peach/almond upside down cake
Here's the recipe for the peach/almond upside down cake.
http://www.cooksrecipes.com/diabetic/peach-almond-upside-down-cake-diabetic-recipe.html
A couple of CAVEATS...
1. I made it with maltitol instead of Equal. Used the same measurements. I also used more almonds, which gave it a more pronounced almond taste that I love.
2. When it says to use a 9" round cake pan, use a TALL one. The first time I made it, I used a regular 9" pan and it flowed over the top and made a huge mess in the oven. Second time, I actually used a springform pan and it worked well (just put a sheet under it to catch the inevitable drips).
3. Increase the cooking time from what they say in 5 minute increments until done, but JUST until a toothpick comes out fairly clean. I overcooked it a little both times. Still tasted great, but the cake was drier than it would have been otherwise. With the springform pan, I ended up baking it close to 45 minutes, I think.
I don't THINK that the substitution of maltitol for equal made the difference in "puffiness" or cooking time, but who knows? All I know is that I had to watch it to make it work right.
It looks so impressive, too! Very nice presentation, very easily.
Enjoy!
Karen
http://www.cooksrecipes.com/diabetic/peach-almond-upside-down-cake-diabetic-recipe.html
A couple of CAVEATS...
1. I made it with maltitol instead of Equal. Used the same measurements. I also used more almonds, which gave it a more pronounced almond taste that I love.
2. When it says to use a 9" round cake pan, use a TALL one. The first time I made it, I used a regular 9" pan and it flowed over the top and made a huge mess in the oven. Second time, I actually used a springform pan and it worked well (just put a sheet under it to catch the inevitable drips).
3. Increase the cooking time from what they say in 5 minute increments until done, but JUST until a toothpick comes out fairly clean. I overcooked it a little both times. Still tasted great, but the cake was drier than it would have been otherwise. With the springform pan, I ended up baking it close to 45 minutes, I think.
I don't THINK that the substitution of maltitol for equal made the difference in "puffiness" or cooking time, but who knows? All I know is that I had to watch it to make it work right.
It looks so impressive, too! Very nice presentation, very easily.
Enjoy!
Karen
Thanks Karen!
I wonder considering it overflowed by so much if you used the same recipie in two regular 9 inch cake pans and just increased the amount of topping....you could make two instead of one?
Sounds yummy!
Pam
I wonder considering it overflowed by so much if you used the same recipie in two regular 9 inch cake pans and just increased the amount of topping....you could make two instead of one?
Sounds yummy!
Pam
Instead of complaining that the rosebush has thorns, be happy that the thorn bush has roses. 
Sounds yummy, can't wait to try it. . .
My Mantra is that I do not determine my success by the number hanging in my closet, nor will I let the scale determine that success either. . . It is through trial and error I will continue to grow and succeed. . . Laureen
"Success is a journey, not a destination." Ben Sweetland
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