Peach Upside Down Cake
Ingredients
Topping
-
4
tablespoons
unsalted butter
-
½
cup
coconut sugar
-
½
teaspoon
ground ginger
-
2
large
ripe peaches
-
1
cup
fresh raspberries
Cake
-
3
tablespoons
unsalted butter
-
¼
cup
granulated sugar
-
⅓
cup
honey
-
1
large
egg
-
½
teaspoon
kosher salt
-
1¾
teaspoons
baking powder
-
⅛
teaspoon
baking soda
-
1½
teaspoons
pure vanilla extract
-
⅔
cup
whole wheat pastry flour
-
¼
cup
almond milk
-
⅔
cup
all-purpose flour
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- Melt butter, coconut sugar, and ginger in a saucepan until smooth, then pour into the prepared pan.
- Arrange sliced peaches and raspberries on top of the caramel mixture.
- In a mixing bowl, cream together butter and sugar, then add honey, egg, salt, baking powder, baking soda, and vanilla.
- Gradually mix in the whole wheat flour, almond milk, and all-purpose flour until just combined.
- Spread the batter over the fruit in the pan.
- Bake for 25 to 30 minutes until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then invert onto a serving plate and let cool for an additional 10 minutes.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
399
Total fat
15g
Total carbohydrates
65g
Total protein
5g
Sodium
20mg
Cholesterol
66mg
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