Peach Upside Down Cake (Almond Flour)
A gluten-free, naturally sweetened peach upside down cake made with almond flour, offering a moist texture and a deliciously caramelized peach topping perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 large ripe peaches, peeled and sliced
- 3 tbsp unsalted butter, melted
- 1/4 cup coconut sugar or brown sugar
- 2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/4 cup plain Greek yogurt or dairy-free alternative
- 1/2 tsp almond extract (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a small bowl, mix melted butter and coconut sugar. Spread this mixture evenly in the bottom of the prepared pan.
- Arrange peach slices in a single layer on top of the butter and sugar mixture.
- In a medium bowl, whisk together almond flour, baking soda, and salt.
- In a separate bowl, beat the eggs, then add honey, vanilla extract, almond extract (if using), and Greek yogurt; mix until smooth.
- Combine the wet ingredients with the dry ingredients and stir until just combined.
- Pour the batter evenly over the peaches in the pan, smoothing the top gently.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate carefully.
- Serve warm or at room temperature, optionally with whipped cream or ice cream.
Notes
For an extra touch, sprinkle slivered almonds on top before baking for added crunch.