Stone Fruit Upside Down Cake with Coconut Caramel

I made this recipe at the peak of summer, but you can easily use frozen fruit, pineapple, or even oranges and grapefruit now that they’re coming into season.

raw-honey-thrive

Stone Fruit Upside Down Cake with Coconut Caramel

Stone Fruit Upside Down Cake with Coconut Caramel

Ingredients

    Cake:
  • 8 large eggs
  • 1 1/4 cup butter, ghee or coconut oil, melted
  • 1 cup raw honey
  • 1 cup almond or coconut milk
  • 2 tablespoons pure vanilla extract
  • 1 pound (16 oz package) almond meal, roughly 4 cups
  • 1 cup coconut flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • Fruit bottom:
  • 4 cups mixed stone fruit
  • 1/2 cup melted ghee or coconut oil
  • 1/4 cup maple or coconut sugar
  • Caramel:
  • 1 can full-fat coocnut milk
  • 1/2 cup coconut or maple sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. Beat eggs, honey, butter/ghee/coconut oil, milk, and vanilla until combined. Add almond meal, coconut flour, baking powder, and salt to wet ingredients.
  3. Divide melted butter (or ghee/coconut oil) between 2 x 9 inch cake pans, sprinkle coconut or maple sugar over the top and then your assorted cut-up stone fruit.
  4. Divide batter among pans and bake until firm in the center, about 45 minutes, though time varies based on pans and oven variations. I always first check my cakes when I can smell them and they are generally close to done.
  5. *As a side note, I’d be very weary of a recipe that tells you exact cooking times. Many a young chef have either burnt their recipes or taken them out prematurely trusting the recipe over their best judgement.
  6. While the cake cooks, prepare your caramel by combining the coconut or maple sugar with coconut milk in a medium saucepan on medium low heat (too high and it will splatter). Allow to reduce to about 1/2 cup, which will take about 30 minutes.
  7. Once your cake has cooled, run a knife along the sides of the pan and flip over. Serve with coconut caramel and coconut milk ice cream, if desired.
https://paleokitchen.tv/blog/stone-fruit-upside-cake-coconut-caramel/

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About the Author

Harnessing 10 years of experience as a private chef to the Southern California elite and a deep understanding of the healing properties of food, Camille is committed to transforming the lives of those she touches by helping them shifting healthcare from the medicine cabinet to the pantry and the doctors office to the garden.