Gluten-Free Peach Upside Down Cake with Almond Flour

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.

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• Why You'll Love This Recipe
• Ingredients & Substitutions
• Instructions
• How to Remove Skins From Fresh Peaches
• Variations
• Storage
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• Recipe
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Why You'll Love This Recipe

This Gluten Free Peach Upside Down Cake is made with ultra flavorful, fresh in-season juicy peaches. Canned peaches are fine to use out of peach season and are still very flavorful. 

The buttery gluten-free cake is made with a blend of almond flour and a gluten-free flour blend which provides the perfectly light and tender crumb. The almond flavor of the cake is enhanced with almond and vanilla extract, making the cake so delicious even on it's own!

This cake is so easy to make, no need for a cake mix! Only a few simple pantry ingredients are required! This is a small batch recipe, making one 8 or 9-inch cake. Feel free to double the recipe for a 9x13 cake!

This cake is actually a twist on my gluten-free vanilla cake recipe, so if you like this recipe be sure to check out that one as well!

Serve this cake warm or at room temperature with fresh whipped cream or vanilla ice cream. The perfect snack cake for backyard bbq's, summer cookouts, or potlucks. Or serve it as a coffee cake at your next get together, I promise you'll get rave reviews!

If peaches are one of your favorite fruits, I'm confident you'll love this delicious cake made with fresh summer peaches!

Before you go, be sure to take a peek at this perfect gluten-free peach crisp! You can never have too many peach recipes! If you love baking with almond flour, check out this almond flour bread recipe.

Ingredients & Substitutions

• Sweet Peaches: You can use fresh in-season peaches or canned sliced peaches out of season. Drain canned peaches first.
• Gluten-free Flour Blend: King Arthur Gluten-Free Measure for Measure Flour was tested in this recipe. Other gluten-free all purpose flour blends with Xanthan Gum for baking, such as Bob’s Red Mill 1:1, should also work in this recipe.
• Almond Flour: Almond flour (not almond meal) adds great texture to the cake itself. If you cannot use almond flour, you may omit it without further substitutions. I get mine from Costco.
• Butter: Substitute Earth Balance Vegan Buttery Sticks for dairy-free.
• Buttermilk: For dairy-free, place ½ tablespoon of vinegar or lemon juice in a measuring cup, fill to the ½ cup mark with almond milk, soy milk, or other non-dairy milk. Let stand 5 minutes. (This trick works with regular milk as well if you don't have buttermilk.)

Instructions

This cake is so easy to make! See below for a walkthrough of the steps. As far as equipment, you'll need an 8 or 9-inch cake pan, either a square or round pan is fine, and some parchment paper. The cake can me mixed by hand but an electric mixer does come in handy!

1. If using fresh peaches, you may wish to remove the skins before slicing. If you like the extra texture, you can leave the skins on.
2. Layer melted butter and brown sugar in the bottom of the pan. Then arrange thin slices of peaches on top.
3. Whisk the dry ingredients together in a small bowl.
4. Blend the melted butter, sugar, and eggs.

1. Blend half of the flour mixture into the wet ingredients.
2. Then blend in half of the buttermilk.
3. Finish with remaining dry ingredients and the last of the buttermilk.
4. Spread the cake batter over the sliced peaches.
5. Bake the cake until golden brown and a toothpick inserted in center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes before turning it out onto a serving platter.

How to Remove Skins From Fresh Peaches

Removing the skins from peaches is super simple. You don't necessarily want to use a vegetable peeler because it may not work well and will remove too much of the peach flesh.

To peel skin from the peaches:

1. Simply drop the peaches into a pot of boiling water for 30 seconds.
2. Remove the peaches and place them in an ice bath.
3. Once cool enough to handle, the skins should easily peel off using just your fingers or a paring knife.
4. Then you can cut the peaches in half going around the pit, remove the pit, and slice the peaches lengthwise.

Variations

• Go the classic route and substitute peaches with canned pineapple slices for a pineapple upside down cake.
• Substitute any stone fruit for the peaches, such as nectarines or plums.
• Sprinkle sliced almonds on the brown sugar before arranging the peach slices. They add a little extra texture!
• Layer some berries, such as blueberries or blackberries, in along with the peaches!

Storage

The cake is best eaten as fresh as possible, ideally the day it’s baked.

Once cooled, you may store this cake in an airtight container at room temperature for 2-3 days.

I hope you enjoy this gluten-free peach cake! This recipe may quickly become one of your favorite gluten-free desserts. The moist cake is light, tender, and buttery with flavorful peaches that just scream for scoop of vanilla ice cream!

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