Peach Upside Down Cake is a delicious, sweet, moist cake that highlights summer peaches perfectly.
I am in the process of updating my work desk. When I say updating I mean organizing, simplifying and prettifying {not a word, but should be}. I have been spending an endless amount of time on Pinterest, Houzz and did I say Pinterest. Gah, I need to stop!
I am shooting for a space that is inspiring, comfortable and functional. 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. 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. My hubby actually asked why I keep buying so many peaches? Duh, cuz their peaches. I love them! 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. This peach upside down cake is gluten-free and paleo friendly and so darn good. I hope you give it a try.
Are you as big a peach freak as I am? 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 325°
- Line a 9” 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:
Gluten Free Blueberry Chocolate Cake
Gluten Free Peach Layer Cake
Superfood Peanut Butter Protein Breakfast Cookies
Blueberry Pie Overnight Oats {gluten free + vegetarian}
Gluten Free Creme Brulee French Toast Casserole
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 🙂 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 🙂 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. 🙂
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! 🙂