You're still looking for peach recipes, right? Summer is coming to an end (oh thank god!) and the peaches are really calling us to have a few last summer dances with them.
And here comes this healthy peach upside-down cake that uses only 4 main awesome wholesome ingredients! And psst.. let me tell you a secret. It's also gluten-free! Isn't that great?
As you can see, this cake is soft and not dense. It's not overly sweet, the peaches being baked together really lend the cake its natural sweetness.
If you like to bake with peaches, check out our delicious peach cobbler with cake mix, it's such an easy summer dessert!
Awesome Wholesome & Gluten Free
I've tested this cake 5 times. Yes, 5 times. It was my Everest!
And in those times I've switched leavening methods and agents, different types of wholesome flours, and healthy sweeteners.
And you know what? It is true that the simplest is the best!
In the end, this perfect cake (in my opinion) is just a pure simplicity of awesome wholesome ingredients.
No leavening agent - Yep, no baking powder or baking soda here. In fact, we're just going back to basics by just whisking eggs and honey to the ribbon stage and airing them up. That's our natural leavening agent.
No refined sugar - I've tried using coconut sugar, which is healthier, but the cake turned out too dark for my liking. So I switched it for honey, praying for the best that it would whisk well with the eggs and get to the ribbon stage. And it did! And I just love the color!
Gluten-free - So many of you have asked what to replace spelt flour with, whenever I use it in my healthy recipes (it's my favorite) so for this recipe I tried not to use it. I'm using almond flour instead and not only the cake is soft but the almond flour lends this beautiful nutty flavor into it. Yum!
What Peach To Use?
Did I tell you I tested this cake 5 times?
And in all those times, I've used both canned and fresh peaches. And you know what? They both worked perfectly great!
So you use whatever that's convenient for you.
Canned peaches - Pat them dry with kitchen paper before slicing and arranging them in the pan. We want them to be as dry as they can be so that the cake batter cooks properly (not soggy).
Fresh peaches - I'd suggest peeling the skin, just because then at the end the cake looks better when you flip it. If you don't mind, then leave it on.
Psst... At one point I ran out of peaches so I used canned pineapple instead. And it worked beautifully. Just letting you know in case you have some in the pantry.
How To Arrange The Peaches?
This is what I learned from Marco. Yes, he LOVES all types of upside-down cakes and has quite some experience with them.
So you would want to arrange the peaches as snugly as possible, trying to cover the bottom of the pan as much as you can.
Why? You might ask.
This is to prevent the cake batter from seeping through and kind of ruining the cake final's look. I mean, it is after all an upside-down cake and the magic is on how beautiful the peaches look at the end, right?
So get your peaches snuggly and cozy!
How To Get It Right
This is a simple recipe. I mean, you'd know already by now. All my recipes are simple.
Here are some tips that I think you'd find useful so that it'll make it even simpler for you.
Whisk and whisk - Whisk the eggs and honey until the mixture gets to the ribbon stage. It takes me around 5-7 minutes with my handheld whisk, at max speed. Remember that we're creating our own natural leavening agent, so keep on whisking!
Be gentle - Fold the almond flour mixture gently into the whisked eggs and honey mixture. We want to preserve as much air as possible so that our cake doesn't turn out dense.
Low oven temperature - I really recommend you use a portable oven thermometer to get the precise temperature. I use it all the time. We're baking this cake at a low temperature to avoid it sinking in the middle, too much. As you can see in the video below, the cake is not totally flat but it's nothing to worry about.
Patient - Usually we flip a cake and leave it cool completely, right? Since we're doing it differently so let's cool it differently also. Cool it completely before flipping it. It's going to give it a better structure and look.
Give it a try and let me know what you think!
Hungry For More Healthy Treats?
Check out these feel-good beauties:
- Chocolate chip cookies
- Strawberry cheesecake shots
- Chocolate peanut butter banana bread
- Carrot cake muffins
- Zucchini chocolate cake
Healthy Peach Upside Down Cake
- 3 peaches , sliced into 8 pieces each
- 1 ¼ cup blanched almond flour (120 g)
- ¼ teaspoon salt
- 1 orange zest
- ¼ cup honey (80 g)
- 2 large eggs , room temperature
- Arrange the sliced peaches in a 7 inch (18 cm) springform pan that has been greased and lined. Set aside.
- Mix all ingredients in a bowl, set aside.
- Add eggs and honey into another bowl. Using a handheld whisk, whisk the mixture until you get at ribbon stage.
- Now add in dry ingredients. Using a spatula, gently fold until everything is well combined. Pour into the pan and level the top.
- Bake in a preheated oven at 300ºF (150ºC), conventional mode, at lower ⅔ rack with top and bottom heat for 45 minutes or until a skewer inserted in the middle comes out clean.
- Remove from the oven and leave for 5 minutes before taking out the springform. Leave to cool completely before flipping it onto a serving plate. Slice and serve!
- There's an error in the recipe video regarding the almond flour. Please follow the written recipe measurement, the correct amount is 1 ¼ cup almond flour (120 g) NOT ⅔ cup. Sorry!
- Use spoon and level method when measuring the almond flour (for cup measurement)
- Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
- Refer to my post above for tips