Blackberry Blueberry Peach Upside Down Cake


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I mentioned my local farmer’s market in my last post. It truly is a place for recipe inspiration. I love meandering around gazing at the beautiful produce and formulating new recipes from what I see. After I saw (and tasted) some beautiful fresh peaches, this cake had to be made! I decided to add in some blackberries and blueberries as well for color and balance and the result is just as delicious as I imagined!

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This cake is visually pretty – I love upside down cakes because I can be creative with my design. This cake is also full of fiber, vitamin C, potassium, and other nutrients. And the taste? The sweet peaches are balanced by the slightly tart berries wrapped in the moist, sweet cake. I had to add in a dollop of my favourite coconut ice cream to take this dessert over the top! Coconut Bliss is rightly named…it is pure bliss! I chose the Summer Berry Swirl flavour to compliment this end of summer cake. Perfection. Savor the last bit of summer my friends with this cake! Enjoy!

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blackberry-blueberry-peach-upside-down-cake

1 cup non dairy milk of choice
1 tablespoon apple cider vinegar
2 cups gluten-free flour*
1 cup coconut palm sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup applesauce
1/4 cup water
1 tablespoon lemon juice
1 tablespoon vanilla extract

1/2 cup blackberries, washed and cut in half

1/2 cup blueberries, washed

1 cup fresh peaches, peeled and cut in slices

1/2 cup raspberry jam

*add in 1 teaspoon xanthan gum to recipe, if your flour blend does not contain it.

Preheat oven to 350 degrees. Line a 9-inch round cake pan with parchment paper. Place blackberries, blueberries, and peaches in the bottom of the lined cake pan. Stir milk and vinegar in a large measuring cup. Whisk flour, sugar, baking soda, baking powder, and salt together in a large bowl. Stir in applesauce, water, lemon juice, and vanilla extract into milk mixture. Stir milk mixture into flour mixture until batter is lump-free. Pour batter over the fruit in the prepared cake pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35-40 minutes. Let cake cool in pan. Place a large plate over cake pan and invert the pan onto the plate. Carefully remove the parchment paper. Warm the raspberry jam in a small saucepan over low heat. Pour jam over cake and smooth it evenly over the cake.

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