Two of the best fruits of the season: peaches and cherries!!
Combined into a GF, DF, RSF guilt-free almond peach&cherry upside down cake
You guys, it’s peach season!! And this preggo lady can’t contain her excitement ~ I have bought so many peaches from our local peach stand that we can barely eat them, yet I keep buying them .every.week. religiously! So what’s a girl to do with all these peaches? Make dessert, of course. We have had peach popsicles, peach crips, and finally, a new craving: Peach upside-down cake!
Except this one combines my other absolute favorite fruit of summer: cherries! You don’t have to use them, you can sub for berries or simply cover with more peaches, if you choose ~ But I promise you, this combination is spectacular!
Ingredients
- 2 Tablespoon unsalted butter or coconut oil
- 4 Tablespoons maple syrup
- 2 fresh peaches & cherries to decorate
- 2 large eggs
- 6 Tablespoons organic olive oil
- 4 Tablespoons milk of choice
- 2 teaspoons vanilla extract
- 1/2 teaspoon apple cider vinegar
- 2 1/2 cup almond flour
- 1 cup coconut sugar
- 1/2 teaspoon baking soda
- 1 pinch fine sea salt
Instructions
- Preheat the oven to 350°F. Lightly grease a 9″ round pan or pie dish and set aside.
- In a small saucepan, melt the butter on the stove (or in the microwave). Then, stir in the maple syrup.
- Pour the butter and maple syrup into the prepared pan/pie dish.
- Thinly slice the peach. Arrange the slices in a fan pattern that covers the bottom of the cake pan. Use cherries to fill any small holes or arrange in a pattern with peaches. Set the pan aside.
- In a medium mixing bowl, whisk the egg, then whisk in the oil, milk, vanilla, and vinegar. Set aside.
- In a large mixing bowl, whisk together the remaining ingredients.
- Pour the wet mixture into the dry and stir to combine.
- Pour the batter gently into the pan, covering the peaches completely. Use a spatula to smooth into an even layer.
- Bake for 35-40 minutes, until the cake is firm and slightly golden.
- Let cool in the pan for about 10 minutes. Run a thin a knife around the edge of the cake to separate it from the side of the pan. Cover the pan with a serving plate and hold firmly against the pan. Quickly flip the cake onto the plate, tap gently to release and lift the pan off.
Notes
* You can substitute coconut oil for the butter in the glaze, to make this dairy free.
This cake tastes fabulous fresh out of the oven, and if by chance you have any leftovers, it becomes even more moist and delicious. It truly reminds me of the “wet” cakes that are so predominant in Europe – light and airy, you will want to eat the whole thing in one sitting. Let me know how yours turns out ~