We had ripe peaches and strawberries in the fridge and I came across this recipe for peach cake. With my healthy modifications mine came out more like a tart, but absolutely yummy. I've also nicknamed this a fruit cookie because the bottom has a scone-like texture. This recipe makes a good base for other seasonal fruits. I had made it again the other night and used frozen blueberries for the middle. Yummo!
1-1/2 cup all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
1 tbs butter
3/4 cup applesauce (1 apple)
1 cup Splenda
3 large eggs
1. Heat oven to 350 and generously spray 9" spring form pan.
2. Mix in small bowl 1-1/2 cup all-purpose flour, 1-1/2 tsp baking powder, 1/4 tsp salt
3. In large bowl mix 1 tbs butter, 3/4 cup applesauce (1 apple), 1 cup Splenda
4. Beat 3 large eggs and add to wet mix.
5. Slowly mix flour ingredients to wet mixture
6. Pour into pan
7. Arrange peach slices around outside edge and strawberry slices on the inside
8. Dust tops of fruit with Splenda
9. Bake about 1 hour
10. Cool completely on rack then remove from pan
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