Meal
Ingredient
Occasion
Total Time
65 minutes
Prep Time
35 minutes
Cook Time
30 minutes
Rating
Peach season provides a bounty of sweet fruits, leaving us to be creative in the ways we consume them. This is a simple cake to throw together with an artisanal top. Minimal ingredients and only lightly sweetened with coconut sugar. The most exciting part is turning the cake upside down and removing the pan for the final reveal! This cake is best enjoyed the day you make it.
Peach season provides a bounty of sweet fruits, leaving us to be creative in the ways we consume them. This is a simple cake to throw together with an artisanal top. Minimal ingredients and only lightly sweetened with coconut sugar. The most exciting part is turning the cake upside down and removing the pan for the final reveal! This cake is best enjoyed the day you make it.
Directions
Step 1
Preheat oven to 350F. Grease an 8″ cake pan liberally with butter. Line cake pan with 8″ round unbleached parchment paper and then butter overtop parchment as well so that cake doesn’t stick.
Step 2
Line the greased cake pan with peach slices and then set aside while you make your caramel.
Step 3
Combine all caramel ingredients in saucepan and cook over medium heat stirring frequently until thickened. Takes a few minutes.
Step 4
Sift freshly milled flour and discard any leftover bran. Add remaining dry ingredients to flour and combine.
Step 5
Cream all wet cake batter ingredients together with a mixer. Add in dry mix and stir until just combined.
Step 6
Layer cake batter on top of prepared cake pan and use a spatula to spread evenly overtop. Bake at for about 30 minutes until golden on top and set. Use a fork to test doneness. Fork should come out clean. Remove from oven and let cool for 15-20 minutes. Use a knife to loosen sides of cake and turn cake over onto a plate and carefully pull off cake pan. It should slide right off. Enjoy!
Notes
Read our recipe notes below (1)