Last Friday was Sofia’s Birthday. Sofia is one of those people with amazing self-discipline. She exercises daily, almost never drinks, eats only organic, and has not eaten refined sugar in years- sometimes I worry that she is an alien 🙂 She is also a regular to our Friday night dinners, for her, this often means watching the rest of us enjoy red wine and homemade deserts. I usually try to have something that is sugar-free for her, but that is not always practical. I hate it when she is left out, but for both my birthday and Adrianne’s, I made cake- angel food cake- which requires sugar. I didn’t want to risk/experiment with a sugar-free version and end up with a flat chewy angel food for birthday Fridays.
So now we are celebrating Sofia’s birthday and I wanted her to have a sugar-free cake. I had never attempted a sugar-free cake before, so I was a little worried it would come out dense, but this recipe seemed to do the trick. I spent sometime scouring the internet for cake recipes using Agave Nectar instead of refined sugar. I came up with a couple, but wasn’t completely satisfied with the presentation. Then, I remembered making a Plum Tatin a while back and thinking how beautiful it was. So I decided to go with a sugar free peach tatin-peaches because right now in GA the organic peaches are unbelievably sweet and tasty. Game on!
Sugar Free Peach Tatin Recipe:
- 3-4 Organic Peaches
- Agave Nectar
- ½ cup butter, softened
- 3 eggs
- 2 ½ cups Organic King Arthur unbleached all purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoons vanilla
- 1 ¼ cup organic milk
- a Pint of Organic Heavy Whipping Cream
Ok, pre-heat your oven to 375F and get a medium sauce pan filled with water boiling. I sort of made this whole part up based on what I thought I peach Tatin should/could look like. I decided to peel the peaches. The easiest way to do this is to cut the peaches in half, pit them, and then plop them into the pot of boiling water for 30 seconds. You only want to add about three halves to the pot at a time. Otherwise the temperature of the water will drop below a boil. After 30 seconds, immediately move them from the boiling water to an ice water bath (a big bowl full of water and ice). Oops, I forgot to take pictures of this part.
After you have done this to all the peach halves, pull them one by one out of the ice water bath and peel them. It is fairly easy, but you can use the back of a paring knife or a butter knife to help when the skin sticks.
After you have peeled all the peaches, you can begin to slice them. I found it was easiest to just add them to the cake pan as I sliced. I don’t actually have a regular cake pan, so I decided to use the spring form bundt type pan that I do have. You could actually just use a pie pan or what ever kind of cake pan that you do have. Lightly butter the cake pan and lightly flour it. Now you can start adding the layers of peaches to the bottom.
Since this was sort of an experiment, I just eyeballed the agave I added. I would say it was roughly 3 TBLS, but I basically took the bottle of agave nectar with the squeeze top and drizzled a nice layer on top of the peaches. The peaches are very sweet on their own and don’t really need very much help- if you want to you could slice all the peaches first and toss them in agave and taste to get the sweetness that you want.
Ok, so now that the pan is prepped, we can start working on the cake batter. I found this cake batter recipe on another blog. Simply Food Online the title of the post was yummy yummy yellow cake. The first step is to mix together 2 ½ cups flour, 2 ½ teaspoons baking powder and ½ teaspoon salt in a small bowl. In a separate bowl beat the butter with an electric mixer on medium to high speed for roughly 30 seconds.
Once the butter is beaten slowly add 3/4 Cup of Agave nectar.
After the butter and agave have mixed, add 3 eggs and 1 1/2 teaspoon of Vanilla. At this point, start adding the flour mixture and the milk alternately. Slowly add a little flour mixture and then a little milk until all the flour and milk are incorporated (that means batter-like). IMPORTANT! Do Not Over Mix or you will have a Brick instead of a cake- only funny when it happens to other cooks. Then stop the mixer. Spoon the cake batter over the peaches in the cake pan. Leave a little room at the top for rising.
Now it is time for the oven. I placed this cake pan on top of a baking sheet in a 375F oven. Roughly 20-25 minutes, but keep an eye on this. Poke the cake with a toothpick or a skewer. If it comes out clean the cake is done. It should look something like this:
Let the cake cool. It will pull away from the sides a bit, which actually makes it easier to invert later.
I know this is not the best picture but I was kept busy keeping my guests/helpers away from the cake 🙂 The last step to this cake is to take a plate and place it over the top of the cake pan and then flip the whole thing over. It will slide out of the cake pan beautifully onto the plate like so. I also decided to add fresh whipped cream in the center and around the sides for a little added presentation/ moister. Not that the cake is dry, but I figured whip cream is tasty and would add to the over all experience. To make the whipped cream, I just whipped a pint of heavy whip cream with a little bit of agave nectar. Just taste it to see how sweet you want the cream to be.
Sofia was so happy about this cake. It was really an excellent birthday! She even got a couple of slices ( Lel cried, but it was Sofia’s birthday, after all) to take home at the end of the night. 🙂