Peach Upside Down Cakeย is a delicious, sweet, moist cake that highlights summer peaches perfectly.
I am in the process of updating my work desk. ย When I say updating I mean organizing, simplifying and prettifying {not a word, but should be}. ย I have been spending an endless amount of time on Pinterest, Houzz and did I say Pinterest. ย Gah, I need to stop!
I am shooting for a space that is inspiring, comfortable and functional. ย What keeps happening is me finding photos of perfectly staged desks that are completely not functional, and now I want to paint the walls, change my desk top and pretty much redesign the whole room. ย Nah, not really, but kind of.
Progress has been made and my desk is starting to become a place I look forward to sitting at and working at, spending time editing my photos and surfing Pinterest.
When I am not working on my new fabulous office space I have been in the market buying up all the gorgeous peaches. ย My hubby actually asked why I keep buying so many peaches? ย Duh, cuz their peaches. ย I love them! ย Guess what I love this cake, and so did the hubby, he stopped asking about the peaches after he had a slice of this scrumptious cake. ย This peach upside down cake is gluten-free and paleo friendly and so darn good. ย I hope you give it a try.
Are you as big a peach freak as I am? ย If not, what is your favorite summer fruit?
- [br][b]Topping:[/b]
- Peach upside down cake
- 1/4 cup butter {4 tablespoons}
- 1/2 cup coconut sugar
- 1 1/2- 2 cups sliced, pitted and peeled peaches or frozen unsweetened peach slices, thawed and large slices cut in half lengthwise {5 medium peaches if using fresh}
- [br][b]Cake:[/b]
- 1/2 cup + 2 tablespoons almond flour,
- 1/3 cup + 1 tablespoon tapioca flour
- 1/4 cup coconut flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled slightly
- 1/2 cup maple syrup
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup almond milk
- Preheat oven to 325ยฐ
- Line a 9โ round baking pan with parchment paper, spray sides of pan with organic cooking spray
- Place 1/4 cup butter in bottom of pan and place in oven for 5 minutes or until butter is melted. (Be sure to watch carefully to avoid browning the butter).
- Remove pan from oven and sprinkle coconut sugar over butter, spreading evenly. You can use back of spoon to smooth out into an even layer. {does not have to be perfectly spread}
- Arrange peach slices evenly over brown sugar mixture in a spiral pattern trying to cover the bottom evenly.
- In a medium bowl combine the flours, baking powder and salt by stirring and set aside.
- In a medium bowl add butter, maple syrup, egg, vanilla and coconut milk. Whisk to combine evenly.
- Gently pour butter mix into flour mix, stirring with a fork until batter forms.
- Carefully pour batter evenly over the peaches in the pan.
- Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.
- Cool in pan on wire rack for 10-15 minutes. Run a knife around the perimeter of cake against pan to loosen cake.
- Invert onto a cake platter.
- Cool completely, slices and serve.
- Store in refrigerator for up to 2 days.
You might also like:
Speaking of office space.. did you see the picture Becky of The Cookie Rookie posted on Instagram of her new office space?!! It’s gorgeous! https://instagram.com/p/3pEk-8j2q5/?taken-by=thecookierookie
I checked it out! I love the way she can display her props, I am so jealous!
I bet that smelled soooooo good when you were baking it too!
you know it!
Yum! Awesome recipe!
Thanks Sheryl
I adore peaches – and thankfully we have tons of them here in Georgia! But, I’ve never attempted a GF upside down peach cake before – this looks ah-mazing!
Thanks Shashai, so jealous of your Georgia peaches. We were driving through once and we grabbed some on the roadside stand, by far the best peaches I have ever eaten. You definitely should be called the Peach state!
I made this for my uncle’s birthday. He is not much of a dessert eater but he had two big pieces! My whole family wants me to make this again. I added 1 tsp of cinnamon to the topping. Scrumptious!
Thank you so much for letting me know Christine. I am thrilled that your uncle and family liked the cake. I bet the cinnamon added great flavor!
This cake is amazing and my husband said its the best sugar free one I’ve made ๐ I’m always looking for wholesome cakes so we can have treats from time to time. I swapped out the maple syrup and coconut sugar for our preferred sweeten of rice malt syrup and it was delicious ๐ Thank you!
Thank you so much for letting me know Felicity! I always love coming up with gluten free and sugar free cake and cupcake recipes, so your feedback is awesome. Working on a new batch of gluten free and sugar free muffins this week, so keep your eye open. ๐
I made this today and it is so delicious. Thank you for the recipe. I did change things up just a bit: I tossed the peach slices with the 1/4 cup butter (melted), the coconut sugar (which I reduced to 1/4 cup) and some ground cinnamon before arranging them at the bottom of the buttered pan. I also used a bit more milk (I used coconut — by the way, in your recipe above it said “almond milk” but in the directions “coconut milk”) and a bit less maple syrup.
I strongly suspect I will make this again very soon. I love peaches too — and nutritious cakes! ๐