Upside Down Peach-Zucchini Bundt Cake With Coconut Whip
We have officially ate our weight in peaches this Summer- despite only hitting the shelves what? one month ago? I realize I haven’t been revealing the entirety of our peach consumption lately, but I am going to reveal the best one.. an upside down, peach zucchini bundt cake with coconut whip. It’s the first day of September, and although Fall is lingering in the back of our minds, I still want to enjoy a few more Summer recipes before we turn the corner..
I say this is cake (which it is) but each morning I see it on the counter, I can’t help but sneak a few bites, then some more after that.. So, it somewhat goes for breakfast too. Especially if you’ve got kiddos at home heading back to school: it definitely goes either way.
For some odd reason, I didn’t make a single peach crisp this Summer. Usually I look forward to a steaming hot plate, with melted ice cream seeping in over the crumbly top. But this year I decided to find a new way of use for this juicy fruit. I added them to salads, arranged them on pizza, and tested them- three times- in this bundt cake. I’ve also had a massive amount of zucchini growing in the garden (which I’m still trying to find use for).. any ideas?
One of my favorite parts about this recipe is how the cinnamon sugar mixture coats the entire cake. It adds an almost crunch to the outside, while remaining moist and fluffy on the inside. At the same time, there’s a sprinkle in between both sides of the peaches which caramelizes as a result. So, so good.
We’ve been slicing up a warm piece and topping it with a homemade coconut whipped cream (below!) But feel free to use vanilla ice cream if you don’t have the patience to chill the cream ahead of time (I understand). Both are equally delicious. OR, if you are going all in for breakfast, a splash of milk would do the trick also. I hope you enjoy this cake as much as we have..
Upside Down Peach Zucchini Bundt Cake With Coconut Whip
For the Cake
- 2 sticks (1 cup) salted butter plus more for greasing
- 1 large peach thinly sliced
- 1 1/2 tsp cinnamon
- 1/3 cup cane sugar
- 3 eggs room temperature
- 1/2 cup coconut sugar
- 1/2 cup packed brown sugar
- 1 tbsp vanilla extract
- 1/2 cup full-fat coconut milk
- 1/4 cup water
- 1/2 cup vanilla greek yogurt, room temperature (I used Siggi's)
- 1 1/2 cups grated zucchini
- 2 1/2 cups + 2 tbsp all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
For the Coconut Whip
- 1 can coconut cream refrigerated for at least 24 hours
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Make the Cake
- Heat a large skillet over medium heat and add the butter. Allow it to cook until the butter smells nutty and turns golden brown in color (about 3-5 minutes). Remove from heat and pour in to a bowl. Let cool.
- Preheat the oven to 375°. Grease a 10 inch bundt pan with softened butter.
- In a small bowl, combine the 1/3 cup of cane sugar and 1 1/2 tsp cinnamon.
- Sprinkle 2 tablespoons of the cinnamon sugar mixture all over the greased bundt pan, covering it entirely.
- Layer on the sliced peaches. Arrange around the bottom and slightly up the sides.
- Sprinkle on 1 tbsp cinnamon sugar over the top of the peaches and set the pan aside.
- Whisk the coconut milk and water in a liquid measuring cup.
- In a large bowl mix the browned butter, eggs, coconut sugar, brown sugar, vanilla, coconut milk + water mixture, and greek yogurt until just incorporated.
- Fold in the grated zucchini.
- Next add the flour, baking powder, baking soda, cinnamon, and salt. Mix gently until just combined.
- Pour the mixture in to the prepared bundt pan. Then sprinkle on the remaining cinnamon sugar mixture over the top.
- Bake for 50-55 minutes until the cake comes out clean with a toothpick, and no longer jiggles when you move it.
- Let cool in the pan for 5-10 minutes then remove by flipping over on to a round serving tray.
For the Coconut Whip
- In a stand mixer, add the chilled coconut cream, powdered sugar, and vanilla.
- Whisk until light and fluffy, about 1 minute.
- Serve the coconut whip over the warm cake. Enjoy!