Upside Down Peach Spice Cake recipe with Cream Cheese Layer
Peach Spice Cake Recipe Below ↙️
🐺8 oz frozen sliced peaches (or fresh; blot juices)
🐺1/4 C. butter or plant butter
🐺1/8 C. brown sugar stevia blend (BSSB)
🐺1/8 C. stevia powder
🐺 2 C. AP sifted flour + 1 TB, separated
🐺 1/2 C. wheat flour
🐺 2 tsp. baking powder
🐺 1 tsp. baking soda
🐺 1/2 tsp. salt
🐺 2 tsp. cinnamon
🐺 1 tsp. ginger
🐺 1/2 tsp. nutmeg
🐺 1/2 tsp. cloves
🐺 1 C. oil (coconut/canola/veg)
🐺 1 C. stevia brown sugar blend
🐺 1 C. applesauce
🐺 4 eggs, whisked
🐺 2 tsp. vanilla ext.
🐺 1/4 C. greek yogurt
🐺 1 TB molasses or honey
Cook Also: Ground Turkey Cottage Pie Sweet Potato
🐺8 oz cream cheese, softened
🐺1 egg
🐺1/2 C. stevia powder
🐺1 tsp. vanilla ext.
🐺pinch salt
Heat oven to 350°F. Prep bundt pan with baking spray (1:1:1 ratio of flour, oil, + shortening). Press peach slices into the bottom of a bundt pan, making a ring pattern. Melt butter, stir in stevia + BSSB. Pour over peaches. Sprinkle 1 TB of flour over the peach topping.
Bowl 1: Whisk flours, b. powder + soda, salt, + spices.
Bowl 2: Whisk oil, yogurt, BSSB, applesauce, eggs, vanilla, + molasses/honey. Pour wet ingredients into dry; combine.
Bowl 3: With a mixer, beat cream cheese until smooth. Add stevia, egg, vanilla, + salt. Mix until fluffy.
Spread 1/2 of cake batter into the bundt pan, gently spreading but not disturbing the peach bottom. Spoon c. cheese batter on, spreading evenly without mixing in. Spoon/smooth remaining batter on top of the c. cheese layer. Bake for 45-50 minutes. The top will be golden; the toothpick/cake tester should come out clean.
Remove cake from oven + cool on wire rack. After 15 mins, gently turn the cake upside down, using the rack for support. Tap pan to help release cake. Allow cooling completely. Enjoy!
