https://theloopywhisk.com/2024/07/19/gluten-free-peach-upside-down-cake/
INGREDIENTS
Peach layer:
- ▢ softened butter, for greasing the cake pan
- ▢ 50 g (¼ cup) caster/superfine or granulated sugar
- ▢ 3-4 medium fresh peaches, pitted
Vanilla cake:
- ▢ 150 g (¾ cup) caster/superfine or granulated sugar
- ▢ 140 g (1 stick + 2 tbsp) unsalted butter, softened
- ▢ 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- ▢ 3 US large/UK medium eggs, room temperature
- ▢ 210 g (1¾ cups) plain gluten free flour blend
results.)
▢ 100 g (1 cup) almond flour
▢ 1½ tsp baking powder
▢ ½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum or other binders.)
▢ ¼ tsp salt
▢ 90 g (¼ cup + 2 tbsp) whole milk, room temperature- Directions
Peach layer:
Adjust the oven rack to the middle position and pre-heat the oven to 350ºF (180ºC). Lightly butter a 9-inch (23cm) round cake pan and line its bottom with a round of parchment/baking paper. Generously butter the parchment/baking paper as well.
Sprinkle the sugar in an even layer on the bottom of the prepared cake pan.
Cut the peaches into about ½-inch (1-1.5cm) thick slices/wedges.
Arrange the peach slices on top of the sugar layer, packing them as closely together as possible, so that they completely cover the bottom of the pan. I recommend creating a fairly neat outer circle of the peach slices, and then you can be a bit more relaxed about how you fit them together in the middle (the pattern in the centre will depend on the size of your peaches). See blog post for photos.
You can cut some of the peach slices into smaller pieces to fill any holes – this will prevent the batter from getting underneath the peaches in the oven. You really want them to be tightly packed, this will give you the prettiest end result.
Set aside until needed.- Vanilla cake:
Using a stand mixer fitted with the paddle attachment or a hand mixer fitted with the double beaters, cream the butter, sugar and vanilla together until pale and fluffy.
Add the eggs, one at a time, mixing well after each addition, until well combined. - In a separate bowl, whisk together the gluten free flour blend, almond flour, baking powder, xanthan gum and salt.
Beginning and ending with the dry ingredients, alternately add the dry ingredients (in three batches) and the milk (in two batches) to the butter-sugar mixture, whisking well after each addition, until you get a smooth cake batter with no flour clumps.
Dollop the batter on top of the peach layer and smooth it out into an even layer.
Bake at 350ºF (180ºC) for about 45-50 minutes or until the cake is golden brown on top, well risen and an inserted toothpick or cake tester comes out clean. If the cake starts browning too much or too quickly, cover it with a sheet of aluminium foil (shiny side up) and continue baking until done.- Inverting & serving the upside down cake:
Allow the cake to cool in the cake pan for 5-10 minutes, then carefully invert it onto a large plate while it’s still hot. (Run a knife or a small offset spatula along the edges of the cake to loosen it from the pan if necessary.)
