Name: Peach Upside Down Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 12
Cuisine: Paleo
Ingredients: 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

Peach Upside Down Cake

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5 from 2 reviews

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.

Author: Ingrid DeHart - EatWellEnjoyLife.com
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

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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.

Find it online: https://eatwellenjoylife.com/peach-upside-cake/