Ingredients

• 2 cups Gluten Free 1-to-1 Baking Flour
• 1 tsp Baking Powder
• 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

• 3 Tbsp Salted Butter
• 1/4 cup Brown Sugar
• 3 cups Peaches skinned and sliced
• 1 cup Blueberries

Instructions

1. Preheat the oven to 350°F and prep your fruit.
2. 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.
3. 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.
4. Melt butter in a 10-inch cast iron skillet over medium-high heat.
5. 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.
6. 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.
7. 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.
8. 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.