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| 3 Esslöffel | margarine |
| 3/4 Tasse | brown sugar firmly packed |
| 2 Esslöffel | Thawed apple juice concentrate |
| 1/4 Tasse | almonds toasted, sliced |
| 3 Tasse | Sliced peeled peaches, (2 pounds) |
| 3 Esslöffel | Margarine softened |
| 3/4 Tasse | brown sugar firmly packed |
| 1 | egg |
| 1 Teelöffel | vanilla extract |
| 1 1/2 Tasse | all-purpose flour |
| 1 1/2 Teelöffel | baking powder |
| 1/2 Teelöffel | Baking soda |
| 1/2 Teelöffel | cinnamon ground |
| 1/4 Teelöffel | salt |
| 3/4 Tasse | Low-fat buttermilk |
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Melt 3 tablespoons margarine in a 10-inch ovenproof skillet over medium-low heat. Add 3/4 cup brown sugar and apple juice, and cook 2 minutes or until sugar melts, stirring constantly. Remove from heat.
Sprinkle sliced almonds over brown sugar mixture. Arrange the peach slices spoke-fashion on top of the almonds, working from the center of the skillet to the edge. Cream 3 tablespoons margarine and 3/4 cup brown sugar at medium speed of a mixer for 4 minutes. Add egg and vanilla; beat well.
Combine flour and next 4 ingredients (flour through salt); stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; mix well after each addition.
Spoon batter evenly over peaches. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes; invert cake onto a serving plate. Yield: 12 servings (serving size: 1 wedge).
Per serving: 260 Calories; 8g Fat (27% calories from fat); 3g Protein; 45g Carbohydrate; 16mg Cholesterol; 241mg Sodium
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