Low-Fat Peach Upside Down Cake

• reduced-calorie margarine, melted↗1 1⁄2 tablespoons

  melted

• peach slices↗2 cups

  in juice, drained

• reduced-calorie margarine↗1⁄4 cup
• sugar↗1⁄4 cup
• sugar↗2 tablespoons
• eggs↗2

  at room temperature

• vanilla extract↗1 teaspoon
• almond extract↗1⁄4 teaspoon
• all-purpose flour↗1 1⁄2 cups
• baking powder↗2 teaspoons
• salt↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees. Pour the melted margarine into an 8 x 8 x 2" baking pan, spreading to coat bottom and sides of pan.

2. 2

   Arrange peaches in bottom of pan. Place the remaining margarine in food processor; process 10 seconds; add sugar; pulse 20 seconds. Add eggs, vanilla and almond extracts and 2 tablespoons water; process 10 seconds. Scrape down sides of work bowl; add remaining ingredients. Pulse until batter thickens.

3. 3

   Spread evenly over peaches.

4. 4

   Bake 25 - 30 minutes, until toothpick inserted in center of cake comes out clean. Cool on rack 2 minutes. Loosen around edges with metal spatula and invert onto serving plate.