Sugar Free Peach Almond Upside Down Cake Recipes

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PEACH UPSIDE DOWN CAKE I



Peach Upside Down Cake I image

This cake uses fresh peaches. Serve with whipped cream.

Provided by Judy Wilson

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h

Yield 9

Number Of Ingredients 11

¼ cup butter
½ cup packed light brown sugar
¼ teaspoon ground nutmeg
5 fresh peaches - peeled, pitted and halved
½ cup butter, softened
½ cup white sugar
1 egg
1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt 1/4 cup butter or margarine in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut side down, in pan.
  • In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches.
  • Bake in preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter.

Nutrition Facts : Calories 317.7 calories, Carbohydrate 40.7 g, Cholesterol 62.4 mg, Fat 16.4 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 10.1 g, Sodium 365.8 mg, Sugar 27 g

SUGAR FREE PEACH ALMOND UPSIDE DOWN CAKE



Sugar Free Peach Almond Upside Down Cake image

As of July 30, 09 I have completly reworked this recipe by replacing the original cake portion. I believe that this is much better

Provided by Annacia

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 18

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
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

Steps:

  • Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch cake pan.
  • Mix applesauce,melted butter, Splenda Brown, egg white, vanilla, and milk in small bowl.
  • In another bowl mix together flour, Splenda granulated, baking powder, salt, cinnamon.
  • Stir the wet ingredients into the dry until just mixed.
  • Pour batter over peach 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: 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.

Nutrition Facts : Calories 233.8, Fat 9.6, SaturatedFat 5.2, Cholesterol 21.4, Sodium 205.8, Carbohydrate 34.7, Fiber 1.7, Sugar 15.5, Protein 4.2

PEACH-ALMOND UPSIDE-DOWN CAKE



Peach-Almond Upside-Down Cake image

Provided by Food Network Kitchen

Time 1h20m

Yield one 9-inch cake

Number Of Ingredients 12

1 stick unsalted butter, at room temperature, plus more for the pan
1 1/2 cups sugar
4 medium peaches or nectarines, pitted and cut into 6 wedges each
1 1/2 cups all-purpose flour
1/2 cup whole almonds
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup whole milk
Vanilla ice cream, for serving (optional)

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the prepared pan and tilt to coat the bottom. Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed.
  • Combine the flour, almonds, baking powder and salt in a food processor and pulse until the almonds are finely ground.
  • Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.
  • Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely. Serve with ice cream.

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  • Preheat oven to 425°F with racks in middle and lower third positions. Line bottom of an 8-inch square baking pan with parchment paper. Grease parchment paper and sides of pan with butter. Sprinkle bottom of prepared pan with 3 tablespoons sugar. Line bottom of pan with overlapping peach slices in alternating rows. Sprinkle peaches with 1 tablespoon sugar. Set aside.
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