Name: Peach Upside Down Cake {grain-free; dairy-free option}
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 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; 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

Jump to Recipe

It’s that time of year again, when the Colorado peaches invade my kitchen (in a good way). Since we still don’t have a peach tree, I’ve resorted to buying my Palisade Peaches from roadside stands, but that is getting pretty expensive. Fortunately for me, a woman at church was trying to find a home for the peaches she pulled from her overloaded peach tree. I got a basket of 56 perfectly perfect peaches.

Naturally, my mind went right to all the sweets I could make with them. I know there are savory options for peaches, but my brain wanted cake. I also made some fruit leather for our upcoming camping trip. Two batches of fruit leather plus this cake and the peaches we just plain ate, and we still have about half left. Maybe I’ll get to make something savory after all.

Of course, this cake is made with my all-time favorite, go-to flour for grain-free baked goods: Otto’s Naturals Cassava Flour. I’ve all but given up on almond and coconut flours at this point. If you still haven’t tried Otto’s, you really ought to give it a shot. I’ve got plenty of recipes to entice you if you’re still on the fence:

And now I’m hungry. For everything.

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

Yield: 8 slices

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

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.

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°F. 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.

Nutrition Information

Yield 8 Serving Size 1 slice
Amount Per Serving Calories 335Total Fat 27gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 8gCholesterol 81mgSodium 398mgCarbohydrates 22gFiber 2gSugar 11gProtein 3g

Nutrition is calculated by a third party and may not be 100% accurate