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Whole Grain Peach Upside Down Cake

July 6, 2012
healthy peach upside down cake

The week has felt like one continuous celebration. Last night we finally got some rain for the first time in several months, and to celebrate I fired up the oven and baked this delicious recipe I found in my last edition of Kiwi magazine.

I have to be honest–I really wanted chicken noodle soup last night. I wasn’t thinking dessert at all. But the family quickly shot down my “comfort food” idea, and asked if I still realized that it was 80 degrees outside?

healthy peach upside down cake

I’ll be perfectly honest in the fact that this cake hit the spot. It uses some of summer’s best fruits. Peaches!! I’ll warn you that it’s not the sweetest cake I’ve ever had. But that’s perfect, because it was still delicious and satisfying without requiring extra sugar.

Next time there’s a little rain in your summer forecast and you crave some comfort food, make up this quick and easy cake!

Whole Grain Peach Upside Down Cake

Adapted from Kiwi Magazine

2-3 peaches, pitted and cut into 1/2 inch slices

1/2 cup butter + 3 tablespoons, divided

1/3 cup brown sugar or 1/2 cup coconut sugar

1 cup white whole wheat flour

1/2 cup almond flour (if you do not have almond flour, use whole wheat flour)

1/2 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/3 cup raw cane sugar or 1/2 cup coconut sugar

1 egg

1 tsp vanilla

1 cup buttermilk

Preheat the oven to 350 degrees.

Place a 9 inch round cake pan on a piece of parchment paper (bottom side down) and trace a circle. Cut the circle out and place it in the bottom of the cake pan. Lightly grease the rest of the cake pan.

Arrange the peaches on the bottom of the pan, starting with one peach in the middle, then create a circular pattern with the peaches. Arrange peaches until they reach the edge of the pan.

In a saucepan, place the three tablespoons of butter and brown sugar (or coconut sugar). Turn the heat to medium and cook until the butter melts and the mixture comes to a boil. Remove from heat, pour over the peaches.

In a medium bowl, place the flours, salt, baking powder and baking soda. Whisk the mixture together.

In a mixing bowl, beat the sugar and 1/2 cup butter for several minutes until the mixture becomes light and fluffy. Add the egg and vanilla and continue mixing until the ingredients blend. Stop and scrape the bowl, then turn mixer to low speed. Slowly alternate pouring the buttermilk and flour mixture into the mixing bowl. Continue alternating and mixing until the dough is well blended. Pour the batter over the peaches and smooth the top with a spatula.

Bake at 350 degrees for 35-50 minutes. The cake will become golden brown on top and a toothpick will come out clean when inserted.

Remove from oven and allow the cake to cool completely.

To remove cake from pan, loosen the edges of the pan with a knife. Place a plate on top of the cake, then flip the cake over. The cake should easily come onto the plate. Remove the parchment paper and eat.

Serve with whipped cream or whipped coconut milk.

6 servings.

Related Links:

Whole Wheat Peach Crumb Muffins by Burnt Apple

Whole Wheat Peach Bread by Jane’s Sweets and Baking Journal

Whole Wheat Peach Pancakes by Guilty Kitchen

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