Peach Upside-Down Cake

Method

1. 1Prep the pan and ovenHeat the oven to 350°F (175°C). Oil the cake pan, line the bottom with a parchment round and oil the parchment.
2. 2Reduce the syrupIn a small saucepan, bring the maple syrup, coconut sugar, avocado oil and flaky salt to a boil over medium. Simmer 4 to 5 minutes, swirling, until it thickly coats a spoon. Pour immediately into the lined pan and tilt to cover the bottom.
3. 3Arrange the peachesBlot the peaches dry, then lay them tightly overlapping in rings over the syrup. Pack them in: they shrink as they bake.
4. 4Blend the wetBlend the cottage cheese, eggs, avocado oil, coconut sugar, vanilla and lemon zest in the Vitamix on high 45 seconds until no curds remain.
5. 5Combine and restWhisk the dry ingredients. Fold in the wet just until no dry streaks remain. Rest 20 minutes so the brown rice flour hydrates and doesn't bake up gritty.
6. 6Top with batterSpoon the batter over the peaches in dollops and spread gently so the fruit doesn't shift.
7. 7BakeBake 50 to 55 minutes, until a skewer in the center comes out clean. Tent with foil at 35 minutes if the top is browning fast.
8. 8InvertCool exactly 10 minutes, run a knife around the edge, set a plate on top and flip. Lift the pan and peel the parchment; press any stuck fruit back on. Too long in the pan and the syrup sets and glues the fruit down.