Strawberry Upside Down Cake

Paleo Strawberry Peach Upside-Down Cake

The first time I had upside-down cake, I was about 5 years old and extremely obsessed with baking. My mom would regularly let me loose in the kitchen, standing on top of one of our kitchen chairs, measuring, whisking, kneading, and tasting! The first time she made one of these cakes, I was speechless when she turned it over onto the cake plate and “POP!” it transformed into a caramelized, rich, glossy treat.

This recipe happened rather by accident. I was having an epic craving for this cake, and happened to have a pint of newly picked Ontario strawberries, and a little basket of peaches from the local market. I had a random package of Bob’s Flatbread Mix in the cupboard and got creating. You can replace the 3 fruit with what’s in season. Pineapple, blackberries, and even apples make great options.

This is a very quick recipe using this mix.

Make it Happen:

For the fruit topping: (Or is it the bottom? HA!)

  • About 2 cups of sliced strawberries
  • 1 cup of peeled, chopped peaches
  • 3 generous tablespoons of coconut oil
  • 1/4 cup of maple syrup
  • Dash of vanilla and sea salt.

For the cake:

  • 1 package of Bob’s Red Mill Paleo Flatbread Mix
  • 2 eggs, room temperature.
  • 1/4 cup melted coconut oil or butter (dairy not paleo)
  • 1/2 cup coconut milk, almond milk, or cow’s milk (dairy not paleo)
  • 1/4 cup maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • Dash of salt

Male it happen:

  • Preheat your oven to 350.
  • Grease and line the bottom of a pie plate or 9″ round cake pan with a round piece of parchment paper fitted perfectly to the bottom.
  • Over medium heat, add your entire fruit topping mixture to a saute pan and cook until gently caramelized and bubbling. Fruit will soften and it should smell delicious!
  • Set aside.
  • In a single mixing bowl, whisk your eggs and add all remaining ingredients to the bowl. Skip the instructions on the back of the flatbread mix and use what we’ve provided.
  • Mix well without over-blending.
  • Pour your fruit mixture in the bottom of the pan and distribute evenly.
  • In large spoonfuls, add your “cake” mixture to the top of the fruit, and gently spread around with the back of a spoon. It will not pour like a cake batter. Without too much fussing, spread it around the best you can. It doesn’t need to look perfect.
  • Bake about 20-25 minutes, or until the top is gently browned and a toothpick inserted comes out clean. Do not overbake.
  • Let sit for 5 minutes, then run a butter knife or spatula around the edge of your pan.
  • Place a cake plate over top of the cake. Carefully turn your cake over, and if it doesn’t pop out straight way, let it sit upside down for several minutes before you carefully remove it.

Serve with vanilla ice cream, a little drizzle of maple syrup, and a dash of sea salt!

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