Gluten-Free Peach Upside-Down Cake

Gluten-Free Peach Upside-Down Cake: A Summer Delight

This gluten-free peach upside-down cake features a moist, buttery vanilla sponge complemented by a layer of juicy, tender peaches. It’s surprisingly easy to make and perfect for showcasing summer’s bounty. If you’re looking for more fruity gluten-free recipes, check out our Gluten-Free Peach Crumble for another delicious way to enjoy this seasonal fruit.

Many upside-down cake recipes call for caramel, but this version simplifies the process. The peaches’ natural juices combine with sugar during baking, creating a flavorful syrup. No need to stand over a hot stove making caramel! For another simple baking recipe, why not try our Gluten-Free Raspberry Oatmeal?

The key to this cake is the quality of the ingredients. Ripe, juicy peaches are essential for creating that delightful syrup. The almond flour in the batter enhances the peach flavor, resulting in a delicious combination. If you’re new to gluten-free baking, be sure to check out The Ultimate Guide to Gluten-Free Baking for helpful tips and tricks.

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Worried about the cake being too crumbly? A touch of xanthan gum helps to bind the gluten-free ingredients, providing a perfect texture. You can easily adapt this recipe to be dairy-free by substituting vegan butter and milk. For another delicious twist, consider adding lemon zest to the batter.

Gluten-Free Peach Upside-Down Cake Recipe

Follow these simple steps to create a delicious gluten-free peach upside-down cake that’s perfect for any occasion.

Top tips for the perfect gluten-free peach upside-down cake

  • Line the cake pan: Use parchment paper to prevent peaches from sticking.
  • Use yellow peaches: For best flavour and appearance.
  • Cut peaches correctly: Aim for ½-inch (1-1.5cm) thick slices.
  • Pack peach slices tightly: Ensure a beautiful, compact layer.
  • Use room temperature ingredients: For a soft, even cake crumb.
  • Add xanthan gum: To prevent a crumbly gluten-free cake.
  • Invert while hot: Cool for only 5-10 minutes before inverting.
  • Optional lemon zest: Add for extra flavour!

Ingredients:

Peach Layer:

  • Softened butter, for greasing
  • 50g (¼ cup) caster/superfine or granulated sugar
  • 3-4 medium fresh peaches, pitted, and sliced (yellow peaches recommended)

Vanilla Cake:

  • 150g (¾ cup) caster/superfine or granulated sugar
  • 140g (1 stick + 2 tbsp) unsalted butter, softened
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
  • 3 large eggs, room temperature
  • 210g (1¾ cups) gluten-free plain flour blend (ensure it’s a blend suitable for baking)
  • 100g (1 cup) almond flour
  • 1 ½ tsp baking powder
  • ½ tsp xanthan gum (omit if your flour blend already contains it)
  • ¼ tsp salt
  • 90g (¼ cup + 2 tbsp) whole milk, room temperature

Instructions:

Peach Layer Preparation:

  1. Preheat the oven: Adjust the rack to the middle position and preheat to 350ºF (180ºC).
  2. Prepare the pan: Lightly butter a 9-inch (23cm) round cake pan. Line the bottom with parchment paper and butter the paper generously. (Avoid springform pans to prevent leaks.)
  3. Add sugar: Sprinkle the sugar evenly across the bottom of the prepared pan.
  4. Slice peaches: Cut the peaches into approximately ½-inch (1-1.5cm) thick slices.
  5. Arrange peaches: Place the peach slices on top of the sugar, packing them tightly to completely cover the bottom of the pan. Create a neat outer circle, then fill in the center, cutting pieces as needed to fill gaps.
  6. Set aside: Keep the prepared peach layer ready.

Vanilla Cake Batter:

  1. Cream butter and sugar: Using a stand mixer with the paddle attachment (or a hand mixer), cream together the softened butter, sugar, and vanilla until the mixture is pale and fluffy.
  2. Add eggs: Add the eggs one at a time, mixing well after each addition until fully incorporated. Ensure eggs are at room temperature to maintain emulsion.
  3. Combine dry ingredients: In a separate bowl, whisk together the gluten-free flour blend, almond flour, baking powder, xanthan gum, and salt.
  4. Combine wet and dry: Gradually add the dry ingredients and milk to the creamed mixture, alternating between dry and wet. Begin and end with the dry ingredients. Mix well after each addition to create a smooth batter.
  5. Pour batter: Gently dollop the cake batter over the peach layer, then smooth it out evenly.

Baking:

  1. Bake: Bake in the preheated oven for 45-50 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean. If the cake browns too quickly, cover it loosely with aluminum foil.

Inverting and Serving:

  1. Cool slightly: Let the cake cool in the pan for just 5-10 minutes.
  2. Invert: Carefully invert the cake onto a large serving plate while it’s still hot. If necessary, run a knife around the edges to loosen it.
  3. Serve: Enjoy the cake warm or at room temperature. Pairs perfectly with vanilla ice cream or lightly sweetened whipped cream.

Storage:

Store the peach upside-down cake in a closed container at room temperature for 2-3 days.

More summer desserts

Gluten-Free Peach Upside Down Cake: A Summer Delight

Indulge in this scrumptious gluten-free peach upside-down cake, perfect for showcasing the season’s freshest peaches. With a soft, buttery vanilla sponge and a luscious layer of tender peaches, this cake is surprisingly simple to make. The peaches release their natural juices during baking, creating a delectable syrup that infuses the cake with moisture and flavor. Here’s how to bring this delightful dessert to your table:

Ingredients

Peach Layer:

  • softened butter, for greasing the cake pan
  • 50 g (¼ cup) caster/superfine or granulated sugar
  • 3-4 medium fresh peaches, pitted (Make sure that your peaches aren’t overly ripe – they should be juicy and flavourful but not too soft. You don’t need to peel them.)

Vanilla Cake:

  • 150 g (¾ cup) caster/superfine or granulated sugar
  • 140 g (1 stick + 2 tbsp) unsalted butter, softened
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
  • 3 US large/UK medium eggs, room temperature
  • 210 g (1¾ cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn’t have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)
  • 100 g (1 cup) almond flour
  • 1½ tsp baking powder
  • ½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum or other binders.)
  • ¼ tsp salt
  • 90 g (¼ cup + 2 tbsp) whole milk, room temperature

Nutritional Information & Gluten-Free Benefits

This gluten-free peach upside-down cake is not only delicious but also offers several nutritional benefits, especially for those avoiding gluten. By using a gluten-free flour blend and almond flour, this cake eliminates gluten, making it suitable for individuals with celiac disease or gluten sensitivity.

  • Gluten-Free Flour Blend: Provides a base without gluten, which can cause digestive issues for sensitive individuals. Look for blends that include a mix of rice flour, tapioca starch, and potato starch for the best texture.
  • Almond Flour: Adds a boost of healthy fats, protein, and vitamin E. It also contributes to the cake’s moist and tender crumb.
  • Peaches: Offer vitamins A and C, as well as fiber, supporting overall health and digestion.

Note: Nutritional values can vary based on specific ingredients used. For precise details, use a nutritional calculator with the exact brands and quantities.

Tips and Variations for the Perfect Cake

Here are some essential tips to ensure your gluten-free peach upside-down cake turns out perfectly every time, along with variations to suit different dietary needs and preferences:

  • Peach Perfection: Opt for yellow peaches that are firm yet ripe for the best flavor and texture. Avoid overly ripe peaches, as they can become mushy during baking.
  • Dairy-Free Option: Easily make this cake dairy-free by substituting the unsalted butter with a vegan butter block and the whole milk with a non-dairy milk alternative such as almond or soy milk.
  • Enhance the Flavor: Add a touch of lemon zest to the vanilla cake batter for a bright, citrusy note that complements the peaches beautifully.
  • Prevent Sticking: Ensure the peaches don’t stick to the pan by generously buttering the parchment paper lining the bottom of the cake pan.
  • Xanthan Gum: If your gluten-free flour blend doesn’t contain xanthan gum, adding ½ teaspoon helps to bind the ingredients and prevents the cake from becoming too crumbly.
  • Cooling and Inverting: Allow the cake to cool for only 5-10 minutes before inverting it onto a serving plate. Cooling it for too long can cause the peaches to stick to the pan.

Instructions

Peach layer:

  1. Adjust the oven rack to the middle position and pre-heat the oven to 350ºF (180ºC). Lightly butter a 9-inch (23cm) round cake pan and line its bottom with a round of parchment/baking paper. Generously butter the parchment/baking paper as well.
  2. Tip: Don’t use a springform pan, as some of the peach juices could leak out during baking.
  3. Sprinkle the sugar in an even layer on the bottom of the prepared cake pan.
  4. Cut the peaches into about ½-inch (1-1.5cm) thick slices/wedges.
  5. Arrange the peach slices on top of the sugar layer, packing them as closely together as possible, so that they completely cover the bottom of the pan. I recommend creating a fairly neat outer circle of the peach slices, and then you can be a bit more relaxed about how you fit them together in the middle (the pattern in the centre will depend on the size of your peaches). See blog post for photos.
  6. You can cut some of the peach slices into smaller pieces to fill any holes – this will prevent the batter from getting underneath the peaches in the oven. You really want them to be tightly packed, this will give you the prettiest end result.
  7. Set aside until needed.

Vanilla cake:

  1. Using a stand mixer fitted with the paddle attachment or a hand mixer fitted with the double beaters, cream the butter, sugar and vanilla together until pale and fluffy.
  2. Add the eggs, one at a time, mixing well after each addition, until well combined.
  3. Tip: It’s very important that your eggs are at room temperature and that you add them one at a time. This way, you’ll maintain the emulsion of the butter as much as possible. If you forgot to take your eggs out of the fridge, place them in warm water for 5-10 minutes before using them.
  4. In a separate bowl, whisk together the gluten free flour blend, almond flour, baking powder, xanthan gum and salt.
  5. Beginning and ending with the dry ingredients, alternately add the dry ingredients (in three batches) and the milk (in two batches) to the butter-sugar mixture, whisking well after each addition, until you get a smooth cake batter with no flour clumps.
  6. Tip: This alternating way of adding dry and wet ingredients helps to maintain the emulsion of the butter in the cake batter as much as possible. When alternating dry and wet ingredients, make sure to end with the dry.
  7. Dollop the batter on top of the peach layer and smooth it out into an even layer.
  8. Bake at 350ºF (180ºC) for about 45-50 minutes or until the cake is golden brown on top, well risen and an inserted toothpick or cake tester comes out clean. If the cake starts browning too much or too quickly, cover it with a sheet of aluminium foil (shiny side up) and continue baking until done.

Inverting & serving the upside down cake:

  1. Allow the cake to cool in the cake pan for 5-10 minutes, then carefully invert it onto a large plate while it’s still hot. (Run a knife or a small offset spatula along the edges of the cake to loosen it from the pan if necessary.)
  2. Tip: Don’t cool it for longer than that, otherwise your cake can end up sticking to the baking pan when you try to remove it.
  3. Serve the cake either warm or cooled completely to room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened vanilla whipped cream.

Storage

The peach upside down cake keeps well in a closed container in a cool, dry place for 2-3 days .

Enjoy this delightful gluten-free treat, perfect for summer gatherings or a special dessert! Be sure to share your creations with us!

Essential Equipment for This Recipe

To prepare this delicious recipe, you’ll need the following kitchen tools:

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