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!
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).
Whisk together the dry and wet ingredients until completely combined.
Evenly sprinkle the brown sugar into the skillet.
Arrange the peach slices in the skillet. Add the blueberries in between the peaches.
Then, 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.