Peach Upside Down Cake with Raspberries

INGREDIENTS

4 tbsp

unsalted butter*

1/2 cup

coconut sugar, packed (or substitute light or dark brown sugar)

1/2 tsp

ground ginger

large ripe peaches, peeled, pitted, and cut into 1/2-inch slices, or 1 1/2 cups frozen unsweetened sliced peaches, left frozen

1 cup

fresh raspberries

3 tbsp

unsalted butter*

1/4 cup

granulated sugar

1/3 cup

honey

large egg, at room temperature

1/2 tsp

kosher salt

1 3/4 tsp

baking powder (I recommend aluminum free)

1/8 tsp

baking soda

1 1/2

teaspoons pure vanilla extract

2/3 cup

whole wheat pastry flour (or substitute white whole wheat flour or additional all-purpose flour)

1/4 cup

plus 2 tablespoons AlmondBreeze Almondmilk Unsweetened Vanilla

2/3 cup

all-purpose flour