Gluten Free Summer Peach Upside Down Cake
Summery cake with tons of caramelized peaches
Servings: 10 people
Calories: 250kcal
Equipment
- 2 9-inch round cake pans
- Parchment paper
- Electric hand or stand mixer
Ingredients
For the upside down and on top bit:
- 5-7 ripe medium-sized peaches
- 1 Cup white sugar 266g
- 1/2 Cup water
- pinch salt
For the cake:
- 3/4 Cup white sugar 200g
- 1/2 Cup softened salted butter 113g
- 3 large eggs
- 1/3 Cup sour cream 75g
- 1 tsp vanilla extract
- 3/4 Cup gluten free flour 1-1 mix 145g
- 1/2 tsp xanthan gum (unless your mix already has some in it)
- 1/2 Cup almond meal or flour 90g
- 1/4 tsp ground nutmeg
- 3/4 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350° Fahrenheit. Lightly butter two 9-inch round cake pans and then line with parchment. Start by assembling the upside down bit. Cut and pit the peaches, slicing into 1/4-inch thick pieces (not too thick) and laying them in whatever pattern you like in the bottom of each pan so that the entire base of the pan is covered in peach slices.
- Then, in a small saucepan, heat the 1 cup sugar and 1/2 cup water over medium high heat. Stir the mixture until the sugar dissolves completely, and then continue to boil on medium low heat, 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 arrangements in each pan. If you run out of caramel sauce, you can always make a second batch! Set aside the pans.
- Then, make the cake batter. In a medium bowl, use an electric hand or stand mixer to beat together the sugar and butter until light and fluffy. Beat in the eggs one at a time, the vanilla, and the sour cream, then slowly mix in the flour, almond flour, baking powder, nutmeg, and salt. Pour half of the batter into each pan over the caramel and peaches, spreading evenly (it will be a thin layer). If you'd like, you can peel, pit, and slice any extra peaches and lay them in a pattern on the top of the cake batter.
- Bake for 30-40 minutes or until top is golden brown and set (does not jiggle) and a knife or skewer inserted into the center of the cake comes out clean. Let the cake cool almost completely before serving. This cake is wonderful on it's own or topped with vanilla ice cream or cream!