- 6 large fresh peaches
- ⅔ cup Splenda or your choice of sugar substitute
- 2 tablespoons coconut oil
- 1 cup of white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon canola oil
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup almond milk
- Preheat the oven to 375°F. Bring a large saucepan of water to a boil.
- Remove the stems from the peaches and rinse them well. Then cut an X into the stem side of the peaches and place them in the boiling water. Boil for about 1 minute, or until the skin gets loose. Transfer to a bowl of cold water to cool, then peel the peaches, remove the pits, and cut them in half. (You can peel the peaches without boiling but this way is much easier.)
- In a 9-inch oven-proof pan or skillet, combine 1/3 cup of the Splenda with 1 tablespoon of coconut oil. Cook over medium heat for 3 to 5 minutes, or until the sugar begins to melt. Add the peaches to the skillet, cut-side up, in one layer (the fruit should fit tightly). Remove the pan from the flame and set it aside.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; set aside.
- In a large bowl, with an electric mixer at medium speed, beat the remaining 1/3 cup Splenda, 1 tablespoon of coconut oil, and the tablespoon of canola oil until combined. Add the egg, beating until smooth, then beat in the vanilla extract. With the mixer at low speed, add the almond milk and then add the bowl of dry ingredients (flour, etc) that was set aside, beating until just incorporated. Do not over mix.
- Spoon the batter evenly over the peaches in the pan, place the skillet in the oven, and bake, uncovered, at 375°F, for 20 to 25 minutes.
- Transfer the skillet to a wire rack to cool for 3 to 4 minutes. Loosen the edges of the cake with a knife. Invert the cake onto a serving plate so that the crust is on the bottom and the peaches are on top.
Makes 6 servings. Count each serving as a snack and a fruit.
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