Patti LaBelle’s Peach Upside-Down Cake
A Tupperware recipe, at the Sneaky Kitchen
2 tablespoons packed light brown sugar
2 tablespoons brown sugar substitute
3⁄4 cup (2⁄3 oz /18 g) sugar substitute, divided
2 tablespoons plus 1⁄3 cup (21⁄2 oz /75 g) margarine
2 ripe peaches, peeled, pitted & sliced (about 2 cups)
1⁄2 teaspoon grated nutmeg
11⁄2 cups (6 oz /180 g) cake (soft-wheat) flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
3 tablespoons sugar
1 egg
1 teaspoon vanilla extract (essence)
1 teaspoon butter flavor extract (essence)
1⁄2 cup (4 fl oz /125 ml) fat-free half & half

Preheat oven to 350°F (180°C).  In a mixing bowl, stir together brown sugar, brown sugar substitute, & 1⁄4 cup of the sugar substitute. In 8" or 10" ovenproof skillet, melt 2 Tbsp. margarine. Sprinkle evenly with sugar mixture. Arrange peach slices in pan in overlapping concentric circles starting from center. Sprinkle with nutmeg.

In a bowl combine flour, baking powder & salt. In a Large Thatsa Bowl, beat remaining 1⁄3 C. margarine until light, about 30 seconds. Beat in sugar & remaining 1⁄2 C. sugar substitute until light & fluffy, about 30 seconds. Beat in egg, vanilla extract & butter flavor. Beat in flour mixture alternately with half & half, beating for 30 seconds. Spoon batter over peaches.

Bake until lightly golden & toothpick inserted in center of cake comes out clean, 30 to 35 min. Invert onto a serving plate; replace any topping that fell off.