Peach Cake Recipes

Healthy Peach Pound Cake Amy's Healthy Baking

WebJun 1, 2018 · Preheat the oven to 350°F, and coat a 9x5” loaf pan with nonstick cooking spray. To prepare the cake, whisk together the flour, …

Rating: 5/5(3)

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Healthier Peach Cake Kim's Cravings

WebAug 6, 2015 · Preheat oven to 350 degrees F. Put 1/4 cup melted coconut oil in cast iron skillet and move oil around the skillet, so that all edges …

Rating: 5/5(1)
1. Preheat oven to 350 degrees F. Put 1/4 cup melted coconut oil in cast iron skillet and move oil around the skillet, so that all edges and sides are covered in oil. Set aside.
2. In mixing bowl combine flour, sugar, baking powder, salt and cinnamon. Stir in almond milk and egg. Set aside.
3. In a separate mixing bowl; toss peach slices with honey, lemon juice, nutmeg and cinnamon.
4. Spoon batter (flour and egg mixture) over coconut oil in skillet. DO NOT stir.

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Peach Upside Down Cake {Healthy + Easy!} – …

WebJul 20, 2022 · Do not overmix the cake! The batter will be very thick. Bake peach upside down cake at 350 degrees F for 25 to 30 minutes. Let …

1. 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.
2. Make the topping: In a small saucepan, melt the butter over medium low. Add the coconut sugar and ginger and stir until smooth and the butter is incorporated with the sugar, about 2 to 3 minutes. The batter 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.
3. To make the cake: In a large mixing bowl, beat the butter and sugar on medium speed, until smooth and creamy. Beat in the honey, egg, salt, baking powder, baking soda, and vanilla until completely combined, stopping to scrape down the bowl as needed.
4. With the mixer running on medium speed, gradually add the whole wheat pastry flour, then the almondmilk, 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.

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