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> Peach Upside Down Cake, Cakes
molly
post Aug 12 2004, 12:54 AM
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8 cups fresh or canned peaches, chunked
2 Tsp Cinnamon

TOPPING:
1/4 cup butter
2 eggs
1/2 cup SF Applesauce
1 cup Apple juice
1 cup Whole Wheat Pastry Flour
4 Tsp Baking Powder
2 Tbsp Fructose (you could use Splenda)
2 Tsp Vanilla

Place peaches in PAM-Sprayed 9x13 pan. Sprinkle the peaches with cinnamon.

Combine topping ingredients and pour over the peaches.

Bake at 350? for 40 minutes.

You can serve this topped with a little whipped cream if desired.

*** molly's note: I have been experimenting with a few recipes that use fruit juice as all or most of the sweetener. I took this into work (I force my unsuspecting co-workers to be my guinea pigs) and it was a big hit.

This post has been edited by molly: Jan 14 2008, 12:42 PM
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molly
post Jan 14 2008, 12:44 PM
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RATS! I am so glad you mentioned that. Yes it should definitely be teaspoons. Yikes! I am so sorry. Hopefully you will try it again with the correct measurements. Even 4 teaspoons is a lot but I thought it needed it in order to rise properly.

molly
ps... welcome to the board! (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/biggrin.gif)
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