Peach Upside Down Cake
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Well Plated · by Erin Clarke★ 4.8 (27)

Peach Upside Down Cake

NUTRITION · PER SERVING80M COOK
CAL 20%·PRO 10%
CARBS 67G66% OF CAL
5G FIBER39G ADDED5G INTRINSIC17G OTHER45G TOTAL SUGAR
FAT 15G33% OF CAL
9G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A healthy peach upside down cake with raspberries made from whole wheat flour and natural sweeteners. Warm spices complement fresh or frozen stone fruit.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 4 tablespoons unsalted butter*
  • 1/2 cup coconut sugar (, packed (or substitute light or dark brown sugar))
  • 1/2 teaspoon ground ginger
  • 2 large ripe peaches (, peeled, pitted, and cut into 1/2-inch slices, (or 1 1/2 cups frozen unsweetened sliced peaches, left frozen))
  • 1 cup fresh raspberries
  • 3 tablespoons unsalted butter*
  • 1/4 cup granulated sugar
  • 1/3 cup honey
  • 1 large egg (, at room temperature)
  • 1/2 teaspoon kosher salt
  • 1 3/4 teaspoons baking powder (, I recommend aluminum free)
  • 1/8 teaspoon baking soda
  • 1 1/2 teaspoons pure vanilla extract
  • 2/3 cups whole wheat pastry flour (or substitute white whole wheat flour or additional all-purpose flour)
  • 1/4 cup plus 2 tablespoons almond milk (or milk of choice)
  • 2/3 cups all-purpose flour
PREP
35M
SODIUM
301MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.