Upside Down Peach Cake {grain-free; dairy-free option}
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Peach Upside Down Cake {grain-free; dairy-free option}

This upside down cake is the perfect blend of sweet and tart from the fresh, in-season peaches. The slightly spongy cake soaks up all the sweet caramel topping, ensuring every bite tastes equally delicious.
Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 slices
Calories 263kcal
Author Kendra Benson

Ingredients

Topping

  • 1/4 cup Ghee or Grass-Fed Butter
  • 1/2 cup Coconut or Maple Sugar coconut sugar will result in a darker appearance
  • 2 Peaches medium- large in size

Cake

  • 150 g Otto's Cassava Flour weighing is the only way to guarantee accurate results
  • 1-1/4 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1/2 cup Ghee or Grass-Fed Butter not melted, softened
  • 3/4 cup Coconut or Maple Sugar coconut sugar will result in a darker appearance
  • 1 Large Egg
  • 1-1/2 tsp Pure Vanilla Extract
  • 1/2 cup Dairy-Free Milk we prefer almond or cashew milk

Instructions

Topping

  • Preheat the oven to 350┬░While the oven is preheating, add the 1/4 cup of ghee/butter to an 8" round cake pan. When the butter is melted, but not yet browned, remove from oven.
  • Pour coconut/maple sugar into the melted butter and stir to completely combine (don't worry, the sugar won't dissolve and that's fine).
  • Slice the peaches in half, remove the pit, and then slice each half into 1/4" thick slices. Arrange the peach slices in a circular pattern until the bottom of the pan is covered (gaps between the peaches are fine). Finely chop any remaining peach slices and set aside.

Cake

  • In a medium bowl, combine the cassava flour, baking soda, salt, and cinnamon. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the softened 1/2 cup ghee/butter on high speed for 30 seconds. Add the 3/4 cup coconut/maple sugar and beat until combined and fluffy.
  • Add in the egg and vanilla, and beat until combined, scraping the sides of the bowl if needed.
  • Alternate adding the flour mixture and the milk to the mixer, beating until combined after each addition. Make sure the batter is smooth. It will be thick, this is normal.
  • Gently mix in the remaining chopped peaches, mixing completely. Spoon the cake batter over the peaches in the cake pan and spread to cover them evenly, be careful not to disrupt the arrangement of the peaches.
  • Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Convection ovens will bake faster so check at around the 30 minute mark.
  • Remove from oven and cool on a wire rack about 5 minutes. Run a knife around the edge of the cake to loosen it from the pan. Place a plate or cake stand on top of the cake pan and gently invert the cake onto the plate/stand.
  • Serve warm with an optional drizzle of melted coconut butter and extra fresh peach slices.

Notes

  • Not everyone in my house likes coconut butter so before you drizzle it over the whole slice, maybe taste it first to be sure you actually want it. The cake still tastes great without it.