Peach Upside Down Cake (Gluten-Free)
This Peach upside down cake is fresh, sponge, and delicious! Made with fresh peaches it’s a perfect summer cake. It’s soft, moist, and easy to make.
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About this recipe
This gluten-free fruit cake is perfect for a summer dessert, like this sibling recipe of plum upside down cake.
The cake is soft, sponge, with a buttery top and fresh peaches. It’s made with fresh peaches and is super easy to make.
It’s perfect for any occasion and adds color to any dessert table. Ideal recipe if you love peaches or fruit cakes.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Sugar: brown sugar for the caramel and white granulated sugar for the cake. You can also use brown sugar in the cake.
- Eggs: room temperature eggs are better.
- Oil: sunflower oil.
- Peaches: fresh peaches not too ripe.
How to make GF Peach Upside Down Cake
Preheat oven to 350°F (180°C). Lightly grease a 9” round cake pan.
Melt the butter in a medium saucepan over medium heat. Add brown sugar and whisk constantly until smooth (about 1 minute).
Drop the mixture into the prepared pan and arrange the sliced peaches in a circle. Set aside.
Whisk gluten-free all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
In a medium bowl, beat the eggs, sugar, oil, vanilla extract, and orange zest with a mixer until well incorporated.
Pour the mixture into the dry ingredients and beat until well integrated and homogeneous (1 minute).
Pour the mixture into the prepared pan over the peaches.
Cook for 40 minutes. To know if it´s ready insert a toothpick in the center and when it comes out it should be clean without a trace of batter.
Let cool for 15 minutes and remove from the pan.
Storing
Store the cake covered in the refrigerator for up to 5 days. You can also freeze it in an air-tight container or freeze bag.
Variations
- Flour: you can try a different mix of GF flour like adding almond flour to the recipe.
- Oil: replace sunflower oil with coconut oil.
- Serving options: serve the cake with whipped cream or a scoop of vanilla ice cream.
Gluten-Free Peach Upside Down Cake
Ingredients
- 1/2 cup unsalted butter (113gr)
- 1/2 cup brown sugar
- 4 fresh peaches peeled and thick slice
- 2 cup gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- pinch of salt
- 3 eggs
- 3/4 cup granulated sugar
- 1/2 cup oil
- 1 teaspoon vanilla extract
- 1 orange zest optional
Instructions
- Preheat oven to 350°F (180°C). Lightly grease a 9'' round cake pan.
- Melt the butter in a medium saucepan over medium heat. Add brown sugar and whisk constantly until smooth (about 1 minute).
- Drop the mixture into the prepared pan and arrange the sliced peaches in a circle. Set aside.
- Whisk almond flour, gluten-free all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
- In a medium bowl beat the eggs, sugar, oil, vanilla extract, and orange zest with a mixer until well incorporated.
- Pour the mixture into the dry ingredients and beat until well integrated and the mixture is homogeneous (1 minute).
- Pour the mixture into the prepared pan over the peaches.
- Cook for 40 minutes. To know if it´s ready insert a toothpick in the center and when it comes out it should be clean without a trace of batter.
- Let cool for 15 minutes and remove from the pan.
