I have always loved upside down cake. The hot, sticky, gooey melted brown sugar top that had once been on the bottom ahhhh I love it! So why does it always have to be pineapple? We have had some of the most amazing fruit this summer, so why not showcase it in one of my absolute favorite desserts. I found the most amazing white peaches that tasted way better then any candy – the blackberries were huge and the oranges were as full of sunshine as an early September afternoon.
We’ve been trying to cut out as much refined sugar here as we can – so why no eating cake, right? Well actually I have been loving using some sugar substitutes while continuing to pull from my healthy childhood upbringing and using whole wheat flour – in this case I used sprouted whole wheat flour. These substitutions don’t have to effect the deliciousness of the recipe, I actually think they add to the depth of flavor for recipes like these. Especially these late summer early fall recipes where you’re looking for warmer tones in your food to comfort you as the leaves start changing colors and the air has that cool crispness to it. This was a party pleaser…and apparently my bother-in-law ate the last piece I had tucked into our fridge for myself the next day! Can you believe it?!?!
- 1 small peach
- ¼ cup blackberries
- 1 small orange
- 3 TBSP Butter
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- ⅔ cup coconut sugar
- ¼ cup softened butter
- 1 egg
- 1⅓ cup Sprouted Whole Wheat flour
- 1 TBSP baking powder
- ½ tsp cinnamon
- ¼ tsp ground ginger
- 2 tsp finely grated orange zest
- ⅔ cup coconut milk
- For cake batter:
- Combine softened butter, sugar and egg in a mixer - slowly add flour, bp, spices and milk.
- For topping:
- Melt butter in a small sauce pan, add coconut sugar and maple syrup until melted and combined. Add to the bottom of a 9-10" round pan. Arrange fruit on top of the sugar mixture - you can make a creative pattern or make it more rustic.
- Add the batter to cover the top of the fruit.
- Bake at 350 degrees for 30 minutes of until a toothpick comes out clean from the cake part.
- Once out of the oven, run a knife around the edges of the cake, top pan with a serving plate, say a little prayer and flip the cake upside down onto the serving plate. Say another little prayer 😉 and carefully remove the cake pan! If a piece or two of fruit sticks to the pan just carefully place it back in place on the cake.
Don’t lose this recipe – pin it for later with the image below 🙂
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