Gluten Free peach upside down cake
A Peach upside-down cake is a delightful dessert made by arranging sliced peaches in a caramel buttery sauce at the bottom of a cake pan.
A batter, typically a buttery and moist cake batter, is then poured over the top. During baking, the fruit caramelizes and creates a sweet, sticky topping when the cake is flipped over after baking. The result is a moist, fruity cake with a beautiful presentation, perfect for any occasion.
- 3 Peaches (Peeled and Sliced)
- 80 g Butter (Salted)
- 2/3 cup Brown Sugar
- 1/4 Cinnamon
- 1 1/4 cup Gluten Free Plain Flour
- 1/4 tsp Baking Powder
- 1/4 Salt
- 125 g Butter
- 1 Egg
- 1 Vanilla Extract
- 1/2 Milk
Preheat oven to 180C. (Not fan forced) and prepare a square (approx. 20cm) cake pan with baking paper.
Prepare the peaches first by combining the butter, brown sugar and cinnamon in a microwave safe bowl. Carefully heat until butter is just melted (approx. 30 seconds). Spread mixture into prepared pan and then lay the sliced peaches over the top. Set aside.
In a medium bowl whisk together flour, baking powder and salt and set aside.
In a large bowl beat the butter on medium with electric hand mixer until light and fluffy. Add in egg and vanilla extract until combined.
Alternating between the flour and milk, add to butter mixture, beating on low after each addition.
Spread batter evenly over the peaches in the pan and then bake for 40 minutes or until golden brown and cooked through.
Cool in pan and then flip onto large serving plate. Let cool for 10 minutes and them serve warm.