Whole Grain Peach Upside-Down Cake

KIWI Magazine

Whole Grain Peach Upside-Down Cake

What’s the yummiest way to eat a summer peach? Fresh from your hand may be the height of sticky deliciousness, but a sweet, buttery peach upside-down cake is almost as perfect. Making one is easier than you think (lining the bottom of the cake pan with parchment paper ensures your cake pops out of the pan with one quick flip), and your child will get a kick out of arranging the sliced peaches on the bottom–then seeing them come out on the top of the cake after baking!

Active Time: 15 minutes

Total Time: 2 hours, 10 minutes

2 large peaches, pitted and cut into 1/2-inch slices

1/2 cup unsalted butter, plus three tablespoons, divided (and more for greasing the pan)

1/2 cup brown sugar

1 cup white whole wheat flour

1/2 cup almond flour

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup raw cane sugar

1 large egg

1 teaspoon vanilla extract

1 cup buttermilk

Parent & Child: Preheat the oven to 350. Place a 9-inch -round cake pan on a piece of parchment paper and trace around it. Cut out the circle, grease the pan, then place the circle in the bottom of the pan.

Child: Arrange the peach slices in circles in the cake pan: Start with one slice in the middle, then build a circle of peach slices around it. Continue to the edge of the pan.

Parent: In a saucepan, melt three tablespoons of the butter over medium heat. Add the brown sugar and cook, stirring, until the mixture begins to bubble. Pour over the peaches.

Parent & Child: Follow the Cooking Class instructions to measure the flours, then add them to a medium bowl. Measure and add the salt, baking powder, and baking soda.

Child: Use a fork or a whisk to stir the mixture.

Parent & Child: In a large bowl, beat the remaining 1/2 cup of butter for about a minute. Add the sugar and beat another 1 to 2 minutes, until fluffy. Add the egg and vanilla and beat until combined. Beat in about a third of the flour mixture, then a third of the buttermilk. Repeat with the remaining flour and buttermilk.

Parent & Child: Pour the batter over the sliced peaches, smoothing with a spatula.

Parent: bake for 50 to 55 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean. Allow the cake to cool completely, at least 1 hour.

Parent & Child: Place a plate upside down over the top of the cake pan. Hold tight to the plate and pan, then flip the whole thing over. You should hear the cake fall onto the plate; if not, try tapping on the bottom of the pan. Carefully life the cake pan off the plate.

Child: Peel the parchment paper off the top of the cake to reveal the gooey peaches. Eat!

Serves 10

Per serving: calories 261, fat 16g, protein 4 g, carbohydrates 28g, dietary fiver 1.5g

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