Gluten-Free Peach Upside Down Cake
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.
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.
Notes
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.