Peach Upside-Down Cake Recipe
Make the most of the summer peach harvest with this light and delicious dessert. Our gluten-free, grain-free sponge cake is the perfect base for the sweet delight of ripe peaches!
- Preheat the oven to 350°F. Grease a 9-inch round cake pan. Cut out a piece of parchment paper to fit the bottom of the pan, and grease the parchment paper as well.
- Place a large sauté pan over medium heat. Add 3 tablespoons ghee and 1/3 cup maple syrup and whisk until the maple syrup starts to show big bubbles and thicken a bit, about 4 minutes. Add peach slices and sprinkle with 1/4 teaspoons of the ginger and the allspice. Sauté until peaches are soft, about 5 minutes. Set aside.
- Sift together the chestnut flour, salt, 1/4 teaspoon ginger, cardamom, and baking soda in a medium mixing bowl. Add the whole egg, plus 3 egg yolks, 1/4 cup maple syrup, and 2 tablespoons melted ghee. Using a stand mixer or a handheld mixer, blend together for 20-30 seconds, until well mixed.
- Beat the 3 egg whites on medium speed until frothy. Add the cream of tartar and increase speed to high. Beat until stiff peaks form.
- Gently fold the batter into the whipped egg whites.
- Arrange the peaches in the bottom of the cake pan. Reserve any peach slices, along with their sauce, that don’t fit to top the baked cake.
- Pour the cake batter on top of the peach slices and gently shake to evenly distribute.
- Bake for 20-25 minutes, or until a knife inserted in the middle comes out clean.
- Cool the cake for 10 minutes then place a plate or a cake stand over it, flip, and tap the bottom of the cake pan to make sure it comes out evenly. Remove the parchment paper from the top of the cake.
- Place the remaining peach slices on top, drizzle with the warm sauce, and serve!
NOTE: This recipe was developed and tested at 5000 ft. elevation. For lower elevations, we suggest reducing the liquid by 2-4 tablespoons per cup called for, and increasing the baking time as needed.
Source: Lani Jacobs-Banner