GLUTEN FREE Peach & Blueberry Upside Down Cake

If you’re looking for something to do with all the amazing peaches arriving at the farmer’s markets this month, THIS. Use all peaches, or blend fruits like I did. Either way, know this: this is a VERY easy WOW-FACTOR dish everyone needs in their repertoire.

While I typically use regular all-purpose flour for this cake, this was the first time I attempted working with a gluten-free flour. And, let me tell you: this Bob’s Red Mill 1 to 1 Gluten Free Baking Flour performed EXACTLY like my regular flour. The cake was light and moist… and, tasty as all get out. So, if you’re wanting gluten-free, THIS IS IT.

PREP TIME: 30 minutes / COOK TIME: 30-40 minutes

INGREDIENTS:

SUGAR GLAZE / FRUIT LAYER

  • 3 TBSP salted butter
  • 1/4 cup brown sugar
  • 3 cups peaches, skinned and sliced
  • 1 cup blueberries

CAKE BATTER

  • 1 tsp Baking Powder
  • 1/2 Cup Whole Milk
  • 2 Large Eggs (room temperature… or ‘flash warmed’ in a bowl of warm water)
  • 2 tsp Vanilla

STEP 1:

Preheat the oven to 350°F and prep your fruit.

STEP 2: PREPARE THE BATTER

  1. Whisk or sift together the flour, baking power and salt. Set aside.
  2. 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 over-mix; stir just until the flour is barely incorporated into the batter. Set aside.

STEP 3: MAKE SUGAR GLAZE / FRUIT LAYER

Melt butter in a 10″ cast iron skillet with stove on medium high. Add brown sugar and whisk the sugar into the butter to bring to a slow boil. Wisk for 2-4 minutes until the mixture is thick and smooth. Remove from heat.(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 next step.)

STEP 4: ASSEMBLE THE CAKE

  1. Arrange the fruit in the bottom of the pan. If it’s in slices, you can create a pinwheel design around a circular pan – or, get creative. Set aside.Gently dollop the batter over the fruit then gently smooth with a pastry spatula so there is an even layer of batter over all the fruit.
  2. Bake in preheated oven for 30-40 minutes or until: a) the top of the cake is golden brown, b) it begins to pull away from the sides of the pan, and 3) a toothpick comes out clean. (NOTE: Sometimes the fruit bubbles up and over. You can place a sheet pan on the shelf under the cake to catch any drips.)
  3. 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 leaked up the sides has stopped bubbling.  (TIP: Do not let the cake completely cool or it will be very difficult to get it out of the pan.)!  Run a knife around the edges of the cake.  Place your cake plate over the cake and, using hot pads, carefully flip the cake over.  Gently remove the cake pan. Here’s a peek into how it all comes together in my FINEX cast iron 10″ skillet:

NOTE: Follow Bob’s Red Mill on Facebook and Instagram and watch for the release of the full length video – coming soon! And, yes, while my company, Relish Division, produced this video for Bob’s Red Mill, the recipe and the opinions are all my own 🙂 And, yes, that’s actually me in the video making the cake from scratch.

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