Basil Nectarine Upside Down Cake
This nectarine upside down cake is infused with fresh basil. It's a gluten free summer treat that goes perfectly with an afternoon cup of tea or coffee.
Servings: 8 servings
Ingredients
- 2 1/2-3 nectarines sliced (I prefer white nectarines but either will do)
- 1/2 cup coconut sugar divided
- 3 tablespoons melted coconut oil
- 2 tablespoons chopped basil
- 1 1/4 cup gluten free flour mix
- 1 1/2 teaspoons baking powder
- 2 scoops Vital Proteins marine collagen
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla bean paste or extract
- 2 eggs
- 1/4 cup non-dairy milk I used macadamia nut milk, any nut or coconut milk will do
Instructions
- Preheat oven to 350 degrees and liberally grease a springform pan with butter. Place pan on a parchment lined baking sheet and set aside.
- Combine the nectarine slices, 1/4 cup of the coconut sugar, coconut oil and basil in a small bowl. Toss gently until well combined.
- Arrange the nectarine slices in a circular pattern along the bottom of the pan. Pour any of the excess sugar/coconut oil mixture on top of the nectarines.
- In a medium bowl, combine the flour, remaining 1/4 cup of coconut sugar, baking powder, marine collagen and cinnamon.
- Lightly whisk together the vanilla bean paste, eggs and milk in a small bowl.
- Add the wet ingredients to the dry and stir until well combined.
- Dollop the batter over the nectarine slices in the pan and spread out evenly so that it covers the nectarines completely.
- Bake for about 30 minutes until center is set.
- Remove from the oven, release the sides of the springform pan and remove.
- Let the cake cool for about 5 minutes, just enough to be able to handle it and carefully flip the cake over onto a cooling rack so the bottom of the springform pan is now on top. Gently remove the bottom of the pan to reveal the nectarine layer.
- Let cake cool completely on cooling rack before slicing.
Nutrition
Serving: 1SERVING | Calories: 241kcal | Carbohydrates: 34g | Protein: 11g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Cholesterol: 48mg | Sodium: 126mg | Fiber: 2g | Sugar: 17g