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1
Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch cake pan.
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2
Mix applesauce,melted butter, Splenda Brown, egg white, vanilla, and milk in small bowl.
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3
In another bowl mix together flour, Splenda granulated, baking powder, salt, cinnamon.
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4
Stir the wet ingredients into the dry until just mixed.
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5
Pour batter over peach in pan.
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6
Bake in preheated 350u00b0F oven until cake is browned and toothpick inserted in center comes out clean, about 20 minutes. Invert cake immediately onto serving plate.
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7
Spread fruit topping over warm cake and sprinkle with almonds. Serve warm. Makes 8 servings.
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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.
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9
Food Exchanges: 1 bread, 1/2 fruit.
