Sun Cake (Upside-Down Peach Cake)

 The sun harnesses the energy of several lifetimes. Its nature is generosity and it gives life to the foods we eat. When making this recipe, hold gratitude for the consistency of the sun. Think of how the sun has nourished the now ripe peaches. This is a recipe I use to invoke energy and inspiration. I hope that it brings a little light into your world. 

In my household, I do the grocery shopping, which is great because I love being surrounded by food. Growing up, I lived in a food desert. Since then, I've moved to a different area that has almost anything I could want available in the local supermarket aisles.

On one of my grocery trips, I found organic peaches and I had to buy them! Believe it or not, that was my first time seeing organic peaches at the supermarket.

This cake is special because I got to highlight one of my favorite fruits! I arranged the peach slices in the formation of the sun to express my appreciation for how the power of its light and energy can sustain life.

It's not too sweet, so it's totally acceptable as a breakfast item or mid-day snack. It has a refreshing tang from the yogurt that allows the bright sweetness of the peaches to really shine. 


Dry Ingredients:

  • 135g all-purpose flour
  • 45g almond flour
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. cinnamon

Wet Ingredients:

  • 120g honey
  • 170g yogurt
  • 93g melted coconut oil
  • 2 eggs
  • ¼ tsp. almond extract
  • 2 tsp. vanilla

    "Upside down" Ingredients:

    • 2-3 peaches sliced to wedges
    • ¼-⅓ cup brown sugar


    • Preheat the oven to 350F°.
    • Grease a 9-inch round baking pan with butter or oil.
    • Sprinkle ¼-⅓ sugar (your choice) evenly onto the greased cake pan.
    • Cut the peaches into even slices and arrange them into a sun pattern onto the pan, and set them aside. (You can follow the pattern I use or make your own, just make sure that the peaches aren't overlapping; you want to have one even layer making contact with the cake pan.)
    • In a medium-sized bowl, whisk all your dry ingredients until they are fully incorporated. Set aside.
    • In a separate medium-sized bowl, mix the honey, yogurt, and coconut oil. (Make sure the yogurt is at room temperature or the oil will begin to harden.) Mix in the eggs one at a time until smooth. Lastly, mix in both the vanilla and almond extracts.
    • Pour the dry mixture into the wet ingredients one third at a time. Fold until just incorporated. Pour your cake batter into the prepared 9-inch cake pan.
    • Bake for 35 mins or until a toothpick comes out clean from the center of the cake.
    • Allow to cool for 10 mins before inverting onto a plate. You may need to loosen the edges of the cake with a butter knife before inverting. 
    • Admire your cake and share it with your family on a sunny day! Soak up some sun and sweetness!


    Ingredient substitutes:

    Coconut oil: Instead of coconut oil you can use any other neutral vegetable oil of your choice. I haven't tried this recipe with butter—it would likely result in a denser cake with an extra rich flavor from the butter.

    Peaches: You can use any stone fruit of your liking for this recipe. Peaches just happen to be my favorite stone fruit. Plums or apricots would be great substitutes!


    You'll notice that there are two different amounts of sugar you can use in this recipe for sprinkling onto the baking pan. The choice is completely up to you. If you like things sweeter use ⅓ cup. If you want it to be less sweet, ¼ cup. Use your intuition. I want this cake to be delicious for your tastebuds, so use the amount that feels right to you, even if it's different than the suggested amounts.

    Enjoy! If you made this recipe post it to Instagram Instagram free icon using the #ingrainedkitchen hashtag and mentioning @ingrainedkitchen


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