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.

AM Northwest: Blue Steak Salad and Salty Pappas

Today started super awesome. I was invited back on our local morning show, AM Northwest (PDX, KATU Channel 2) to cook up a 4th of July menu that goes beyond burgers and hotdogs… and here’s what we cooked up:

  • Blue Mixed Greens Salad with Marinated Flank Steak
  • “Salty Papas”
  • Red White and Blue Whipped Parfait

The recipes follow the video… and, in the video you’ll see the technique to use for salting the Salty Papas. Also, as I say in the segment, this is a great ‘deconstruct able’ meal. What this means is that you can prepare everything on the menu and gear it towards adults – but every recipe has elements that you can pull out and serve to the kids without additional effort. For example, my kids don’t eat this particular salad, but they love steak, pears, and the potatoes.

So – enjoy! If you will have children around, I suggest grilling up some corn on the cob while you’re at it. That way if they choose to forgo the salad, they can still have a yummy veggie to add to their plate.

Thanks for being here – and let me know if you try and of these recipes!

Rebel on,

Elisha

Here are the recipes – all recipes make approx 4 servings.

Blue Mixed Greens Salad
4 handfulls of mixed greens
1 Bosc pear, diced
1/4 cup red onion, diced
1/2 cup blue cheese crumbles
A drizzle of EVOO (extra virgin olive oil)
A drizzle of balsamic vinegar
NOTE: Add a little bit of EVOO and balsamic at a time because dressing this salad requires less than you might think! You can always add more, but if you add too much you can’t go back.
Toss salad until all ingredients are evenly coated with EVOO and balsamic. Serve salad on plate and top with a serving of sliced marinated flank steak.
Marinade for Flank Steak
1/4 cup fresh squeezed lemon juice
1/2 cup soy sauce
Garlic powder
Coarse black pepper
Dust one side of flank steak with a light coating of garlic powder; follow with a light coating of black pepper. Pour the lemon juice and soy sauce over the meat. Flip the meat from side to side in the marinade until both sides are fully coated with marinade. Cover will tin foil and refrigerate.
Remove steak from fridge about 20-30 minutes before you are ready to grill. Grill steak on direct, medium high setting for 15 minutes, turning once. Remove steak from grill and cover tightly with tin foil; allow steak to sit for at least 10 minutes before cutting into thin strips.
“Salty Papas” (aka Salty Potatoes)
1 pound of fingerling potatoes
Kosher salt
Put potatoes in a pot and cover with water. Cook potatoes on high heat at a rapid boil until soft when pierced with a fork. Once tender, drain off all water and return to stove.
Potatoes should be in a single layer on the bottom of the pan. (Depending on the size of your pot, you may have to complete this step in two batches.) Sprinkle all the potatoes with kosher salt (approx 1 TBSP per pound), cover and cook at medium high heat for 1 minute. While potatoes are still covered, begin to shake pan from side to side so that potatoes become fully coated in salt and do not stick to pan. Return to heat for 30 seconds and shake again. Do this several times until potatoes no longer look moist and there is a white powdery look to the skins. Remove from heat and place in a single layer on a platter until ready to serve. Serve with Cilantro Dipping Sauce.
Cilantro Dipping Sauce
1/2 cup packed cilantro
1/3 cup olive oil
1 tsp lemon juice
2 cloves of garlic
a pinch of kosher salt
Add all ingredients into a food processor until paste-like. Serve beside Salty Papas.
Red White and Blue Whipped Parfait  
2 cups Blueberries
2 cups Strawberries, sliced into slivers
Homemade Whipped Cream
Create a bed of whipped cream in a small dessert bowl. Place blueberries and strawberries side by side, then top with a dollop of whipped cream. Enjoy.
Homemade Whipped Cream
2 cups heavy whipping cream
1/4 cup confectioners sugar
Place cream and sugar in a bowl and whip on high speed with a mixer until stiff peaks form. (This should take 3-4 minutes.) Enjoy.

Ladies, Meet Ataulfo


We are coming into the season of this bundle of sweetness: the ataulfo mango. Depending on where you find them they are also called “Manila” and “Champagne” mangos… our family just calls them candy.

They are amazing.

Juicy, vibrant in color, and string-less.

I just picked some up at our local Costco (every time I see them there I wanna do a happy dance!), and every nibble makes me feel like I’m back in the islands. When you find them you want them to be bright orange with yellow undertones and you don’t want them mushy when you give them a little squeeze. (If you buy them a little underripe, just put them in a brown paper bag for a couple of days and they will ripen right up.)

We eat them freshly skinned, over homemade pancakes or waffles, and, of course, over quinoa as either a super porridge breakfast or an “afternoon delight”.

Keep an eye open for them… I promise you’ll fall in love.

Here’s the recipe for the photo above:

  • 1/2 cup of quinoa (pre-cooked and cold out of the fridge)
  • 1/2 cup of whole milk, plain yogurt
  • 1/2 a ataulfo mango, diced
  • a sprinkle of frozen blueberries
  • a sprinkle of unsweetened coconut

Eat up, mama… that’s SUPER FOOD for sure!

Enjoy!