch ovenproof skillet over medium-low heat. Add 3/4 cup brown sugar and apple juice, and cook 2 minutes or until sugar melts, stirring constantly. Remove from heat.
2. Sprinkle sliced almonds over brown sugar mixture. Arrange the peach slices spoke-fashion on top of the almonds, working from the center of the skillet to the edge.
3. Cream 3 tablespoons margarine and 3/4 cup brown sugar at medium speed of a mixer for 4 minutes. Add egg and vanilla; beat well. Combine flour and next 4 ingredients (flour through salt); stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; mix well after each addition.
4. Spoon batter evenly over peaches. Bake at 350u0b0 for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes; invert cake onto a serving plate.

margarine, brown sugar, apple juice concentrate, almonds, peaches, margarine, brown sugar, egg, vanilla, flour, baking powder, baking soda, ground cinnamon, salt, lowfat buttermilk

Taken from www.myrecipes.com/recipe/peach-upside-down-cake-2 (may not work)