This grain free and refined sugar free Peach Raspberry Upside Down Cake may quickly become your favorite summertime cake. You’ve got to share it though. It’s a treat everyone will love and you won’t inhale it all by yourself. I’m speaking from experience here as I wasn’t happy with my photos the first few times baking this and made it over and over until I got a shot I was happy with. Baking, sharing and eating was on repeat and then I finally landed a good shot. My tasters loved me for it.
Michael Pollan in his book Food Rules advises, “treat treats as treats”. (He has such a way with words,right? His $11. pocket-sized booklet makes food advice easy to swallow) I never forget this one rule because it clearly drives home a point simply said. He elaborates, “There is nothing wrong with special occasion foods, as long as every day is not a special occasion.” Bake it and invite your tribe over because this cake is a treat to be shared. If you like to bake and turn out something delicious, beautiful and healthy this recipe is for you.
Did you know that Costco has beautiful organic peaches? Peaches are my husband’s favorite fruit (while growing up his family had 200 peach trees on their 3 acre plot). Also, since they are included in the dirty dozen, organic is the way to go, so I snatched them up and brought a box home. They weren’t ripe yet, but they got there quick enough.
They were perfect in smoothies, and good eating as a simple dessert. The ripe peaches still lingering on the counter were crying out to be made into an upside down cake.
I love the texture of this gluten free cake. It’s soft, not gritty like so many gf cakes can be.
My family all loved it.
I think you’ll love it too!
Peach Raspberry Upside Down Cake (serves 8 – 10)
1/4 cup grass fed butter
3 tablespoons coconut sugar
2 1/2 cups pitted, peeled and sliced (in 1/2 inch wedges) fresh peaches
2 tablespoons chopped pecans (optional)
2 tablespoons Trader Joe’s (fruit sweetened) Organic Raspberry fruit spread
1/2 cup plus 2 tablespoons almond flour (I use Costco’s finely ground almond flour)
1/2 cup arrowroot powder
1/4 cup coconut flour
1 1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup melted grass fed butter, slightly cooled
1/2 cup maple syrup
1 teaspoon vanilla
1/2 cup almond milk
Preheat oven to 325 degrees.
Line a 9 inch round baking pan with parchment paper. Spray sides of pan with organic cooking spray.
Place 1/4 cup grass fed butter in bottom of pan and pop in the oven for a few minutes. I leave it in long enough to soften the butter and make it spreadable, but not too long so that it melts completely.
Remove pan from oven and sprinkle coconut sugar over butter, spreading evenly. I used the back of a spoon to smooth it out evenly. Sprinkle chopped pecans over the bottom of the pan, if using.
Arrange peach slices in a spiral pattern, covering the bottom of the pan.
Distribute the 2 tablespoons of raspberry fruit spread in small spoonfuls over peaches, then using a pastry brush, coat peaches as evenly as possible.
Combine flours, baking powder, and salt in a medium bowl. Rub between hands to get lumps out and mix well. (Coconut flour can be lumpy).
In another bowl whisk together the egg, melted and cooled butter, maple syrup, vanilla and almond milk. Combine the wet ingredients with the dry and whisk to mix well.
Gently pour batter over the peaches in the pan.
Bake for 50 -55 minutes. Cool on a wire rack for at least 15 minutes.
Loosen edges around the perimeter of the cake with a knife. Invert on a cake platter. Cool completely, slice and serve.