Serving Size: 1

Ingredients:

• 1½ sticks butter (6 ounces), at room temperature
• 3/4 cup coconut sugar
• 1 cup almond flour
• ¾ cup fine cornmeal
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 2 eggs
• Zest of 1 lemon
• ½ teaspoon vanilla extract
• 1 cup fruit, sliced to 2-5mm thick

Directions:

1. Preheat oven to 350º F. In a mixing bowl, cream the butter and sugar until just combined. In a separate bowl, combine all the dry ingredients (almond flour, cornmeal, baking powder, salt).
2. Add the eggs to butter and sugar mixture one at a time, alternating with the flour mixture, mixing briefly after each addition to incorporate. Add the vanilla and lemon zest and stir to combine.
3. Prepare an 8- or 9-inch round cake pan with cooking spray (butter or coconut oil) and a piece of parchment paper cut to size.
4. Line the bottom of the pan with the fruit in an even layer. Top with batter, filling about ¾ of the way to the top of the pan.
5. Bake for 40-50 minutes or until firm in center and golden in color. Remove from the oven and let the cake rest for 5-10 minutes before inverting onto a plate. Do this by placing a plate larger than the baking pan on top of the cake pan and then flipping to invert.
6. Once inverted, take the parchment off and reveal a beautiful layer of fruit. Serve warm with ice cream or whipped cream. It is also great for breakfast at room temperature the next day.

Tips & Tricks:

• Only mix the sugar with butter until incorporated and just combined. It doesn’t need to be fluffy like some cake recipes call for.
• Alternating the eggs with dry mixture avoids the batter breaking.
• Letting the cake sit in the pan 5-10 minutes before inverting gives the fruit time to congeal to the cooling, cooked batter.
• Use parchment paper. It is the best way to avoid sticking.
• This recipe also works great in cupcake form, making individual, pretty little upside down cakes. Use individual cupcake cups, or a good non-stick cupcake pan. Bake 30 mins at 350º F (convection)

Approximate Nutrition (Base Recipe):

Calories 364, Total Fat 23.2g, Total Carbs 35.9g, Dietary Fiber 3.1g, Protein 6.4g