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Moist Peach Upside Down Cake
Moist Peach Upside Down Cake
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
80 minutes
Peaches and caramel-filled almond milk cake for a delicious taste of summer.
Ingredients:
  • 1/4 cup plus 2 tablespoons of Almond Breeze Unsweetened Vanilla
  • 4 tablespoons unsalted butter
  • 1/2 cup coconut sugar packed (or substitute light or dark brown sugar)
  • 1/2 teaspoon ground ginger
  • 2 large ripe peaches peeled pitted and cut into 1/2-inch slices or 1 1/2 cups frozen unsweetened sliced peaches left frozen
  • 1 cup fresh raspberries
  • 3 tablespoons unsalted butter
  • 1/4 cup granulated sugar
  • 1/3 cup honey
  • 1 large egg at room temperature
  • 1/2 teaspoon kosher salt
  • 1 3/4 teaspoons baking powder (aluminum free recommended)
  • 1/8 teaspoon baking soda
  • 1 1/2 teaspoons pure vanilla extract
  • 2/3 cups whole wheat pastry flour (or substitute white whole wheat flour or additional all-purpose flour)
  • 2/3 cups all-purpose flour
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C and position a rack in the center. Lightly grease a 9-inch round cake pan with nonstick spray.
  • Prepare the topping by melting butter in a small saucepan over medium-low heat. Stir in coconut sugar and ginger until smooth and well combined with the butter, for 2 to 3 minutes. The mixture should resemble thick, melted caramel. Once done, remove from heat. If the butter starts to separate from the sugar when cooling, just gently stir it back together (some separation is normal).
  • Spread the mixture evenly in the pan and extend it to the edges. Top with a single layer of peaches and raspberries.
  • In a large mixing bowl, whip together butter and sugar until smooth and creamy. Mix in honey, egg, salt, baking powder, baking soda, and vanilla until well combined, remembering to scrape down the bowl as necessary.
  • After starting the mixer on medium speed, add whole wheat pastry flour, Almond Breeze Unsweetened Vanilla, and all-purpose flour one by one, making sure to fully mix in between and scraping down the bowl as needed. Mix briefly once all the flour is added until smooth. Be careful not to overmix; the batter should be thick.
  • Spread the batter evenly over the fruit in the pan, ensuring it reaches the edges. The cake will appear thin but will puff up during baking. Bake for 25-30 minutes until golden brown and a toothpick inserted in the center emerges clean. The cake top should spring back when gently pressed.
  • After cooling the cake in the pan for 10 minutes on a wire rack, loosen it by running a sharp knife along the edge. Invert onto a serving plate and let the pan rest upside down for 1 minute. Gently remove the pan and continue cooling on the plate for 10 more minutes. Enjoy warm or at room temperature.

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