There's something magical about a perfectly crafted upside-down peach cake. The combination of sweet, caramelized peaches and a light, fluffy cake with hints of lemon and coconut is simply irresistible. After several attempts, I've finally perfected this recipe, and I'm thrilled to share it with you!
This upside-down peach cake captures the essence of summer with every bite. The peaches provide a juicy and flavorful base, while the almond and coconut flour batter creates a light and delicate crumb. The subtle tang from the homemade buttermilk and the fresh lemon zest elevate this cake to a whole new level of deliciousness.
Ingredients
Buttermilk:
- 1/2 cup vegetable milk or whole milk
- 1 tablespoon vinegar
Cake Batter
- 4 eggs
- 5 tablespoons syrup
- 2/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- Juice and zest of 1 lemon
- 2 cups almond flour
- 1 cup coconut flour
- 1 teaspoon baking powder
Caramel and Peaches:
- 1 cup sugar
- Fresh peaches, sliced
Instructions
1. Prepare the Buttermilk:
- Start by making the buttermilk. Combine 1/2 a cup of vegetable milk or whole milk with 1 tablespoon of vinegar. Set aside to curdle while you prepare the rest of the ingredients.
2. Mix the Cake Batter:
- In a large bowl, whisk together 4 eggs, 5 tablespoons of syrup, 2/3 cup of melted coconut oil, 1 teaspoon of vanilla extract, and the juice and zest of 1 lemon.
- Add 2 cups of almond flour, 1 cup of coconut flour, and 1 teaspoon of baking powder. Mix until the batter is smooth and well combined.
3. Make the Caramel:
- Add 1 cup of sugar to a pan and place it over low heat. Allow the sugar to melt slowly, stirring occasionally to prevent burning. Once fully melted and golden brown, remove from heat.
4. Assemble the Cake:
- Arrange the sliced peaches in a single layer at the bottom of your baking dish.
- Pour the melted caramel over the peaches, ensuring they are evenly coated.
- Pour the batter over the caramel and peaches, spreading it out evenly.
5. Bake:
- Preheat your oven to 350°F (175°C).
- Place the cake in the preheated oven and bake for 30 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve:
- Allow the cake to cool in the pan for about 10 minutes before inverting it onto a serving plate. Serve warm or at room temperature, and enjoy!
This cake is perfect for summer gatherings and is sure to impress your guests with its beautiful presentation and delightful flavor. The caramelized peaches add a lovely sweetness and texture, while the almond and coconut flour batter creates a wonderfully moist and tender crumb. Whether you're hosting a dinner party or simply enjoying a slice with your afternoon tea, this upside-down peach cake is a must-try.
Thank you for joining me on this culinary adventure. I can't wait to hear how your cake turns out. Happy baking!
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