Description
You’re familiar with pineapple upside down cake, right? Of course you are! Well, this paleo peach cake is the late-summer version of that spring classic. It’s a simple, one(ish) bowl recipe that produces an unpretentious cake that is perfect with a cup of tea!
Ingredients
- 1 Tablespoon Unsalted Butter
- 2 Tablespoons Maple Syrup
- 2 whole Peaches
- 1 whole Egg
- 3 Tablespoons Organic Canola Oil
- 2 Tablespoons Milk Of Choice
- 1 teaspoon Vanilla Extract
- ¼ teaspoons Apple Cider Vinegar
- 1 cup Blanched Almond Flour
- ½ cups Coconut Sugar
- ¼ cups Tapioca Flour
- ¼ Tablespoons Baking Soda
- 1 pinch Fine Sea Salt
Preparation
Preheat oven to 350°F. Lightly grease a 6-inch round pan, set aside.
In a microwavable bowl, melt butter in the microwave (or melt in a double boiler on the stove). Mix in maple syrup. Pour butter and maple syrup mixture into the greased pan.
Thinly slice peaches. Place slices in a fan-shaped pattern that covers the bottom of the pan. If you have any holes, use a small piece of peach, or some few berries to fill them in. Set pan aside.
In a medium mixing bowl, beat egg. Whisk in oil, milk, vanilla, and apple cider vinegar. Set aside.
In a large mixing bowl, mix remaining (dry) ingredients. Pour wet ingredients (egg mixture) into the dry ingredients and stir to combine.
Pour the batter into pan and cover the peaches completely. Use a spatula to smooth down into an even layer.
Bake for 35–40 minutes, until cake is slightly rounded, firm and somewhat golden. Let it cool in the pan for around 10 minutes.
Pass a thin rubber spatula or a knife throughout the edges of the cake to separate it from the sides of the pan. Cover the pan with a plate, and hold a firm grip against the pan. Quickly flip the cake onto the plate and take the pan off. Gently tap on the pan if you are having trouble getting the cake to come out. Serve immediately.
