Sunday, 26 July 2015
Peach Almond Upside Down Cake
3 peaches, thinly sliced
1 1/2 cups ground blanched Almonds
1/4 cup whole wheat flour
1 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
2 tbsp coconut oil
1/2 cup brown sugar
1/4 cup unsweetened applesauce
1 tsp pure vanilla extract
3 large eggs
Canola spray, for greasing
Preheat oven to 350°F. Grease a 9 inch glass pie dish. Layer peach slices in the bottom of the pie dish.
In a large bowl, combine ground almonds, flour, baking powder, salt and cinnamon.
In a second bowl, combine brown sugar, coconut oil and applesauce, then mash together with a fork.
In a third bowl, whisk eggs until frothy, then mix in vanilla extract.
Pour wet ingredients from both bowls into dry, mix, then pour over peaches and spread out evenly in pie dish.
Bake for 20 minutes, allow to cool for about 3 minutes, then run a knife along the rim of the cake. Flip the cake over onto a cooling rack so peaches are on top.