This moist, delicious Gluten Free Peach Upside Down Cake is bursting with flavor from fresh fruit and caramelized sugar. Serve it warm with whipped cream or ice cream.
Note: If you don’t have a cast iron skillet, you can caramelize your butter and sugar in any skillet. Then, once melted, simply pour the sugar mixture into a baking pan before moving to the next step.
Sometimes the fruit bubbles up and over. You can place a sheet pan on the shelf under the cake to catch any drips.
1 1/2 sticks
Salted Butter
room temperature (12 Tbsp)
3/4 cup
Granulated Sugar
2 tsp
Vanilla
2
Eggs
room temperature
1/2 cup
Whole Milk
Sugar Glaze & Fruit Layer
3 Tbsp
Salted Butter
1/4 cup
Brown Sugar
3 cups
Peaches
skinned and sliced
1 cup
Blueberries
Instructions
Preheat the oven to 350°F and prep your fruit.
Whisk or sift together the flour and baking powder. Set aside. In a stand mixer, beat the butter and sugar until fluffy (about 2 minutes). Add the vanilla and then the eggs, one at a time. Beat until smooth and fully incorporated.
Stir in half the flour mixture, then the milk, then the remaining dry ingredients. Do not overmix; stir just until the flour is barely incorporated into the batter. Set aside.
Melt butter in a 10-inch cast iron skillet over medium-high heat.
Add brown sugar and whisk the sugar into the butter to bring to a slow boil. Whisk for 2-4 minutes, until the mixture is thick and smooth. Remove from heat.
Arrange the fruit in the bottom of the skillet in a pinwheel design. Gently dollop the batter over the fruit, then gently smooth with a metal spatula so there is an even layer over all of the fruit.
Bake in preheated oven for 30-40 minutes or until: the top of the cake is golden brown, it begins to pull away from the sides of the pan and a toothpick comes out clean.
Remove the cake from the oven and place it on a cooling rack. Let the cake settle for a minute, until any fruit that has traveled up the sides has stopped bubbling. (Do not let the cake completely cool, or it will be very difficult to remove.) Run a knife around the edges of the cake. Place a plate or serving platter over the cake and, using hot pads, carefully flip it all over. Gently remove the cake pan.