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Peach Blueberry ~Coconut Flour~ Upside Down Cake

So, I meant to post this recipe two months ago. For whatever reason (trip planning, lots of soap making, just plain ole procrastination, etc), I never got around to it.

But there’s no time like the present, and although this is definitely not a Fall-type dessert. . . it’s still delicious no matter what season it is.

A big “Thank You” to cousin Eleanor for the blueberries. They have been so yummy!

Peach Blueberry

This cake is made with coconut flour (so it’s gluten free and low carb), but if you’d like to make it with regular wheat-based flour just use the cake recipe from the Summery Mango Upside Down here

Start off by melting the butter in an iron skillet in the oven. Once melted, remove from the oven (being careful as the skillet will be very hot) and set aside to cool for a bit. 

In a medium bowl, whisk together the dry ingredients (flour, baking soda, and salt).

In a separate bowl, whisk together the wet ingredients (melted coconut oil, honey, eggs, vanilla lemon juice and zest, and yogurt).IMG_4924
Whisk together the dry and wet ingredients until completely combined. 

IMG_4925Evenly sprinkle the brown sugar into the skillet.
IMG_4922Arrange the peach slices in the skillet. Add the blueberries in between the peaches. 
IMG_4923Then, evenly spread the cake batter on top. Bake in a 350F degree preheated oven for about 35 – 40 minutes or until the cake is set and golden brown. 

Remove from the oven and allow to cool for about 15 minutes before unmolding. Run a knife around the edges to loosen, then invert on a serving plate.


Peach Blueberry Upside Down Cake


  • 1 cup coconut flour
  • 1/4 teaspoon salt
  • 8 eggs
  • 1 teaspoon baking soda
  • 1/2 cup Greek yogurt
  • 6 Tablespoons melted coconut oil
  • 1/2 cup honey
  • 1 Tablespoon vanilla extract
  • 1/4 cup lemon juice
  • Zest from 1 lemon
  • Upside Down Topping:
  • 2 Tbsp butter
  • 1/4 c packed brown sugar
  • 3 - 4 Ripe White Peaches
  • 1 cup blueberries


  1. Preheat the oven to 350F degrees.
  2. Place 3 tablespoons of butter in an iron skillet. Place in the preheated oven to melt. Remove once the butter has melted. Set aside.
  3. In a medium sized bowl, stir together all of the dry ingredients (flour, baking soda, and salt) and set aside.
  4. In a large mixing bowl, combine all of the wet ingredients (eggs, honey, yogurt, vanilla, lemon juice, zest, and coconut oil) and mix together.
  5. Add the dry ingredients and mix until combined. Set aside.
  6. Sprinkle a 1/4 cup of brown sugar into the bottom of the skillet. Line the bottom of the skillet with peach slices. Place blueberries in the spaces in between the peaches. Cover with the cake batter, spreading it out evenly.
  7. Bake for about 35-40 minutes or until the cake is set.
  8. Remove the cake from the oven (being careful as skillet will be very hot) and let it cool for about 15 minutes before unmolding. Run a small knife around the edge of the cake to help loosen it from the pan. Place a serving platter on top of skillet and invert.
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Ombre Cake

We had such a wonderful time yesterday visiting with family, but then, it’s always such a good time when we all get together.

Can you believe this Auburn girl went to an Alabama party? I know, shocker, right? But I had a lot of fun 🙂

Now, back to the subject at hand. . . Cake. We were talking about cake, weren’t we? No? Well, let’s do 🙂

It also happened to be great Uncle Herbert’s birthday, so I baked something extra special (which, of course, meant that I just had to try my hand at one of those uber cute ombre cakes that are everywhere on Pinterest). And it didn’t turn out too bad for a first try.

(I know, not the best of pictures, but I almost forgot to take any at all.). And by the way, check out those other desserts in the background. . . one word, YUMMY (yep, in all capitals – they were that good).

White Cake Ingredients:
5 large egg whites (at room temperature)
2 whole eggs (at room temperature)
1 1/1 c whole milk (at room temperature)
3 1/2 tsp vanilla extract
1 tsp almond extract
4 1/2 c cake flour (sifted)
3 c granulated sugar
1 1/2 Tbsp + 1 1/2 tsp baking powder
1 large pinch of kosher salt
18 tbsp unsalted butter
2 Tbsp plain yogurt

1) Preheat oven to 350F degrees. Prepare two 8-inch and one 6-inch (4 inches deep) cake pans.

2) In a medium sized bowl, combine and beat together using a fork, the egg whites, whole eggs, 1/4 c of the milk, and both of the extracts (vanilla and almond). Set aside for now.

3) In a large mixing bowl, stir together all of the dry ingredients.

4) With the mixer on (and using the paddle attachment if you have one) add the butter one piece at a time, adding a new piece every few seconds. Continue to mix on low speed until the mixture reaches a sort of fine crumble texture.

5) Add the rest of the milk and continue to mix until it’s incorporated. Scrape the sides of the bowl, then add the egg mixture in batches of three, mixing well after each batch. Continue to mix until the batter is light and light and fluffy, about two or three minutes.

6) Divide the batter in threes. Tip: Use a kitchen scale to ensure that you get as close to an equal amount into each pan.

7) Bake for about 25 – 30 minutes (a little longer for the 6-inch cake) or until the top of the cake springs back when touched. Be extremely careful to not over bake.

8) Allow the cakes to cool in their pans for 10-15 minutes before using a small spatula to loosen the sides from the pans. Invert onto a very lightly greased cooling rack and allow to cool completely.

9) In the meantime prepare the frosting. I used this recipe (here) for the crumb coat, with a little less milk and a little extra powdered sugar (about 1/2 c in all for the sugar) to make it thicker. For the actual ombre frosting, I used a buttercream frosting with a little cool whip mixed in (along with a combination of vanilla and almond extracts).

10) Once the cakes have cooled completely, place them in the freezer for about 15-20 minutes. Then, take them out and level the tops using a serrated knife or a cake leveler (you can easily save the trimmings and use for cake pops). Then, slice the 6-inch cake equally in half.

11) On a cardboard cake board or your chosen platter/cake plate, frost and stack the two 8-inch cakes using the crumb coating frosting. On a separate cake board, frost and stack the two 6-inch cake layers using the same frosting.

12) Insert three drinking straws (not the bendable type) or three small wooden dowels cut to the correct length into the stacked 8-inch cake as supports for the second tier. Tip: This is a great, short video that shows how to put together a tiered cake, really suggest giving it a watch.

13) Using an offset spatula, place the stacked 6-inch cake on top of the supports.

14) Divide your buttercream frosting into four separate bowls. Using a toothpick, place a very tiny amount of your choice of color of Wilton Icing Gel (I chose Leaf Green) into one of the bowls of frosting; stir together until completely combined. Repeat the process with two more bowls of frosting, each time slightly increasing the amount of gel used.

15) Frost the cakes using this technique here (Note: The link is in Spanish, but still it’s a fantastic tutorial).

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Pina Colada Cake

So, the other day, I asked on our Facebook page for suggestions on what kind of cake to make Grandma for her birthday this year. There were so many great comments and I came away with lots of ideas.
I finally narrowed it down to six possible cakes: Strawberry (with the layers being ombre colored), Salted Caramel, Cheesecake, Vanilla, Kitty Litter Cake (I came so close to doing that one just to see Grandma’s face lol, but I don’t know if we could have convinced her to actually eat it) or Pina Colada. I went back and forth over the weekend trying to decide between all of them, then finally I went with the Pina Colada cake. Let me tell you why 🙂
When I was growing up, my grandma was always ready for fun. Sure, she didn’t really like us grandchildren to make too much noise or track mud through the house, but most people wouldn’t and we did run a little wild at times. Okay, a lot!
And she was a little overly fond of threatening to get a switch on certain occasions (not that that switch was ever used on me. . . honestly 😉 ) But I digress. Together, she, and her sister, my Aunt Idell, were a force to be reckoned with. 
Grandma is on the left and Aunt Idell is on the right.
They were always on the go (Panama City, Fort Walton Beach, Defuniak Springs, Montgomery, sometimes all in one week) and up for an adventure. You never knew where they might take you. . . whether it would be the beach, a boat ride in the gulf, or the races, but there was a good chance that the trip would involve at least a little shopping. You might could say they were shopaholics before the word even existed 😉 
Of course, me being the baby (because really, at times, it felt more like I had two grandmas), I was allowed to tag along on a lot of those excursions. It was so much fun shopping with them (they favored bright colors and patterns, which were right up this girl’s alley). I was tasked with the job of keeping them informed about the best sales that were going on at their most favorite stores (which were, not in any particular order, Gayfers, J.C. Penney’s, and McRae’s). Huh, maybe that’s when my love of clearance shopping began? 
You’re probably asking what does all this have to do with this cake? Well, I promise, I’m getting to that.
Among their many trips, if they were in the area, they always made time to stop at a certain establishment for pina coladas. We’re talking a stereotypical hole-in-the-wall biker bar with music blaring that apparently, in the opinion of at least two grandmothers, made the best pina coladas ever
I was sworn to complete secrecy for many years about it lest my mom find out exactly where we went on those trips.
It’s been many, many years since their adventures, and Aunt Idell passed away a decade ago. But I thought it would be nice to give Grandma a little taste of those days. 

2 1/2 c cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c vegetable oil
1 3/4 c granulated sugar
3 eggs
3/4 c sour cream
1/2 tsp vanilla extract
1 1/2 tsp rum extract*
1 c crushed pineapple (drained slightly)
*You can easily use rum instead and that’s what I would’ve used except I didn’t decide what to make til yesterday which was obviously a Sunday.

1 stick of butter (softened)
1 (8 oz) pkg of cream cheese (softened)
3 – 4 c of powdered sugar
1/2 tsp vanilla extract
2 – 4 Tbsp of cream of coconut or coconut milk*
Toasted Coconut
Maraschino cherries (optional)
* Something I didn’t realize til recently, but cream of coconut and coconut milk are two different things. If you use cream of coconut, be careful not to use too much powdered sugar as the cream of coconut is sweet all on its own. By the way, I had trouble locating it when I went grocery shopping, but finally found it in one store on the international aisle with the Mexican foods.

The Cake:
1) Preheat the oven to 350F.

2) In a medium bowl, sift together the cake flour, baking powder, baking soda, and kosher salt.

3) In a large bowl, cream together the oil and sugar. Add the eggs one at a time, mixing well after each addition. Once you’ve done that, add the sour cream and the vanilla and rum extracts, making sure to mix well.

4) Add the pineapple and mix until fully incorporated.

5) Add the flour mixture in thirds, making sure not to over mix.

6) Pour the batter into three 8 inch prepared cake pans (line the bottoms of the pans with parchment paper and grease the sides). Bake for about 20 – 25 minutes (give or take) or until an inserted toothpick comes out either clean or with only a few moist crumbs. Set aside and allow to cool.

The Frosting:
1) In a large mixing bowl, combine the softened cream cheese and butter and beat until smooth.

2) Add the vanilla extract and mix well.

3) Mix in the powdered sugar a little at a time adjusting the amount depending upon how thick you want the frosting. The same goes for the cream of coconut (or coconut milk if you use it instead). I’m honestly guesstimating on the amounts for both on this step. Refrigerate the frosting until ready to use.

Toasting The Coconut:
Spread the coconut out evenly on a baking sheet and place in an oven that’s been preheated to 325F degrees. Allow it to bake until the coconut turns a nice golden brown color, making sure to stir every few minutes. Set aside the toasted coconut and allow it to cool completely before using.

Assembling The Cake:
Once the cakes have completely cooled, spread the frosting between each layer, on the sides, and on top. Coat the sides and top of the cake with toasted coconut (Tip: Before you frost the cake, place parchment paper beneath the bottom layer to help keep the plate cleaner. Once you’re through, simply pull each piece of paper out and toss it.) I then used a plastic storage bag and a cake decorating tip to make small rosettes on top all the way around the edge. Finish the cake with a few maraschino cherries and enjoy!

Happy Birthday, Grandma!

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Lemon Blueberry Mini Trifles.

I love these mini trifles, so delicious, wonderfully tart, and they were a perfect dessert for Mother’s Day. And easy, which is the best part of course 🙂

1 Pound Cake (store bought or homemade), cut into bite sized pieces
1 jar of lemon curd*
1 (8 oz) package of cream cheese, softened
2 cups of fresh whipped cream, give or take
5 Tbsp powdered sugar, give or take
Blueberries, washed
1/4 cup of lemon juice, give or take
*Our town’s grocery store unfortunately didn’t have any lemon curd, so I made my own using the recipe for lemon cheese cake frosting, but cut in half. The recipe for it is below.

1) In a medium sized mixing bowl, combine the softened cream cheese and the lemon curd. Fold in about half of the whipped cream. Set aside.

2) In a small bowl, stir together the lemon juice and about 5 Tbsp of powdered sugar. Set aside.

To assemble:
Place a layer of pound cake into the bottom of a clear glass container of your choice. Drizzle a small spoonful of the lemon juice/powdered sugar mixture on top of the pound cake (this step can be optional, but to me it makes this dessert even better by making the dense pound cake a little moister and giving it a tarter taster). Then top with a large dollop of the cream cheese mixture. On top of that place several blueberries. Top with a dollop of fresh whipped cream.

This recipe made 4 mini trifles for us plus one larger sized one for later. For a patriotic look, you could easily use raspberries in addition to the blueberries.

Lemon Cheese Cake Frosting (halved)
4 egg yolks
3/4 c sugar
1 1/2 sticks of butter
Juice of 2-3 lemons
Zest from 1 of those lemons

1) Mix all of the ingredients together and cook in a double boiler until the mixture thickens (takes about 25 minutes or slightly longer). Make sure to stir constantly. Allow the frosting to cool before using (it will thicken even more after cooling).

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Pineapple Upside Down Cupcakes

The first cake I ever made all by myself was pineapple upside down. It wasn’t from scratch or anything (a boxed mix instead), but to six year old me it was one of the best cakes ever. It’s still one of my favorite cakes to make. I mean, what’s more easy and fun than just dumping a cake pan upside down and presto. . . it looks nice and is ready to serve. And honestly, anytime I can get out of frosting a cake, I’m all for it.

Saturday, with our family reunion going on I needed one more dessert, and there happened to be a box of yellow cake mix sitting in the cabinet just calling my name. So, with a quick trip to the grocery store to buy pineapple rings and maraschino cherries, I set to work making pineapple upside down cupcakes. Surprisingly, it took me over three hours to make them, but it shouldn’t take you anywhere near as long. I was the official driver for guided tours on Saturday and had to put the cupcake batter in the refrigerator a few times to ride people through the woods on a golf cart. It was a real adventure for us all and a lot of fun, and the cupcakes did eventually get made.

1 box of Yellow Cake Mix
1 tsp vanilla extract
1 can of pineapple rings
1 jar of maraschino cherries
Brown sugar
Melted Butter
Cupcake liners
Muffin pan
Parchment paper

1) In a large bowl, prepare the cake mix according to the directions on the box. Add the vanilla extract to the batter, and mix it in well. You can add pineapple juice if you want instead, but for some reason, I’ve always liked a plain yellow cake with vanilla for pineapple upside down cake – I know, I’m an oddball, but that’s just me :). Anyways, set the cake batter aside for now.

2) Spray the muffin pan with a baking spray or use butter to grease it. Pour about a teaspoon or less of melted butter into each well of the muffin pan. Then, sprinkle about half a teaspoon of brown sugar into each well on top of the melted butter.

3) Since the pineapple rings were much too large to fit into the bottom of each well of my muffin pan, I cut them into small bite-sized pieces. I placed three or four pieces into each well. Then, I sliced the maraschino cherries in half and placed a cherry half into each well with the cut side facing up. I only ended up using 12 cherries from the jar in all.

4) Then fill each well of the muffin pan about 3/4 of the way full. Bake in preheated oven according to the directions on the cake mix box, but make sure to keep a close eye on the cupcakes as they may not take as long to get done as the box indicates. I think mine only took about 20 minutes in a 350 degree oven.

5) Once, the cupcakes are out of the oven let them cool in the pan for about 5-10 minutes, then flip them out of the pan onto a large piece of parchment paper. Allow them to cool, then place the cupcakes in cupcake liners and serve.

This recipe made 24 cupcakes in all for me, but unfortunately, I don’t have any pictures of the finished ones to share. I was going to take pictures of the leftover cupcakes, but, uh, there weren’t any. It makes you feel good when people enjoy your efforts that much. These are definitely going on my repeat list, and when I make them again I’ll be sure to take a picture and update this post.

Updated on October 11, 2012:
I finally made these again a couple of weeks ago and managed to get a picture this time:

A good idea (and something I’m going to try next time), suggested by hennotrooster on Backyardchickens, is to use crushed pineapple instead of pineapple rings.