Peach Upside Down Cake Recipe

We recently had what we call a Lemon-day Picnic…something we did from the time the wee ones were little…a picnic in the middle of the family room floor because somebody was having a lemon-storm (crappy) day.  As a family, we turned lots of lemon storms into lemonade at these picnics.

Well, my youngest baby is now twenty-something and we still have lemon-day picnics on the floor, though not as frequently.  In fact, we had a friend over for dinner not too long ago and decided he needed a pick-me-up, lemon-day picnic (because he was having a rough time)…so that’s what we did.

Lemon-day picnic
We tossed a blanket on the floor, made homemade lemonade, three different sandwiches, a broccoli salad, some sliced cucumbers in a sour-cream dill sauce, a peach upside down cake and trifle in a jar (they’re sitting on the blue cooler in the picture). We took off our shoes, sat on pillows on the floor and had a blast as my baby re-told story after story about our lemon-day picnics she remembered from growing up.

We thought it would be fun to share our recipe for the peach upside down cake since it is original, paleo, and gluten free (but tastes) FANTASTIC.  We hope you enjoy it and please share with us any variations you have on an upside down cake.

DIDJA-KNOW TIP:  Didja know that the upside cake method works with cinnamon rolls also?  Layer the butter, cinnamon and chopped nuts into the pan first; then your rolls on top. Let rise. Bake, then flip over while still warm.  The gooey goodness doesn’t run out of the rolls…it drains into the rolls as they cool (and you don’t have to dig-dig-dig to get them out of the pan!

Ciao for now!

V & K

Peach Upside Down Cake

Peach Upside Down Cake

½ cup gluten free flour blend
1 1/2 cups almond flour
3 eggs
2-3 tbsp milk
1/4 cup coconut oil, melted
1/2 cup brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1 tsp salt
2-3 lbs fresh peaches, halved then sliced longwise


In a small saucepan over medium heat melt the coconut oil,1/2 tsp salt, & brown sugar until combined and liquid.

In a bowl, combine the almond flour, regular flour,  ½ tsp salt, & cinnamon together. In a separate bowl, mix the eggs together with the milk. Add to the flour mixture.

In a greased 9 inch pie plate, arrange the peaches in a star pattern (or any other pattern, just make it pretty!) on the bottom of the plate. Pour over the peaches your brown sugar and oil mixture, covering all the peaches. Over this pour your batter. Smooth with a spatula. Place the pie plate on a cookie sheet (to avoid spill overs) and bake in a 350 degree oven for 40-45 minutes.

Let cool in the plate, on a rack for 10 minutes, or until you can touch the plate without severely burning your hands. Loosen the edges and then turn over onto a cake plate.

Once completely cooled, dust with powdered sugar and enjoy!

If you want to learn more about our Lemon-day picnic, please visit our Kidable LIFE!!! blog.


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