Peach Upside Down Cake
A paleo cake with simple ingredients that can be made in 1 hour. It’s moist and fluffy with a fresh peach topping baked right in.
- Prep Time: 25
- Cook Time: 35
- Total Time: 1 hour
- Yield: 12 1x
- Category: Dessert
- Cuisine: Paleo, Gluten Free, Farm to Table, Healthy, Seasonal, Vegetarian
Ingredients
Scale
- 2 cups almond flour (185 grams)
- 1/2 cup coconut flour (63 grams)
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 2/3 cup coconut oil, melted and slightly cooled(139 grams)
- 1/4 cup grass-fed butter or ghee (for the bottom of the cake)(57 grams)
- 1/2 cup coconut sugar (96 grams)
- 2 cups peeled, sliced, ripe peaches (berries, nectarines, plums or cherries)*
- 2/3 cup honey, softened if solid (buy local honey if possible)
- 4 large pastured eggs
- 1/2 cup plus 3 tablespoons unsweetened full fat coconut milk
- 2 tablespoons organic vanilla extract
- 1/4 cup grass-fed butter or ghee (57 grams)
- 1/2 cup coconut sugar (96 grams)
- 2 cups peeled, sliced, ripe peaches
Instructions
- Preheat oven to 350 degrees F.
- Sift dry ingredients into a large mixing bowl.
- Melt the coconut oil, set aside to cool.
- Melt butter or ghee for the bottom of the cake.
- Pour butter or ghee into an ungreased 9″ round baking pan.*
- Sprinkle evenly with coconut sugar.
- Arrange peach slices in a single layer over sugar.
- Put coconut oil and honey into the bowl of a food processor and process for 2 minutes.
- Add eggs, one at a time, while the processor is running.
- Add coconut milk and vanilla extract. Process until well combined.
- Make a well in the center of the dry ingredients. Pour in the wet ingredients and mix using a rubber spatula or wooden spoon until smooth.
- Pour batter over the peaches and bake for 35 minutes or until a fork inserted comes out clean.
- Cool for 10 minutes. Run a knife around the sides of the pan and invert onto a serving plate.
- Serve warm or at room temperature.
- Store cake for 2 days at room temperature or 4 days in the refrigerator.
Notes
Use any fruit you have on hand.
If using ghee, grease the sides of the baking pan.
Nutrition information is with butter.
Nutrition
- Serving Size:
- Calories: 289
- Sugar: 26.8 g
- Sodium: 237.5 mg
- Fat: 17.2 g
- Carbohydrates: 29.7 g
- Fiber: 2.1 g
- Protein: 3.8 g
- Cholesterol: 72.2 mg