Sunday, August 21, 2011

Peach Upside Down Cake

There are many delicious things about this cake.  The fresh summer peaches smothered in a caramel sauce only an Upside Down Cake can do.  The dense, moist, pound cake-like consistency of the vanilla cake.  And my favorite part, the crusty, gooey, sweet edges that we just have to thank the cast iron skillet for.

Definitely indulgent, this is one tasty cake.  Add some cinnamon and it would taste like peach cobbler, switch the peaches for apples and raisins and you'll be singing about bread pudding.  Leafy Greens and Me has a GF, SF version made with agave and cornmeal and Gluten Free Easily has an enticing GF, SF Cherry Upside Down Cake made with coconut palm sugar and almond extract.  Oh the possibilities!

Peach Upside Down Cake

1 peach peeled, halved and sliced thin
1/4 C butter
1/4 C coconut palm sugar
2 T honey

2 eggs
2 egg yolks (save the egg whites for merengue icing)
1/2 C honey
1 T vanilla
2 T butter melted
2 1/2 C blanched almond flour
1/2 tsp salt

Preheat the oven to 350
Butter a 9" cast iron skillet
Peel, halve and slice the peach and place in a circular pattern in the bottom of the skillet

To create the topping, combine the butter, palm sugar and honey in a medium sauce pan
Cook on medium heat until melted, bring the mixture to a boil, boil for one minute
Remove from the heat and gently pour over the peach slices, set aside

In a separate bowl whisk together the eggs, egg yolks, honey, vanilla and cooled melted butter
Mix in the blanched almond flour and salt, blend well
The cake mixture if very thick, gently plop into the skillet, careful not to misplace the peaches
Spread evenly to the edges of the pan, it's okay if it doesn't make it all the way
Bake for 25-30 minutes until the cake looks dry but not too browned
Remove from the oven and let cool for 10 minutes

Bring out your favorite cake plate, making sure it is wider than the cake's diameter
Carefully and with full confidence, flip the skillet onto the plate so that the cake falls out evenly
Replace any peach slices that remain in the skillet


gfe--gluten free easily said...

Wow, Mollie, that cake looks incredible! I'm so happy to find your blog ... love the grain-free, sugar-free premise and the name! :-) Thanks so much for the link love, too. If I made the cherry upside down cake today, I probably would make it with almond flour and coconut flour ... my new loves. ;-)


Anonymous said...

Hi, I have a question, but first, love your recipes, although I haven't actually made anything yet. I love the simple use of a gluten free flour instead of having to mix half a doz. different ones. My question is about palm sugar. I looked it up to try and find out more information as a substitute to plain sugar. It said it was low glycemic (sp), but one website said it wasn't a sustainable product that if the farmers took the sap from the coconut tree then the tree would no longer produce coconuts. Curious to know if you had heard this. Sometimes every time you look up something every one has their own opinions. How do you purchase the palm sugar? Saw it could be liquid or something hard, etc. Looks like a lot of your recipes include honey. Why do you use palm sugar for the upside down cake and not honey. I have done a little GF baking, but need to learn lots more of how different ingredients work. Thanks for your help.

Mollie Frances said...

Hi Carolyn,

I'm glad to help! I loosely follow the scd and gaps diets, which are no sugar and low carb. Honey and palm sugar are acceptable on these diets, and when I eat them I feel good, so that's why I bake with them. Agave nectar is another sugar free alternative, but it doesn't always sit well with me. I like baking with almond flour because it is a one flour substitute (no mixing of many ingredients) and it's low carb as well.

Sadly I have read about palm sugar being unsustainable. I plan on researching more on the subject. I like it for this recipe because it has a richer flavor than just honey.

Hope this helps!