Peach, Strawberry & Honey Upside Down Cake

The classic upside down cake or flip cake usually calls for canned pineapple, cherries and boxed cake mix. However, we’ve decided to bejewel ours with juicy peaches and strawberry’s atop a honey vanilla base in celebration of summer's bounty.

The creation of this cake is not just a dessert—it's an experience! It comes out of the oven unassuming, but when flipped it reveals a vibrant display of caramelised peaches and strawberries, making it a showstopper at any event. The glossy sheen of caramelised sugar glazing the fruit is a testament to the cake's rich flavour profile, which promises to take your taste buds on a delightful journey.

Peaches are chock-full of vitamins and minerals. Known to help aid digestion, maintain a healthy heart and strong immune system. Paired with the antibacterial and digestion benefits of our raw manuka honey, and the rich antioxidants from strawberry’s, this summer dessert definitely has benefits other than it’s delightful taste.

A slice of peach strawberry upside down cake is an explosion of seasonal flavours. The balance of the sweet peaches and the slightly tart strawberries in the caramelised topping contrasts beautify with the buttery crumb of the honey vanilla-infused cake create a harmony of flavours that is nothing short of exquisite. This cake is a fantastic dessert choice for warm-weather picnics, potlucks, or whenever a bright, fruity indulgence is desired.

Enjoy, 
The Steens Team x 

INGREDIENTS

Topping

• 4 tablespoons unsalted butter
• 1/2 cup coconut sugar 
• 1/2 teaspoon ground ginger
• 2 large ripe peaches , peeled, pitted, and cut into 1/2-inch slices, (or you can use canned peaches)
• 1 cup fresh strawberry's (or you can substitute for your favourite berry)  
  

Cake

• 3 tablespoons unsalted butter*
• 1/4 cup granulated sugar
• 1/3 cup honey
• 1 large egg
• 1/2 teaspoon kosher salt
• 1 3/4 teaspoons baking powder 
• 1/8 teaspoon baking soda
• 1 1/2 teaspoons  pure vanilla extract
• 2/3 cups whole wheat pastry flour
• 1/4 cup plus 2 tablespoons almond milk or milk of choice
• 2/3 cups all-purpose flour

Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly grease a 9-inch round cake pan with nonstick spray.

For the topping, melt the butter over medium-low in a small saucepan. Add the coconut sugar and ginger and stir until smooth and the butter is incorporated with the sugar, about 2 to 3 minutes. The mixture will be very thick, like melted caramel.

Remove from heat. If the butter separates from the sugar as it cools, simply stir it back together (a little separation is OK). Spoon the mixture into the prepared pan, then spread it in a thin, even layer, stretching all the way to the edges of the pan. I found it worked best to use the back of a spoon, then once the caramel was cool enough, gently press it with my fingers.

Arrange the peaches and raspberries in a single layer on top of the caramel.

To make the cake, beat the butter and sugar on medium speed in a large mixing bowl until smooth and creamy.

Add in the honey, egg, salt, baking powder, baking soda, and vanilla and stir until completely combined. Stop to scrape down the bowl as needed.

With the mixer running on medium speed, gradually mix in the whole wheat pastry flour, then the almond milk, then the all-purpose flour, incorporating completely between additions and stopping to scrape down the bowl as needed. Once the last of the flour is added, mix very briefly, just until smooth. Do not overbeat. The batter will be very thick.

Transfer the batter to the top of the fruit in the pan, spreading it to the pan’s edges. The cake will seem thin but will rise as it bakes.

Bake for 25 to 30 minutes, until deep golden brown and a toothpick inserted into the center comes out clean. The top of the cake will spring back lightly when touched. Place the pan on a wire rack and let the cake cool in the pan for 10 minutes.

Run a sharp knife along the cake’s edge to loosen it from the pan, then invert the cake onto a serving plate. Let the pan rest upside down on the plate for 1 minute, then gently lift the pan away. Let cool on the plate for 10 additional minutes. Enjoy warm or at room temperature.