Upside-Down Peach Cake

Perfect Summer Recipe

There’s nothing like a super ripe and juicy peach in the summer. I had a ton of leftover peaches and have been wanting to try and make an upside-down cake with them. This turned out so delicious! If you are a peach lover I would highly recommend trying.

The cake is super fluffy and light. The peaches give it a super sweet and juicy taste will not being too overpowering. That’s why I especially love eating this in the summer it’s not a super heavy dessert.

There are countless different types of upside-down cakes. If you don’t have peaches on hand or prefer another fruit you can substitute pineapple, nectarines, just about any fruit will work.

My favorite way to eat this cake is with ice cream on top. The sweet combination from the peaches and vanilla ice cream is so delicious! This cake is always a hit in my house.

Coconut sugar: I prefer to use coconut sugar for the peach layer mixture. However, any granulated sugar will work (white, brown, etc.)

White sugar: again, for the cake I prefer to use white sugar however any granulated sugar will also work.

Vegan butter: any vegan butter of your preference will work. If you aren’t vegan, you can also use traditional butter. oil may also work but butter is definitely the better option.

Nondairy milk: any nondairy milk will work (cashew, almond, soy, etc.)

Ingredients:

• Peaches

• Coconut sugar

• White sugar

• Vegan butter

• Applesauce

• Nondairy milk

• Baking powder

• All-purpose flour

• Almond flour

Recipe:

Peach layer:

• 2 large peaches, chopped

• 1/3 cup coconut sugar

• 1/3 cup melted vegan butter

Cake:

• 3 tablespoons melted vegan butter

• 1/3 cup white sugar

• 1/3 cup applesauce

• ¼ cup nondairy milk

• 2 teaspoons baking powder

• 2/3 cup all-purpose flour

• ¼ cup almond flour

Directions:

1.   Preheat your oven to 350 degrees Fahrenheit.

2.   Chop your peaches into thin strips.

3.   Line a 9x2 round cake pan with parchment paper.

4.   Add the 1/3 cup melted butter directly to the cake pan along with the 1/3 cup coconut sugar.

5.   Spread this out evenly.

6.   Place the peaches along the bottom of the cake pan until the whole thing is covered, set aside.

7.   In a large bowl, add in your melted butter, white sugar, applesauce, and nondairy milk.

8.   Stir well.

9.  Add in the baking powder, all-purpose flour, and almond flour.

10. Stir until a batter is formed.

11. Transfer this on top of the peaches.

12.  Bake for 30 minutes or until a toothpick comes out clean.

13.  Once the cake is completely cooled flip it upside and eat as is or top with your favorite topping such as cool whip, ice cream, or whipped cream.

If you try this recipe, please let me know what you think. Be sure to store this in the refrigerator. It should last up to 4-5 days.

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