Hello everyone. How are you? I’m feeling better now that my face has stopped feeling like it’s melting. If you don’t follow me on Snapchat, you might have missed my updates about a recent procedure — I shared snaps of numbing my face beforehand. It was incredibly painful, easily the most painful thing I’ve done. I’m keeping the details private until I’m fully healed, then I’ll share a full post about what I had done and my daily skincare routine. For now, suffice it to say I spent most of the weekend hiding at home and constantly applying Aquaphor. Next weekend I have another treatment planned, and while my husband might be second-guessing why he married me as he watches my recovery, I’m excited to share both experiences once everything is healed.
Having open weekends through July has been lovely because August and September are going to be packed. Here’s what’s coming up: a wedding and bridal shower, a girls’ trip to Portland with my best friend Laura to visit Kyra, a girls’ trip to Palm Springs with my sister-in-law, Lake Powell, a trip to Nebraska for my brother-in-law’s football game, and a book signing tour that hits Phoenix, Kansas City, and Denver. There are a couple more weddings and a visit to Idaho to see a friend who just had a baby. It’s a lot, but I’m excited for it all.
I need advice for one of those trips: Palm Springs. I’ve never been. All I really know is that it’s desert territory and people head there for Coachella and pool parties. We plan to relax by the pool, have cocktails, and ride bikes, but I could use recommendations on where to eat, what to see, and any can’t-miss spots or neighborhoods. If you’ve been to Palm Springs, what should I add to the itinerary to make the trip great?
I also want to mention the book tour stops I’ll be joining. My friend Cassy from Fed and Fit is releasing her first cookbook, Fed & Fit: A 28 Day Food & Fitness Plan to Jump-Start Your Life with Over 175 Squeaky-Clean Paleo Recipes, which launches August 16th. Diane from Balanced Bites is releasing the second edition of Practical Paleo on September 6th. Cassy and Diane are doing a joint book tour, and I’m joining a few stops because I wrote the workouts for Cassy’s fitness section. I even flew to Vegas before my wedding to shoot some exercise photos that appear in the book. Liz Wolfe will be joining parts of the tour as well, so expect plenty of lively conversation and practical tips — from organic facial options to the chemical-laden treatments I’m using. To see the tour dates and sign up for events, check the hosts’ event listings.
Cinnamon Peach Upside Down Cake
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.5 from 2 reviews
- Yield: 12 slices 1x
Ingredients
Scale
- 3 tablespoons ghee
- ⅓ cup maple or coconut sugar*
- 3 peaches, halved and sliced
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
For the batter
- 2 cups almond flour
- ½ cups tapioca flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon powdered ginger
- ¼ teaspoon cinnamon
- pinch of salt
- 2 eggs at room temperature, whisked
- 3 tablespoons ghee, melted
- 3 tablespoons maple or coconut sugar
- ½ cup almond milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
For serving
- homemade ice cream or Coconut Bliss ice cream
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan, line the bottom with a circle of parchment paper, and grease the parchment as well.
- Over medium heat in a large sauté pan, add the ghee and sugar and whisk until the sugar dissolves. Add the peach slices, sprinkle with cinnamon and allspice, and cook until the peaches soften, about 5 minutes. Let cool until warm to the touch.
- Arrange the cooled peach slices in the bottom of the prepared cake pan in your preferred pattern. Pour any remaining caramel-like juices from the sauté pan over the peaches.
- In a large bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda, ginger, cinnamon, and salt.
- In a separate bowl, whisk the eggs, melted ghee, coconut or maple sugar, almond milk, maple syrup, and vanilla until the sugar dissolves.
- Combine the wet ingredients with the dry and mix until just combined. If the batter seems too thick, add a splash more almond milk.
- Pour the batter over the peach layer and smooth the top.
- Bake 40–43 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 35 minutes since oven temperatures vary.
- Allow the cake to rest 10 minutes, then invert it onto a plate or cake stand. Tap the pan gently to release the cake and remove the parchment.
- Slice and serve with a scoop of ice cream if desired.
Notes
*I prefer maple sugar for its flavor and color, but coconut sugar works well too.
**Tapioca and coconut flours vary by brand; if the batter is too thick to pour, add more almond milk a tablespoon at a time until it reaches the right consistency.
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You May Also Like:
Cardamom Caramel Pear Upside Down Cake
Blueberry Peach Crisp
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