![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2023\/04\/Peach-Upside-Down-Cake-with-Vanilla-Caramel-Sauce-1.jpg\")
Peach Upside-Down Cake with Vanilla Caramel Sauce<\/p>\nPeach Upside-Down Cake with Vanilla Caramel Sauce<\/p>\n
<\/p>\n
Peach Topping<\/p>\n
2 Peaches, sliced thinly into half-moons<\/p>\n
1 tsp. Butter<\/p>\n
1 tsp. Honey<\/p>\n
Squeeze of Lemon<\/p>\n
<\/p>\n
Cake Layer<\/p>\n
1.5 C. + 2 T. Almond Flour<\/p>\n
\u00bc cup Melted Butter (measure after melting)<\/p>\n
\u00bc cup Honey<\/p>\n
1 tsp. Vanilla<\/p>\n
1 tsp. Lemon Juice<\/p>\n
1 tsp. Coconut Milk<\/p>\n
2 Eggs<\/p>\n
\u00be tsp. Baking Soda<\/p>\n
<\/p>\n
Vanilla Caramel Sauce<\/p>\n
3 T. Full Fat Coconut Milk (or Cream)<\/p>\n
1 T. Maple Syrup<\/p>\n
1 T. Sugar<\/p>\n
1 T. Butter<\/p>\n
\u00bc-1\/2 tsp. Vanilla<\/p>\n
<\/p>\n
Preheat oven to 350 degrees Fahrenheit. To make the peach topping, melt the butter and honey in a small skillet, then add the peach slices. Toss the peach slices in butter\/honey mixture and add a squeeze of lemon. Cook for 3-5 minutes, or until peaches begin to soften. Shut off heat and set aside until they cool. Lightly grease a 7-inch pan with a small amount of butter. Trace the bottom of the pan with a pencil on parchment paper and cut out circle. Place parchment circle on the bottom of the inside of the pan. Arrange peach slices in desired pattern on the bottom of the pan. I arranged mine in a wheel pattern. In a large mixing bowl, mix almond flour, butter, honey, vanilla, lemon juice and coconut milk until well combined. Whisk eggs in a small bowl and add to large mixing bowl, then add baking soda and mix until combined. Pour batter into pan over the peach slices. Bake at 350 for 25-35 minutes, or until top of cake is golden and slightly firm. Remove and let fully cool. While the cake is cooling, make the sauce. In a small saucepan, heat butter, maple syrup and sugar on medium heat until melted. Add coconut milk. Stir or whisk until sauce begins to bubble. Let the sauce bubble for around 30 seconds, stir, and lower the heat to medium low. Add \u00bc tsp. vanilla. Taste and add the additional \u00bc tsp. vanilla for a stronger vanilla flavor, if desired. Allow the sauce to bubble and slowly boil again while stirring until sauce thickens and coats a spoon (this will take a few minutes, but it starts to thicken quickly so try not to walk away from it). Turn the heat off but keep the pan on the burner to keep the sauce warm. Once the cake is cool, carefully loosen the cake from the pan and flip it upside down onto a plate. Drizzle the warmed sauce over the cake or pour and spread the caramel over the top. Enjoy!<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Peach Upside-Down Cake with Vanilla Caramel Sauce Peach Topping 2 Peaches, sliced thinly into half-moons 1 tsp. Butter 1 tsp. Honey Squeeze of Lemon Cake Layer 1.5 C. + 2 T. Almond Flour \u00bc cup Melted Butter (measure after melting) \u00bc cup Honey 1 tsp. Vanilla 1 tsp. Lemon Juice 1 tsp. Coconut Milk 2 Eggs \u00be tsp. Baking Soda Vanilla Caramel Sauce 3 T. Full Fat Coconut Milk (or Cream) 1 T. Maple Syrup 1 T….<\/p>\n