Peach Upside Down Cake (Gluten-Free)
This fresh Peach Upside Down Cake is amazing! The fruit cake combines tender, moist cake with sweet, caramelized peaches on top. Ideal for summer desserts or family gatherings, it’s a way to enjoy fresh peaches.
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About this gluten-free fruit cake
This GF fruit cake is a perfect summer dessert, like this sibling recipe of plum upside-down cake. It’s made with fresh peaches and a soft, tender, and moist cake.
This recipe is perfect for summer gatherings, afternoon tea, or any time you want a fruity dessert without gluten. The combination of moist cake and sweet, golden peach topping makes it a great treat that everyone loves. Serve it warm with a scoop of ice cream, or enjoy it as-is.
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: natural oil, like sunflower oil.
- Peaches: fresh ripe peaches, but firm, not overripe. They must keep their shape while baking.
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.
How do I prevent the cake from sticking to the pan?
Grease the pan and line the bottom with parchment paper. This ensures the peach topping comes out cleanly.
Storing
Store the cake covered in the refrigerator for up to 5 days. You can also freeze it in an air-tight container or freezer bag.
Variations
- Flour: Try a different GF flour blend, like adding almond flour.
- Serving options: serve the cake with whipped cream or a scoop of vanilla ice cream.
- Spices: add cinnamon and nutmeg for a strong cake.
- Can I use canned peaches instead of fresh? Yes, fresh peaches give the best flavor and texture, but canned peaches work. Drain well the peaches.
Fresh Peach Upside Down Cake (Gluten-Free)
Ingredients
- 1/2 cup unsalted butter (113gr)
- 1/2 cup brown sugar
- 4 fresh peaches peeled and thick sliced
- 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 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.