Peach Almond Upside Down cake

1 can (8 1/4 ounces) light peaches in fruit juice
1 teaspoon baking powder
1/2 cup unsweetened applesauce
1/4 teaspoon baking soda
5 1/2 teaspoons Equal® Measure™ or 18 packets Equal® sweetener or 3/4 cup Equal® Spoonful™
1/2 teaspoon ground cinnamon
1/8-1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
1/2 teaspoon vanilla Fruit Topping (recipe below)
1 cup cake flour
1/4 cup sliced almonds, toasted

Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch cake pan.
Mix applesauce, Equal® , 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° F 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.
Makes 8 servings

Fruit Topping

3 tablespoons light apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit
1 teaspoon lemon juice
1 teaspoon cornstarch
1 3/4 teaspoons Equal® Measure™ or 6 packets Equal® sweetener or 1/4 cup Equal® Spoonful™
1/4 teaspoon maple extract

Mix preserves, lemon juice, and cornstarch in small saucepan; heat to boiling, stirring constantly. Remove from heat; stir in Equal® and maple extract.
Food Exchanges:
1 bread, 1/2 fruit

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