Gluten Free Upside Down Peach Coconut Almond Cake
Fresh or canned peached bathed in a baked butter and brown sugar topped with coconut almond cake then flipped for a jaw dropping upside down cake. Add a scoop of vanilla bean ice cream!
Equipment
- 2 Bowls
- 1 Measuring cup
- 8'' Cake pan
- Hand Beater
Ingredients
For The Peaches
- 1/4 cup butter melted
- 1/2 cup dark brown sugar packed
- 1 1/2 cup peaches sliced or canned
For The Cake
- 1 1/2 cup almond flour
- 4 large eggs separated, room temperature
- 1/2 cup granulated sugar
- 1/2 tsp almond extract
- 1/3 cup shredded sweetened coconut flakes
Instructions
- Pre-heat oven to 350 degrees F.
- In a small bowl, pat dry your peaches, fresh or canned.
- In an 8-inch baking pan, pour melted butter in the bottom. Arrange peaches at the bottom then sprinkle one even layer of the brown sugar.
- In a large mixing bowl, combine almond flour, egg yolks, sugar, almond extract, and shredded coconut.
- Beat egg whites in a separate bowl until thick and fluffy.
- Fold egg whites into your cake batter.
- Dollop over the peaches, it is okay if some of the butter oozes up the sides.
- Bake 30-40 minutes or until toothpick comes out with a few crumbs attached. For some, this may mean bake in increments beyond 40 minutes.
- Allow to rest for 25-30 minutes before flipping.
- Serve at room temperature for best results.