Its an unwritten policy in my department that when it is your birthday, you bring your own cake or whatever you’d like to have on your birthday. This way, no one forgets your birthday, no one gets special treatment over someone else, and you can have whatever you want. After a no so diety weekend at Mom’s this past few days, I decided to jump back on the healthy wagon by making a sugar free cake. I was gonna do a pie to keep up with my year long pie challenge, but since it’s my birthday, let them eat cake!
I found the Peach Almond Upside Down (Sugarless) Case recipe at the Life Clinic site amongst good recipes for diabetics. Here are the ingredients for the cake:
Ingredients:
- 1 can (8-1/4 ounces) light peaches in fruit juice
- 1/2 cup unsweetened applesauce
- 5-1/2 teaspoons Equal® for Recipes
or 18 packets Equal® sweetener
or 3/4 cup Equal® Spoonful™ - 1 egg
- 1/2 teaspoon vanilla
- 1 cup cake flour
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1 teaspoon baking powder- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8-1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup sliced almonds, toasted
You preheat your oven to 350 degrees. Then, in an 8 inch round buttered cake pan, you arrange your sliced peaches.
Next, in a medium bowl you mix the applesauce, Equal, egg, and vanilla until smooth. I used a wooden spoon – and didn’t even use the electric mixer at all – so this is an easy clean up recipe. Next, you mix in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. I saved time by combining these dried ingredients in a bowl in the beginning. You alternate the dry ingredients with the buttermilk until all has been added.
Then, you pour the batter over the peach slices evenly and bake for about 20 minutes until an inserted toothpick in the center comes up clean. I cook in a gas stove and it took closer to 30 minutes for mine to get done.
Invert the cake onto a serving plate right out of the oven. I used disposable round pans and had no trouble getting the cake out. You spread a recommended fruit spread over it and then top with almonds and serve warm.
Here’s the ingredients for the fruit spread:
Ingredients:
- 3 tablespoons light apricot preserves with NutraSweet® brand sweetener
or apricot spreadable fruit - 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1-3/4 teaspoons Equal® for Recipes
or 6 packets Equal® sweetener
or 1/4 cup Equal® Spoonful™ - 1/4 teaspoon maple extract
The batter before you add dry ingredients.
Directions:
- Mix preserves, lemon juice, and cornstarch in small saucepan; heat to boiling, stirring constantly. Remove from heat; stir in Equal® and maple extract.
Now for my thoughts:
Despite so many ingredients involved since the cake is made from scratch without a store bought cake mix, I thought the recipe was very easy. It’s only about 2 inches tall so you might want to make two for double layers.
The fruit spread topping was okay. It’s a bit thick but that could have just been from the type of apricot preserves I used.
The cake itself has the taste and consistency of a good warm peach cobbler, so the taste is there and it’s very nice and simple. It made me crave some vanilla ice cream to go with it!
I was happy that I found all of the ingredients at my local Shop N Save including the lite peaches in water, the lite applesauce, and sugar free preserves -all pictures above. I had also never worked with cake flower but I found it too! It really brings some relief when you can find all your ingredients you need. I also used Splenda instead of Equal and it tasted just fine.
Would I make this cake again? Absolutely! And I think I’d even like to try it with pineapple.
Hope the girls at work approve! Happy Birthday to me!!
