Description
In this easy gluten-free peach upside down cake, sweet juicy peaches flavored with cinnamon sugar and baked with a simple batter, making an easy summer dessert or sweet snack perfect for taking advantage of abundant summer peaches (but you can always use canned peaches if you prefer). Totally dairy-free too!
Ingredients
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup white sugar
- 1/2 cup unsalted dairy-free butter, divided
- 1 cup dairy-free cream cheese
- 3 eggs
- 2 cups gluten-free measure-for-measure flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1/3 cup unsweetened almond milk
- 4 fresh peaches, cored and sliced
Instructions
- Preheat and Grease: Preheat the oven to 360F and grease a deep 9”x13” baking pan with nonstick cooking spray.
- Prepare Peaches and Place on Baking Pan: Wash the peaches and cut into slices. Transfer half of the peaches to the bottom of the prepared baking pan.
- Prepare Cinnamon-Sugar Mixture: Mix brown sugar and cinnamon.
- Drizzle Butter and Cinnamon-Sugar Over Peaches: Melt 4 tablespoons of dairy-free butter and drizzle 2 tablespoons of the melted butter over the peaches (the other 2 tablespoons are for the second layer of peaches). Sprinkle half the amount of the brown sugar and cinnamon (the other hald is for the second layer of peaches).
- Beat Butter and Sugar: Beat the remaining soft dairy-free butter with sugar until combined.
- Add Cream Cheese: Add the dairy-free cream cheese and beat for another minute on high speed.
- Add Eggs: Add eggs one at a time, beating each time until combined.
- Add Dry Ingredients to Wet Ingredients: Whisk the gluten-free measure-for-measure flour, baking powder and salt until combined. Add the flour mixture to the bowl with wet ingredients in three steps.
- Mix Until You Get a Thick Batter: The result of mixing should be a thick batter without lumps, which will slowly fall from a spoon.
- Cover Peaches with Batter: Transfer half of the batter on top of the first layer peaches, using a spatula to spread it out evenly.
- Prepare Second Layer of Peaches: Put the second half of the peaches on the batter, top with the remaining melted butter and sprinkle with cinnamon sugar.
- Top Second Layer of Peaches with Batter: Cover the peaches with the remaining dough and flatten.
- Bake Until Golden Brown: Cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 20 minutes until the top of the upside down peach cake is golden brown.
- Cool Before Removing: Let the gluten-free upside-down peach cake cool for 15 minutes in the pan, then carefully invert the baking dish onto a plate or cutting board.
- Slice and Serve: Cut into pieces and serve. (You can top the cake with syrup, glaze or dairy-free caramel, or even a scoop of ice cream if you want a more decadent dessert).
Notes
Brown Sugar: I used dark brown sugar, but you can also use light brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and does not raise your blood sugar level).
Cinnamon: I like flavoring the peaches with ground cinnamon, but if you aren’t a fan of cinnamon, feel free to leave it out instead.
Sugar: I used white sugar, but you can also use cane sugar, light brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and does not raise your blood sugar level).
Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free. You may also use coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.
Cream Cheese: I used dairy-free cream cheese to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use regular cream cheese instead.
Eggs: Eggs help to bind the ingredients together, so make sure to include them.
Gluten-Free Flour: For this recipe, make sure to use a good-quality gluten-free measure-for-measure flour blend (also known as gluten-free 1:1 flour that is a 1:1 substitute for normal wheat flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to bind the ingredients together, so much sure to add it in if your gluten-free blend doesn’t already include it.
Baking Powder: Since baking powder is the only leavening agent that helps the batter to rise, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but if you don’t enjoy the taste of vanilla feel free to leave it out.
Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use other non-dairy milks (such as cashew milk, rice milk, tigernut milk, soy milk, coconut milk etc). Alternatively, if you are not lactose-intolerant, go ahead and use normal milk instead.
Peaches: During the summer months, I highly recommend using fresh peaches which are abundant and easily accessible. However, feel free to use canned peaches if that’s what you have. Alternatively, you can also make this gluten-free upside down cake with other stone fruit (such as nectarines, apricots and plums).
Storing: To store, place this peach upside down cake in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 4 days.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Cake
- Method: Baking
- Cuisine: American
