Summer Peach Upside Down Cake

Every summer in southern Oregon, our family would pile into the car in late July, trunk full of empty Costco boxes, crates, bags and coolers – any receptacle sturdy and large enough to carry home our precious, fragile cargo. The outing always seemed to land on one of the hottest, driest days of the deepest parts of summer, so seeking refuge in the leafy shade of acres of peach trees seemed the right thing to do. If any of you got the chance to go peach picking while you were growing up you may have the same sticky-sweet nostalgia that sinks you into a million summer moments when you bite into a peach. This cake lets you relive a bit of those memories with a cake that matches the dusky fire of summer sunsets.

While I think one of the best summer desserts is simply biting into a ripe peach, right off the tree, or right out of one of the dozen buckets of the soft, sun-ful orbs we would cart home, this cake spins those globes into caramelized, rustic sweetness that complements their fresh counterparts quite well. I think if my 8-year-old self, peach juice dripping down my chin as I devoured my fourth peach since my mother had started canning the 100+ pounds of fruit in our kitchen an hour earlier, would thoroughly approve of this caramelized show-stopper.

The original cake is from Florence Fabricant, who published her brilliant recipe in NYT cooking. I’ve changed a few things so that the cake is gluten free and is adjusted to account for the dryness of gluten free flours. I always like to substitute a bit of the gluten free flour for almond meal, as it tends to give cakes a moister texture, but that’s up to you! Other gluten free combinations like coconut flour with xanthan gum and a bit of tapioca starch might also be a good mix to use here.

Print Recipe

5 from 2 votes

Gluten Free Summer Peach Upside Down Cake

Summery cake with tons of caramelized peaches

Prep Time20 minutes mins

Cook Time35 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Diet: Gluten Free

Keyword: cake, peaches, summer, upside down cake

Servings: 10 people

Calories: 150kcal

Author: Amelia Farber

Equipment

• Pie pan

Ingredients

For the cake:

• 3/4 Cup gluten free flour 1-1 mix with xanthan gum
• 1/4 Cup almond meal or flour
• 1/2 Cup softened salted butter plus a bit more for greasing the pan
• 3/4 Cup white sugar
• 1/4 tsp ground nutmeg
• 3 large eggs
• 3/4 tsp baking powder
• 1/8 tsp salt

For the upside down bit:

• 3 ripe medium-sized peaches
• 1/2 Cup white sugar
• 1/4 Cup water

Instructions

• Preheat the oven to 350° Fahrenheit. Butter a 9-inch cake or pie pan then place a round piece of parchment paper on the bottom of the pan (just cut a circle out of the parchment roll) and butter that as well. Start by assembling the upside down bit. Cut and pit the peaches, slicing into 1/2-inch thick pieces and laying them in whatever pattern you like in the bottom of the pan. Be sure not to put too many peach slices in the center, or the cake will not set and be goopy.
• Then, in a small saucepan, heat the 1/2 cup sugar and 1/4 cup water over medium high heat. Stir the mixture until the sugar dissolves completely, and then continue to boil, watching closely, until it turns just amber in color (dark gold) (about 7 minutes). Take off the head immediately and pour (carefully and slowly) over the peaches – be sure to cover the entire peach arrangement. If you run out of caramel sauce, you can always make a second batch! Set aside the pan.
• In a medium bowl, whisk together the flour, baking powder, and nutmeg, then set aside. In another bowl, use an electric mixer to beat together the 3/4 cup sugar and 1/2 cup butter until light and fluffy. Beat in the eggs one at a time, then stir in the flour mixture using a spatula or wooden spoon. Pour the batter over the caramel and peaches, spreading evenly.
• Bake for 35 minutes or until top is golden brown and set (does not jiggle). Let the cake cool almost completely before serving. This cake is wonderful on it’s own or topped with vanilla ice cream!

Tag @sisterssansgluten on Instagram if you snap a photo of your cake!

Food photography and styling by Amelia Farber