Tis the Season for Peaches

Peach Upside Down Cake

Ingredients

For the Glaze:
⅓ cup honey
½ teaspoon nutmeg
1 teaspoon cinnamon
1-2 ripe peaches, sliced (or about 1½ cup sliced frozen peaches)

For the Cake:
½ cup coconut flour
½ teaspoon baking soda
4 eggs
¼ cup applesauce
⅓ cup honey
1 Tablespoon vanilla
⅓ cup coconut oil, melted
¼ cup almond milk



Instructions

• Mix the honey, nutmeg, and cinnamon together. 
• Pour into an 8 inch round baking pan that has been greased.
• Place sliced peaches on top in any pattern you prefer.
• Mix the coconut flour and baking soda together, making sure no lumps remain.
• In separate bowl, beat the eggs.
• Add the applesauce, honey, vanilla, and coconut oil and beat well.
• Combine with the dry ingredients and stir in the milk. Spread over peaches.
• Bake uncovered at 350° for 35 minutes (until the top is set). 
• Cover with foil to prevent burning the surface and bake an additional 5 minutes, until top is light brown and a toothpick inserted comes out clean.
• Allow to cool, then run a knife around the side of the pan (between the cake and the pan). Turn the cake onto a serving dish.

Adapted from Gluten-Free Homemaker