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My family LOVES peaches! As a matter of fact, I get a bushel of them every year for canning, and I also make this easy Peach Caramel Upside-Down Cake.
As you may know from other Tumble into Love posts, my daughter is gluten and dairy free, so I work hard to find recipes that we all like, so that I’m not making two of everything. This peach caramel upside-down cake fits the bill!
They’ll never know it’s gluten & dairy free
I’ve also served this to friends and family without ever telling them it’s gluten and dairy free. Trust me, they’ll never know!
gorgeous and delicious!
Not to mention how beautiful this cake looks on a serving plate! Every year I feel the need to take a picture, because it looks like something out of a magazine. I’m always in awe that a recipe so simple looks so elegant.
Another true confession – I like to eat a slice of this cake for breakfast with a cup of coffee – just delish!
Remember, peach season only comes around once per year!
Helpful hints on choosing the best peaches
Peaches
Color of peaches is important. Look for a deep yellow color. If there’s green on it, it’s not ready.
You can tell if a peach is ripe by a gentle, yet firm squeeze (but not too hard – don’t bruise it). When there’s a little bit of a give there, it means that the fruit is almost ripe. Leave almost ripened peaches on the kitchen counter for another day or two, until it is actually soft to very soft.
Gluten and Dairy Free Notes
When choosing ingredients, make sure they are certified as gluten free. Even items like baking soda could be made on equipment that processes gluten, making it contaminated. I make my own all purpose gluten free flour mix; it’s easy!
This recipe calls for a dairy-free sour cream substitute. Depending on availability, I’ve used different items. I’ve used Tofutti sour cream substitute. Also, I’ve used a dairy-free plain or vanilla yogurt. In a pinch, I’ve even used applesauce.
When it comes to butter replacement, Earth Balance makes a great baking stick. For shortening, I prefer Spectrum brand.
Peach Caramel Upside-down Cake, Gluten & Dairy Free Recipe
Peach Caramel Upside Down Cake, Gluten & Dairy Free
Ingredients
Caramel Peaches – Ingredients
- ¾ cup Sugar
- 1 Tbsp Light corn syrup
- 1 Tbsp Water
- 3 large Peaches Ripe, about 1 lb
Cake – Ingredients
- ¾ cup All-purpose gluten free flour
- ½ cup Cornmeal, finely ground I've used both white and yellow variations
- ½ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- ½ cup Dairy free butter substitute Earth Balance or Shortening
- 2 large Eggs Room temperature
- ½ cup Sour cream substitute or dairy free yogurt I've used applesauce
Instructions
- Preheat oven to 350 degrees F
- Grease a 9 inch cake pan with shortening. Line the bottom with parchment paper.
Make Caramel
- In a medium saucepan, combine sugar, corn syrup, and water
- Stir over medium heat until sugar is dissolved
- Increase heat to high. Allow caramel mixture to cook, without stirring, until it turns an amber color, about 5 minutes.
- Pour caramel into prepared pan. Set aside to cool.
Prepare Peaches
- Halve and pit peaches, leaving skins on. Cut each peach into 1 inch thick wedges.
- Arrange wedges into a circle, overlapping pieces. Set pan aside to make cake batter.
Make Cake
- In a medium bowl, whisk the gluten free dry ingredients together: Flour, cornmeal, baking powder ,baking soda and salt.
- In a large bowl, use a mixer on low speed to combine butter substitute and sugar. Gradually increase mixer speed to high, mixing until light and fluffy. Continue mixing on high for about 5 minutes while adding eggs 1 at a time.
- While mixing on low speed. gradually add dry ingredients in four steps:
- 1. Add ¼ of dry mix
- 2. Add ¼ dry mix + ½ sour cream substitute
- 3. Add ¼ dry mix + ½ sour cream substitute
- 4. Add ¼ of dry mix
- As ingredients are incorporated increase mixer speed to medium to create a smooth batter.
- Pour batter evenly over the peaches in prepared cake pan.
- Bake for 40 – 45 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean.
- Cool for 20 minutes.
To Release the Cake
- After the cake has cooled, use a knife to trace around the inside edge of the pan. Place a serving plate on top. Firmly holding the plate on top of the cake pan, carefully flip over. Remove the parchment paper. Serve warm or at room temperature.
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