Cookbook Preview: Upside Down Vanilla Peach Cake

Upside Down Peach Vanilla Cake

The biggest concern most people express to me when we talk about healthy eating is: I don’t want to give up the sugar! Sugar is tricky. It’s in EVERYTHING and it is mildly addictive. However there are some wonderful, natural ways of meeting our “sweet” needs. For me, with baking, I mostly use: fruit, honey, maple syrup and agave nectar. Most people would never know there’s no sugar in these recipes. And once you’re used to sweetening food more naturally, it takes less and less sweetener to make things palatable.

Upside Down Vanilla Peach Cake
Serves 10

1/2 cup butter – divided
2 tbs raw sugar
3 medium peaches, skin on, pitted, sliced into 1/2” wedges
1 cup coarse cornmeal
3/4 cup spelt flour
1 tsp baking powder
1/2 cup vanilla yogurt (not non-fat, preferably greek style)
1 tbs pure vanilla
1/4 cup agave nectar
3 eggs

preheat oven to 350. Place a 10 inch round cake pan over medium low heat on a burner and melt 1/4 cup of butter. Brush sides of cake pan with melted butter. Add raw sugar and cook until melted and lightly bubbling, about 3 minutes. Cover bottom of pan with peach slices, spiraling once around the outside and then filling in the middle. Reduce heat to low and cook until peaches start to soften and bubble, about 8-10 minutes. Remove from heat.

In a mixing bowl, whisk together, cornmeal, flour and baking powder. Set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, beat together remaining 1/4 cup of butter, yogurt, agave nectar and vanilla, until well combined. On medium speed, add in eggs and beat until well combined. Reduce speed to low and add the cornmeal mixture. Mix until just combined. Pour batter, which will seem quite liquidy over the peaches and spread evenly with a spatula.

Bake until a cake tester inserted in the centre of cake comes out clean, approximately 20 minutes. Allow to cool in pan for about 30 minutes. Run a knife around the edges of the cake to loosen from the pan. Quickly flip cake over onto a serving plate and tap the bottom to loosen peaches.

**This cake serves nicely with maple syrup sweetened whipped cream or frozen yogurt!


1 Comment (+add yours?)

  1. Holly
    Sep 04, 2010 @ 19:24:56

    Saying that sugar is “mildly addictive” is, well…putting it mildly. I’ve been struggling just to take chocolate and white flour out of my diet let alone all sugar. People who are committed to eating this cleanly amaze me. However, I have recently discovered agave and am planning some experimenting with that in the near future. Maybe I’ll start with this recipe. Unfortunately, I am allergic to maple although I love the smell and taste. It is an easy, local (well at least Canadian) substitute.


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