You are 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!
There’s nothing quite like a one(ish) bowl, fuss free cake to get you through the last work day before a holiday weekend. When life is coming at you so fast that you can barely keep up, and all you need is a few extra days off to get your bearings and stuff your face with cake.
And you should probably also clean your house. And by you, of course, I mean me. But that has nothing to do with this cake except, maybe, for a few errant crumbs.
You know that saying “a dirty house is a sign of a life lived” or something to that effect? Well this is the cake equivalent of that. It is “quick and dirty” to make, as they say (although, is it just me, or is that a very unappetizing way to characterize food?), and because the peaches break down slightly during the cooking process, it isn’t always the most perfect looking right out of the pan, but man oh man is it a pleasure to eat.
There are three layers to this cake, and they’re all super simple, and complement each other perfectly:
The glaze.
Two ingredients, and you make it in the microwave. It keeps the outside of the cake moist and sweet, and just makes the cake that much more pleasant to dive into.
The peaches.
It’s literally just 1-2 peaches, sliced and arranged in a sunburst pattern to cover the bottom of the pan! The cooking process softens them and cooks down their sweetness into something slight concentrated, just … peachier than a normal bite of a peach. It’s divine.
The cake.
Super simple to make with a couple of bowls and spoons. It’s based on this reliable, beloved recipe, so you know you can’t go wrong. The coconut sugar in the recipe turns into a vaguely caramel-y flavor, and I don’t know if you’ve ever had peaches and caramel, but if not, you will want to after a bite of this cake.
Oh, there is one more important thing to note about this cake, and that is the pan. I used a 6″ round pan for this one (this is the one I use) because it just seemed like the kind of cake that you make for no reason at all, rather than for a crowd.
The result is that this is more of a mini cake, intended for snacks or to accompany a quiet cup of tea. I don’t know, maybe that’s just the mood I’m in after a summer of constant activity/deadlines/socializing/traffic/construction right outside my door. Since I don’t experience many moments of zen anymore, I sort of baked them into a cake instead.
But that’s just me. You go ahead and enjoy this cake however and whenever you want to. ????
Peach Upside Down Cake
You are 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
- 1-2 fresh peaches
- 1 large egg
- 3 Tablespoons avocado oil
- 2 Tablespoons milk of choice
- 1 teaspoon vanilla extract
- 1/4 teaspoon apple cider vinegar
- 1 cup blanched almond flour
- 1/2 cup coconut sugar
- 1/4 cup tapioca flour
- 1/4 teaspoon baking soda
- 1 pinch fine sea salt, (about 1/16th teaspoon)
Instructions
- Preheat the oven to 350°F. Lightly grease a 6" round pan and set aside.
- In a heatproof bowl, melt the butter in the microwave (or over a double boiler on the stove). Then, stir in the maple syrup.
- Pour the butter and maple syrup into the prepared pan.
- Thinly slice the peach. Arrange the slices in a fan pattern that covers the bottom of the cake pan. If you have any holes, you can use a small piece of peach, or a few berries to fill them in. Set the pan aside.
- In a medium mixing bowl, whisk the egg, then whisk in the oil, milk, vanilla, and vinegar. Set aside.
- In a large mixing bowl, whisk together the remaining ingredients.
- Pour the wet (egg, etc) mixture into the dry (flours, etc) and stir to combine.
- Pour the batter into the pan, covering the peaches completely. Use a spatula to smooth into an even layer.
- Bake for 35-40 minutes, until the cake is slightly domed, firm and slightly golden.
- Let cool in the pan for about 10 minutes. Run a thin rubber spatula or a knife around the edge of the cake to separate it from the side of the pan. Cover the pan with a serving plate and hold firmly against the pan. Quickly flip the cake onto the plate and lift the pan off. Tap gently on the pan if you are having trouble getting the cake to release.
- Serve immediately.
Notes
- You can substitute coconut oil for the butter in the glaze, to make this dairy free.
Nutrition Information:
Yield: 6 Serving Size: gAmount Per Serving: Calories: 276Saturated Fat: 2gCholesterol: 36mgSodium: 97mgCarbohydrates: 24gFiber: 1gSugar: 13gProtein: 5g
Rori says
Very very yummy cake! Super moist and delicious.
Nora (A Clean Bake) says
Thank you!!
Hannah says
I baked this cake last night and it turned out so delicious!! I didn’t have tapioca flour so I used cornstarch instead. Will definitely be making this again when I have friends/family over! Great recipe.
Nora (A Clean Bake) says
Thanks Hannah!
Olena says
This cake is amazing! It turned out better than I expected, very light texture considering it’s mainly made of almond flour. And it can be very versatile too. Thank you so much for such a lovely recipe!
Teal says
Can I substitute the maple syrup for honey instead? And the avocado oil for coconut oil? Thank you!
Nora (A Clean Bake) says
Yes, you can use maple syrup! Avocado oil should be fine too!
Yael says
Why the title says dairy free? It has milk and butter… also this is more of a bla bla article with a lot of unnecessary water. It would be more practical to be specific and on point. Who wants to read this much just to make a cake.
Nora (A Clean Bake) says
Please read the recipe notes, which state that you should use coconut oil in place of butter for dairy free compliance. The recipe also clearly states milk of choice. I use almond milk, but you can use any nut, soy, or grain milk that works for you!
Krissy says
I can’t wait to make this later today! What a fun recipe. I see that the recipe states to serve immediately. Is that absolutely necessary or will it hold well overnight? Thank you in advance.
Nora (A Clean Bake) says
Nope, you can definitely make it the day before. However, almond flour based baked goods tend to soften after a night in an airtight container, which makes them a little more crumbly. It will still taste fine, of course!
Denise says
I’d like to try making this I don’t have coconut sugar, have you tried it with brown sugar instead ?
Nora (A Clean Bake) says
I haven’t tried it, but it would probably work!
Dia says
I baked this today for a dinner party and I’m the only one who is gluten free. Everyone loved it! I used ghee oil instead of avocado oil otherwise all was the same. Next time I will try alternative sugar such as Swerve or Allulose since I’m not supposed to eat sugar. Thanks for the recipe.
Nora (A Clean Bake) says
That is so wonderful to hear! I’m thrilled that you liked it!
Leslie says
I made this for my bubble mates yesterday and it was great! I tripled the recipe, used 5 nectarines quartered, added some baking powder as my baking soda was abit old, and baked it in a well-seasoned 9″x9″ metal square pan. Had to bake it longer – approx 50 min and everyone loved it.
Nora (A Clean Bake) says
Sounds like a success! Thanks for letting me know!
Julie says
My oven must run very high. The cake was very golden brown after 24 minutes. I would watch your closely to make sure you don’t over cook it.
Linda Hernandez says
Can I double receipe and put in 12 inch cake pan?
Nora (A Clean Bake) says
I’ve never tried it but if you do double it, you’ll need to use a 9″ round pan (technically 8.5″ but I don’t think those exist).
Laura P says
Baked this today. I was thrilled to find a recipe for a 6” cake! The result was pretty good, but I may tweak it a bit. I think my oven may run a bit hot as it was just a tad dry, and I may up the sugar just a bit too. But that’s just me! This is definitely a keeper for me, and I thank you very much 😊
Nora (A Clean Bake) says
I’m glad you enjoyed the cake! If you increase the maple syrup, that will improve the moisture in the cake too.