Peach Upside Down Cake Healthy Easy Wellplated Com

One of my most anticipated moments is when the “Peach Truck” arrives here in Wisconsin. Every summer, this family-owned business drives fresh peaches up from Georgia, then sells them at pop ups throughout the city. And every summer, I go crazy and overbuy them. Although, when Peach Pancakes, Peach Crisp, Baked Peaches, and Peach Shortcake are all options for the baking, can you really overbuy peaches? I think not. For this year’s haul, I couldn’t get an old-fashioned peach upside down cake out of my head! Classic upside down cake recipes typically call for canned pineapple, jarred maraschino cherries, and boxed cake mix. Perfect summer peaches, however, deserve more than a mix. I wanted a real-deal peach upside down cake from scratch made with whole, good-for-you ingredients (just like this homemade Dutch Oven Peach Cobbler).

How to Make Peach Upside Down Cake

This marvelously moist peach cake is made with whole wheat flour, mostly naturally sweetened, and bejeweled with plump fresh red raspberries (which are also delish tucked into these Raspberry Muffins).

The Ingredients

Peaches. These juicy little treasures as packed with fiber, powerful antioxidants, and vitamins C, K, and E. They’re hands down one of my favorite fruits to incorporate into sweet and savory summer recipes.

Raspberries. I love how the raspberries’ tartness counters the peaches’ sweetness. Plus, their ruby red color adds a nice contrast to the sunshine yellow hue of the peaches. (They’re also a dream in these Raspberry Scones!)

Coconut Sugar + Butter. This recipe begins with a five-minute caramel made by melting coconut sugar and butter on the stove. No tricks or candy thermometer required.

Ginger. Pairs with the peaches like a dream to give this easy peach upside down cake wonderful spice and subtle bite.Honey + Sugar. Rather than using only sugar, I opted for a blend of sugar and honey to incorporate some natural sweetener into the cake.Flour. A blend of all-purpose and whole wheat pastry flour keeps this cake (and this Berry Crumb Cake) light and fluffy while sneaking in a bit of whole grain goodness and extra fiber.

Egg. For tenderness and lift.Almond Milk. Contributes necessary moisture that brings the batter together.

Baking Powder + Baking Soda. For a one-two punch of leavening power.Vanilla. To balance and enhance all the lovely summer flavors of this healthy peach upside down cake.

The Directions

Storage Tips

To Store. Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy chilled or let come to room temperature before serving.To Freeze. When wrapped tightly in plastic and a layer of aluminum foil. Peach upside down cake may be kept in the freezer for up to 2 months. Let thaw overnight in the refrigerator.

Recommended Tools to Make this Recipe

9-inch Round Cake Pan. This one has been my favorite cake pan for years.Offset Spatula. Ideal for spreading batter into an even layer in the pan and frosting cakes too!Saucepan. For making the quick, 5-minute caramel sauce.

Now, if only there was a peach upside down cake truck… Anyone want to team up on the business venture? Back then, adding a bit of sugar and fresh fruit to the bottom of the skillet before adding cake batter was a practical way to make a stunning-looking cake with tons of yummy caramelized flavor without a ton of extra effort.