This gluten-free peach upside down cake combines caramelized fruit with a tender almond flour base. It is an easy-to-bake dessert that works perfectly for summer gatherings or potlucks.

List of ingredients

3 Tablespoons butter (or Earth Balance vegan buttery sticks) – for the caramel base.
1/2 cup brown sugar – creates the caramelized topping.
3 or 4 medium-sized peaches (or 1 can sliced peaches, drained) – use ripe fruit for best flavor.
1 cup gluten-free flour (King Arthur Measure for Measure) – provides the main structure.
1/2 cup almond flour – adds moisture and a tender crumb.
2 Tablespoons cornstarch – helps with binding and stability.
1 1/4 teaspoon baking powder – leavening agent for lift.
1/4 teaspoon baking soda – assists in browning and rise.
1/2 teaspoon salt – balances the sweetness.
3/4 cup sugar – sweetens the cake batter.
1/2 cup butter (oil or Earth Balance vegan buttery sticks) – for a rich, buttery flavor.
2 large eggs – binds the batter together.
1/2 teaspoon vanilla – adds aromatic sweetness.
1/2 teaspoon almond extract – enhances the almond flour flavor.
1/2 cup buttermilk (or 1/2 tablespoon vinegar + enough milk to reach 1/2 cup) – adds acidity and tenderness.

step-by-step instructions

Prepare Oven and Pan: Preheat your oven to 350°F. Grease an 8 or 9-inch cake pan and line the bottom with parchment paper to ensure easy release.
Create the Topping: Melt 3 tablespoons of butter and pour it evenly over the bottom of the cake pan. Sprinkle 1/2 cup of brown sugar over the melted butter.
Layer the Fruit: Arrange sliced peaches on top of the sugar and butter. Set the pan aside while preparing the batter.
Mix Dry Ingredients: In a small bowl, whisk together the gluten-free flour, almond flour, cornstarch, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a large mixing bowl, blend the granulated sugar and butter until smooth.
Add Wet Ingredients: Incorporate the eggs, vanilla, and almond extract into the butter mixture. Blend until the ingredients are well combined.
Combine Batter: Alternately blend the dry flour mixture and the buttermilk into the wet ingredients.
Final Mix: Beat the batter on medium speed for exactly 1 minute to ensure a consistent texture.
Layer and Bake: Pour the batter over the peaches in the pan and spread it evenly. Bake at 350°F for 40-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Flip: Let the cake cool in the pan for 10 minutes. Carefully flip the cake onto a serving plate and let it cool completely before serving.

Peach Preparation Guide

Blanching Peaches to Remove Skins

To remove skins without losing fruit, drop peaches into a pot of boiling water for 30 seconds. Immediately transfer them to an ice bath to stop the cooking process. Once cooled, the skins will slide off easily with your fingers or a small paring knife.

Selecting Properly Ripe Peaches

Choose peaches that have a slight give when gently pressed near the stem. They should smell fragrant and sweet, indicating they are ready for baking. Avoid peaches that are too mushy or those that feel hard like stones.

Slicing Peaches for Even Cooking

Cut each medium-sized peach into 6 slices, aiming for a thickness of 1/2 to 3/4 of an inch. Consistent thickness ensures that all slices caramelize at the same rate. If using canned peaches, slice any oversized pieces in half lengthwise.

Ingredient Substitutions and Options

Using Canned Peaches Out of Season

Canned sliced peaches are a reliable alternative when fresh fruit is unavailable. Ensure you drain the syrup thoroughly before arranging them in the pan to prevent the cake from becoming too wet. Pat them dry with a paper towel for the best results.

Dairy-Free Butter Alternatives

You can substitute Earth Balance vegan buttery sticks for traditional butter in both the topping and the cake. This maintains the rich flavor while making the recipe dairy-free. Ensure the substitute is at room temperature when creaming with sugar.

Creating Homemade Buttermilk

If you lack buttermilk, place 1/2 tablespoon of vinegar or lemon juice in a measuring cup. Fill the rest of the cup to the 1/2 cup mark with milk or a non-dairy alternative like almond milk. Let it stand for 5 minutes to allow the acidity to curdle the milk.

Omitting Almond Flour

Almond flour is used for texture, but it can be omitted if necessary. In this specific recipe, you can remove the almond flour without adding a direct replacement. The cake will still be delicious, though the crumb may be slightly less tender.

Choosing Different Gluten-Free Blends

King Arthur Measure for Measure flour is recommended for this recipe. However, other 1:1 gluten-free all-purpose blends that contain xanthan gum, such as Bob’s Red Mill, will also work. Always ensure your blend is designed for baking to maintain the cake’s structure.

Cake Variations

Creating a Pineapple Version

Substitute the peaches with canned pineapple slices to create a classic pineapple upside down cake. Use the same amount of brown sugar and butter for the base. Drain the pineapple slices well to avoid excess moisture in the batter.

Using Other Stone Fruits

Nectarines and plums are excellent substitutes for peaches in this recipe. Nectarines provide a similar texture and sweetness, while plums add a slight tartness. Slice them into the same thickness as the peaches for consistent baking.

Adding Sliced Almonds for Texture

Sprinkle a handful of sliced almonds over the brown sugar before adding the fruit. The almonds toast in the butter and sugar, adding a nutty crunch to the topping. This complements the almond flour used in the cake base.

Incorporating Mixed Summer Berries

Add blueberries or blackberries along with the peach slices for a more colorful topping. The berries burst during baking, creating pockets of tart juice. This variation pairs exceptionally well with the vanilla-almond flavor of the cake.

Baking and Serving Advice

Scaling for a Larger Pan

To make a larger cake in a 9×13 inch pan, double all the ingredients in the recipe. Ensure you spread the topping evenly across the larger surface area. Increase the baking time slightly and use the toothpick test to check for doneness.

Accurately Checking for Doneness

Insert a toothpick or thin skewer into the center of the cake. It is done when the toothpick comes out clean or with just a few moist crumbs attached. The top should be golden brown and the edges should slightly pull away from the pan.

Timing the Flip Perfectly

Let the cake rest in the pan for exactly 10 minutes before flipping. If you flip too early, the cake may break; if you wait too long, the caramelized sugar may stick to the pan. A quick flip onto a flat plate is the most effective method.

Recommended Serving Pairings

Serve this cake warm or at room temperature for the best experience. A scoop of vanilla ice cream or a dollop of freshly whipped cream balances the sweetness of the caramelized peaches. It also serves as an excellent coffee cake for morning gatherings.

Storage and Preservation

Room Temperature Storage

Store the cooled cake in an airtight container at room temperature for 2 to 3 days. Keeping it sealed prevents the gluten-free crumb from drying out. Avoid refrigerating the cake unless necessary, as this can change the texture of the butter.

Freezing for Long Term Use

You can freeze slices of the cake by wrapping them individually in plastic wrap and placing them in a freezer bag. This method preserves the moisture of the almond flour. Thaw the slices in the refrigerator overnight before eating.

Best Reheating Methods

To reheat, place a slice in a low oven (300°F) for a few minutes until warmed through. Alternatively, use a microwave on medium power for 15-20 seconds. Reheating helps the caramelized topping soften and regain its glossy appearance.

Common Troubleshooting

Preventing the Cake from Sticking

Always use parchment paper on the bottom of the pan, even if the pan is greased. Gluten-free cakes can be more fragile than wheat-based cakes. The parchment provides a physical barrier that ensures the caramelized topping releases cleanly.

Avoiding a Soggy Cake Bottom

If using canned peaches, ensure they are drained very well. If using fresh peaches that are overly juicy, you can lightly pat them with a paper towel. Too much liquid at the bottom of the pan can prevent the cake from setting properly.

Fixing a Dry Crumb

If the cake seems too dry, avoid overbaking by checking it 5 minutes before the timer goes off. Ensure you are using a gluten-free blend with xanthan gum. Adding a touch more buttermilk can also increase the moisture levels in future batches.

Frequently Asked Questions

Can I use almond meal instead of almond flour?

Almond meal is coarser than almond flour and may result in a grainier texture. For the lightest and most tender crumb, finely ground almond flour is preferred. If using meal, you can pulse it in a food processor to refine the texture.

Why did my cake shrink after flipping?

Shrinking usually occurs if the cake is flipped while it is still too hot. Allowing the cake to cool for 10 minutes allows the structure to set. This ensures the cake maintains its height and shape when moved to the plate.

Can this cake be made in a springform pan?

Yes, a springform pan works well for this recipe. However, you should still line the bottom with parchment paper. This prevents the sugar from leaking through the bottom and ensures the caramelized peaches stay attached.

Gluten-Free Peach Upside Down Cake with Almond Flour

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Author: samanthahayes
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Diet: Gluten-Free

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Description

Gluten-free Peach Upside Down Cake is the perfect summer cake. Caramelized peaches end up on top of a buttery almond flour cake that is light and tender. This easy to make cake is perfect for a summer cookout or potluck.

Ingredients

Scale

3 Tablespoons butter (or Earth Balance vegan buttery sticks)
1/2 cup brown sugar
3 or 4 medium-sized peaches (or 1 can sliced peaches, drained)
1 cup gluten-free flour (King Arthur Measure for Measure)
1/2 cup almond flour
2 Tablespoons cornstarch
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup butter (oil or Earth Balance vegan buttery sticks)
2 large eggs
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup buttermilk (or 1/2 tablespoon vinegar + enough milk to reach 1/2 cup. Let stand 5 min.)

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Instructions

Preheat: Preheat oven to 350°F. Grease an 8 or 9-inch cake pan and line bottom with parchment paper.
Bottom Layer: Melt 3 tablespoons of butter and pour over the bottom of the cake pan.
Sweeten: Sprinkle with 1/2 cup brown sugar.
Arrange: Arrange sliced peaches on top. Set aside.
Dry Mix: In a small bowl, whisk together gluten-free flour, almond flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Cream: In large mixing bowl, blend together granulated sugar and butter.
Wet Mix: Add in eggs, vanilla, and almond extract. Blend until well combined.
Combine: Blend in the flour mixture alternately with buttermilk.
Mix: Then, mix on medium speed for 1 minute.
Pour: Pour the batter over the peaches in the pan. Spread evenly.
Bake: Bake at 350°F, 40-50 minutes or until the top is golden brown and toothpick inserted in center comes out clean.
Flip: Let the cake cool in the pan for 10 minutes. Carefully flip cake out onto a serving plate. Cool before serving.

Notes

For fresh peaches, you can remove skins by dropping them in boiling water for 30 seconds, then placing them in an ice bath. Use ripe peaches for the best flavor.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 464 kcal
Sugar: 40 g
Sodium: 418 mg
Fat: 25 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 1 g
Carbohydrates: 57 g
Fiber: 4 g
Protein: 8 g
Cholesterol: 90 mg