I know we’re all salivating over our Europe pictures but as a little break from all that sugar and flour, I have a quick recipe for a Paleo Upside-down Cake. It’s a very simple dessert to make, takes about an hour from start to finish with about 15 minutes of prep. It’s a perfect dessert for this time of year when all of Ontario’s greatest fruits come into season. I made mine with red plums and peaches (I know these aren’t quite local but the plums were) and it was absolutely delicious. I do recommend using fruit that is a little on the tart side and softer in texture (apples and pears need to be cut very thin – or shaved- in order to cook as fast as the cake part).
Ingredients:
1/4 cup of coconut oil, melted (or butter, oil, any fat you use)
2 eggs
1 cup almond flour
1/4 cup coconut flour (just for a different flavour)
1/2 cup coconut milk (or almond milk)
1/4 cup honey
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon (optional)
pinch of salt
Seasonal fruit (about 2 peaches + 3 plums, 2 pints blueberries, 1 lb cherries – pitted, etc)
1 tsp Vanilla extract
– Preheat oven to 375F, place the fat in the bottom of the dish and sprinkle the fruit inside, place the pan in the oven as it is preheating and while you’re preparing the topping
– Mix all the other ingredients together in a bowl with your hand mixer or if doing it by hand, save the milk for last and slowly incorporate it
– Pour the mixture over the preheated pan (on top of the fruits) and bake until golden and a toothpick inserted in the middle comes out clean
– Invert on your serving dish as soon as you can (ideally the cake is still hot but be careful for scorching fruit juices) and leave it to cool covered with the pan it was baked in (this allows all the delicious fruit juices to seep into the batter)
– Serve at room temperature
* I made mine with 1 cup of almond flour and 1/4 cup of milled flax seeds and that’s what gives it that brown colour (I was more interested in the health benefits than the aspect for this one)
