Upside Down Glazed Peach Cake
An ole' time favorite that use to be a social standard for gatherings. Tender and moist with a sweet caramel glaze
and a little extra hidden nutrition.
Recipe: Serves 10-12
filling: 2 - 15 oz. cans of organic sliced peaches
2/3 cups organic coconut sugar
1/2 tsp. organic chia seeds
2 tbsp. organic whole wheat flour ( chemical-free)
cinnamon
nutmeg - freshly grated
cake batter: 1 cup organic presoaked oatmeal
2 organic or pastured eggs
1/2 cup organic butter - softened
2/3 cups organic coconut sugar
1/2 tsp. Himalayan salt
dash of organic vanilla extract
2 cups organic whole wheat flour (chemical-free)
1 1/2 tsp. baking powder (aluminum free)
1/2 tsp. baking soda
3/4 cup organic buttermilk
( milk with 1 tbsp. organic apple cider vinegar)
2 - 9 inch glass pie pans - use 3 tbsp. each to liberally butter
Drain the peaches and keep the juice.
In the pie pans, sprinkle 1 tbsp. of flour into each. Then sprinkle a
fine layer of cinnamon and grate the nutmeg around.
Spread the coconut sugar into each. Now, place peaches on top in a
circular pattern. Sprinkle with the chia seeds.
Pour 1/2 cup of juice throughout each pan.
Tip: the chia seeds add a boost of excellent nutrition, but also help to
thicken the glaze, as they expand when wet (holding up to 12 times
their weight in water) and become very gelatinous in their texture - a
healthier way of thickening up soups and sauce.
They are also great for puddings - instead of using tapioca, use chia seeds.
Preheat oven to 350 degrees
In a food processor, place eggs, vanilla, salt, oatmeal, coconut sugar, butter, and buttermilk. Blend well.
Add flour, baking powder, and baking soda. Blend well.
Using a medium serving spoon, scoop out batter and place on top of peaches and spread lightly around with a rubber spatula. Do not force the batter to touch the sides of pan.
There will be a small space all the way around the edge, filled with juice.
Place into oven and bake for 30 minutes. When done, remove and place on hot pad. Then place a large plate (with a lip around the edge) on top of
one pan and using two hand hot pads, hold the plate against the pan and quickly flip the cake over and sit down. Wait a minute or two for the glaze to pull from the pan down onto the peach cake.
Then lift the pan off and using a rubber spatula, remove any remaining
glaze and spread on top of peaches. Do the same to the other pan.
Let cool. Enjoy!
Note: if you have a little too much glaze around the bottom of the plate,
then using a teaspoon, scoop and pour on top of the peaches.