Peach and plum upside-down cake

Name: Peach and plum upside-down cake
Prep time: 20 min
Cook time: 50 min
Total time: 50 min
Yield: 12 portions
Ingredients: 100 g extra virgin coconut oil; ¼ tsp grated nutmeg; 80 g brown sugar; 2 fresh blood plums; 2 peaches; 1 - 2 sprigs fresh rosemary; 2 eggs; 1 tsp natural vanilla extract; 100 g milk; 200 g wholemeal spelt flour; 2 tsp baking powder; ½ tsp bicarbonate of soda; Greek-style natural yoghurt

4.0 (32 ratings)

Difficulty medium

Preparation time 20 min

Total time 50 min

Serving size 12 portions

Ingredients

100 g extra virgin coconut oil, plus extra for greasing
¼ tsp grated nutmeg (optional)
80 g brown sugar, plus extra 2 tsp for sprinkling (see Tips)
2 fresh blood plums (approx. 100 g each), stones removed and cut into 6 or 8 wedges
2 peaches (approx. 100 g each), stones removed and cut into 6 or 8 wedges
1 - 2 sprigs fresh rosemary, leaves only (approx. 2-3 tsp)
2 eggs
1 tsp natural vanilla extract
100 g milk (see Tips)
200 g wholemeal spelt flour
2 tsp baking powder
½ tsp bicarbonate of soda
Greek-style natural yoghurt, to serve (optional)

Nutrition: per 1 portions
Calories: 820.3 kJ / 195.3 kcal
Protein: 3.8 g
Carbohydrates: 22 g
Fat: 9.9 g
Saturated Fat: 7.5 g
Fibre: 2.5 g
Sodium: 124.1 mg