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Gluten Free Upside Down Peach Cake

Updated: Jul 8

This gluten free upside down peach cake is a rich, fluffy, sweet dessert served at room temperature with the choice to top with cold whipped cream.

To Make the Cake:

Melt 1/4 butter and pour into a lightly greased with olive oil 9 inch round baking pan. Be sure to brush oil up the sides of the pan. Add fruit juice to melted butter and blend well. Sprinkle with brown sugar. Gently pierce peach slices with a fork and place in a single layer over sugar. You don't want the juice other than the 3 teaspoons you mixed with the butter. Just take the peaches.

In a large bowl, cream remaining room temperature soft butter with sugar and vanilla. It should be a fluffy consistency after beating with a hand mixer.

In a separate bowl, combine flour, tapioca flour, baking soda and salt. Add 1/4 of it to the creamed mixture alternating with adding milk. Beat well with the hand mixer. Continue pouring the flour mixture then the milk a little at a time until there's no more flour mixture or milk and it's mixed together well.

Spoon mixture over peaches. Sprinkle top with cinnamon. Place onto a cookie sheet to catch any drippings and place sheet into a 400 degree preheated oven. Bake 35 to 40 minutes. When a toothpick inserted into the center comes out clean, it's done.

Allow to cool for 10 to 20 minutes. Place a plate over the pan and turn upside down so that the cake comes out onto the plate. WARNING: Do not do this once the cake is completely cool as it won't come out in one piece. Don't do it when it is still too hot as it will crumble.

Serve with whipped cream on the side to allow people the choice to add it or not. Enjoy.

To Make The Whipped Cream:

For best results, you want everything to be very cold. Place the metal beaters and the bowl you will be mixing in into the refrigerator and allow them to get chilled.

Pour very cold heavy cream into the cold bowl. Add sugar and vanilla. Using an electric mixer on high, gradually mix the heavy cream, sugar and vanilla. Be sure to scrape sides and bottom of bowl to blend everything together. Mix on high until stiff peaks form. Place into the fridge, covered, and allow to get very cold again.

Serve next to cake to allow people the choice to add whipped cream or not. Enjoy.


For Cake:

Dole sliced peaches in 100% fruit juice

1/2 stick of butter at room temperature - 1/4 melted

3 teaspoons fruit juice from Dole peaches

1/4 cup brown sugar

3/4 cups sugar

1 teaspoon vanilla

1 cup gluten free flour - I prefer King Arthur's Measure for Measure

1/2 cup Tapioca flour

1/4 teaspoon salt

1 teaspoon baking soda

1/2 cup milk

cinnamon to sprinkle

For Whipped Cream:

2 cups heavy cream - very cold

1 cup sugar

1 teaspoon vanilla

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