There is something so satisfying about flipping this cake onto a serving platter and seeing a layer of glossy peaches waiting underneath. My gluten-free peach upside-down cake skips the fussy caramel sauce but still delivers a buttery brown sugar topping that lets fresh summer peaches shine. With no almond flour in the batter and an optional splash of bourbon for extra warmth, this is the peach cake I come back to every peach season.
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Skill Level: Intermediate
Flavor Remix: Try this recipe with nectarines (peel) or plums (don't peel).
Allergy Watch: Gluten Free, Dairy Free Option, Nut-Free
Fresh peach upside-down cake is one of those desserts that feels impressive without requiring complicated techniques. Most recipes have you make a separate caramel before assembling the cake. After testing that method several times, I found it created more dishes to wash and often left me with a topping that made the cake too soggy.
Instead, I melt the butter directly in the cake pan while the oven preheats. Once the brown sugar is sprinkled over the butter, it creates a rich syrup as the cake bakes without the extra work. It is simpler, cleaner, and gives the peaches plenty of room to be the star.
I also skipped almond flour, which is common in many gluten-free peach upside-down cake recipes. A combination of 1 to 1 gluten-free flour and cornstarch creates a cake with a tender crumb that stays light enough to support the juicy peaches. Rather than reaching for cinnamon, I use just a touch of nutmeg. It complements the fruit instead of competing with it. I use a similar method in my GF peach cobbler recipe.
Ingredient Notes
- Fresh Peaches: To easily peel your peaches follow the tutorial outlines in my gluten-free peach crisp recipe.
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Cornstarch: You can substitute additional flour but the added starch softens the crumb and keeps the cake tender without becoming dense.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
- Eggs: Room temperature.
- Vanilla: Or use an equal amount of vanilla paste.
- Bourbon: Completely optional, but it pairs beautifully with peaches and brown sugar. Most of the alcohol bakes off, leaving behind a warm, caramel-like flavor.
- Ground Nutmeg: I prefer nutmeg here because it enhances the peaches without overwhelming them. Ground ginger or cardamom also works well if you want a different flavor profile.
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How to Make Peach Upside Down Cake
A step-by-step visual guide for making gluten-free peach upside-down cake. You can skip to the recipe for the full written instructions.
Prep the Topping
Melt the butter directly in your cake pan. Swirl it around to coat the bottom and sides before sprinkling the brown sugar evenly over the butter.
Arrange the Peach Slices
Arrange the peach slices in a single, slightly overlapping layer. Taking a minute to neatly arrange them gives you a beautiful presentation once the cake is inverted.
Sift the Dry Ingredients
Sift together the dry ingredients first so the baking powder and cornstarch are evenly distributed throughout the flour.
Beat the Butter and Sugar
Cream the butter and sugar until noticeably lighter in color and fluffy before adding the eggs. This incorporates air into the batter, giving the finished cake a softer crumb.
Spread the Cake Batter Over the Peaches
Spread the batter gently over the peaches. If the brown sugar has hardened while you worked, don't worry. It melts again during baking.
Bake
Bake until the top is golden and a toothpick inserted into the center comes out clean.
Let the cake cool for about 10 minutes before inverting.
Jen's Recipe Notes
- Once the flour is mixed in, let the batter rest for 10 minutes. Gluten free flour absorbs moisture more slowly than wheat flour, and this short rest helps eliminate any gritty texture.
- Waiting too longer than 10 minutes to flip allows the caramelized topping to firm up and stick to the pan, while flipping immediately can cause the cake to fall apart.
- If a few peach slices stay behind, simply lift them out with a spatula and place them back on top. No one will ever know.
- Choose peaches that are ripe but not overly soft so they hold their shape while baking.
- Do not use a springform pan, the syrup will leak out, making a huge mess.
- Serve with a fancy homemade whipped cream or scoop of ice cream.
Make Ahead and Storing
Make Ahead: Bake the cake several hours before serving. It is wonderful slightly warm or at room temperature.
Storing: Cover tightly and store at room temperature for one day or refrigerate for up to four days.
Freezing: Do not freeze.
📖 Recipe
Gluten-Free Peach Upside Down Cake (no almond flour)
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Ingredients
- 11 Tablespoons (154 g) unsalted butter divided- 8 Tablespoons (1 stick) softened
- 2 Tablespoons (29.57 ml) bourbon optional
- ½ cup (110 g) brown sugar
- 3 large fresh peaches between 1.5 and 2 pounds
- ¾ cup (150 g) granulated sugar
- ¾ cup (93 g) 1:1 gluten-free flour with xanthan gum
- ¼ cup (32 g) cornstarch
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon (teaspoon) ground nutmeg
- 3 eggs 2 full eggs plus 1 yolk
- 1 teaspoon (4.93 ml) vanilla
Instructions
- Turn your oven on to 350 degrees to preheat. Line the bottom of a 9 inch pan with a round of parchment paper. Add 3 tablespoons of butter and the bourbon (if using) to the pan. Place ipan in oven to melt the butter while the oven is preheating.11 Tablespoons unsalted butter, 2 Tablespoons bourbon
- Peel and pit the peaches. Cut them into ⅓-inch-thick slices.3 large fresh peaches
- Once the butter has melted, remove the pan from the oven and tilt it to coat the bottom and sides with the butter. Sprinkle the brown sugar evenly over the butter. Arrange the peach slices in a single layer in the pan.½ cup brown sugar, 3 large fresh peaches
- In a medium bowl, sift together the flour, cornstarch, baking powder, salt, and nutmeg. Set aside.¾ cup 1:1 gluten-free flour with xanthan gum, ¼ cup cornstarch, ¾ teaspoon baking powder, ¼ teaspoon kosher salt, ¼ teaspoon ground nutmeg
- In another medium bowl, beat together the remaining butter and granulated sugar (using the paddle attachment if using a stand mixer) until light and fluffy. Beat in the eggs, one at a time. Mix in the vanilla. Add the flour mixture and mix until just combined. Let the batter rest for 10 minutes, then spread it evenly over the peaches. Don't worry if the sugar syrup has hardened. It will melt during baking.11 Tablespoons unsalted butter, ¾ cup granulated sugar, 3 eggs, 1 teaspoon vanilla
- Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let the cake cool for 10 minutes. Run a knife around the edge of the pan to loosen the cake, then place a serving platter over the pan and carefully invert the cake onto the platter. If any peach slices stick to the pan, gently remove them and arrange them back on top of the cake.
Equipment
- 9 inch round pan or pie plate
Notes
- Fresh peaches give the best texture. If using frozen peaches, thaw them completely and pat them dry before arranging them in the pan to remove excess moisture.
- For a thick cake layer, use an 8 inch pan.
- I find it hard to tell when this cake is done. I recommend using an instant read thermometer to ensure the cake layer is between 200 and 210 F.
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