Peach Upside Down Cake

[Paladine]

Peach Upside Down Cake
1/4 cup butter or margarine, melted 1/3 cup brown sugar, firmly packed 1 (29 oz.) can sliced peaches, well drained 1 (2 layer) yellow cake mix 1 (4 oz.) vanilla instant pudding 4 eggs 1 cup sour cream 1/4 cup oil 1/2 tsp. almond extract
Combine butter and brown sugar and pour into 9 x 13 inch pan. Arrange peaches on sugar mixture. Combine remaining ingredients. Blend and beat at medium speed for 4 minutes. Spoon batter carefully into pan. Bake at 350 degrees for 50 minutes. Cool in pan 5 minutes and invert onto plate or tray. Serve with whipped topping or ice cream.

[harpua79]

Peach Upside Down Cake
One (8-1/4-ounce) can light peaches in fruit juice 1 teaspoon baking powder 1/2 cup unsweetened applesauce 1/4 teaspoon baking soda 3/4 cup measurable sweetener (such as Splenda) 1/2 teaspoon ground cinnamon 1/8 to 1/4 teaspoon ground nutmeg 1/4 teaspoon salt One egg 1/2 cup buttermilk 1/2 teaspoon vanilla 1 cup cake flour 1/4 cup sliced almonds, toasted Fruit Topping (recipe below)
Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch cake pan. Mix applesauce, sweetener, egg and vanilla until smooth in medium bowl. Mix in combined cake flour, baking powder, baking soda, cinnamon, nutmeg, and salt alternately with buttermilk, beginning and ending with dry ingredients. Pour batter over peach slices in pan. Bake in preheated 350-degree oven until cake is browned and toothpick inserted in center comes out clean, about 20 minutes. Invert cake immediately onto serving plate. Spread Fruit Topping over warm cake and sprinkle with almonds. Serve warm.
Fruit Topping
3 tablespoons light apricot preserves or apricot spreadable fruit 1 teaspoon lemon juice 1 teaspoon cornstarch 1-3/4 teaspoons sweetener OR six packets sweetener OR 1/4-cup measurable sweetener 1/4 teaspoon maple extract
Mix preserves, lemon juice, and cornstarch in small saucepan; heat to boiling, stirring constantly. Remove from heat; stir in sweetener and maple extract.