PEACHY RASPBERRY UPSIDE DOWN CAKE

Preheat the oven to 350°F. Spray an 8x8 baking dish or 6” cake pan with nonstick spray and set aside.

Melt the butter in the microwave then stir in the maple syrup. Pour the butter and maple syrup into the prepared pan.

Thinly slice the peach if using fresh. Arrange the slices to cover the bottom of the baking dish or cake pan. Sprinkle the raspberries all over. Set aside.

In a medium bowl, whisk the egg, then whisk in the melted coconut oil, milk, vanilla, and vinegar. Set aside. In a large mixing bowl, whisk together the remaining ingredients.

Pour the wet mixture into the dry and stir to combine completely.

Pour the batter into the pan, covering the fruit completely. Use a rubber spatula to smooth into an even layer.

Bake for 35-40 minutes or until the cake is slightly golden.

Let cool in the pan for about 10 minutes. Run a thin rubber spatula or a knife around the edge of the cake to separate it from the side of the baking dish or cake pan. Cover the cake with a serving plate and hold firmly against the pan. Quickly flip.