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–+ servings
A round peach upside-down cake with glazed peach slices on top, placed on a white plate, surrounded by fresh peaches and a bowl of whipped cream.

Gluten-Free Peach Upside Down Cake (no almond flour)

This gluten-free upside down cake features juicy fresh peaches baked beneath a tender vanilla cake made without almond flour. A buttery brown sugar topping forms right in the pan, so there's no need to make a separate caramel sauce. An optional splash of bourbon adds extra depth while nutmeg lets the fresh peach flavor take center stage.
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time and Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings 8

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.
  • Peel and pit the peaches. Cut them into ⅓-inch-thick slices.
  • 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.
  • In a medium bowl, sift together the flour, cornstarch, baking powder, salt, and nutmeg. Set aside.
  • 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.
  • 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.