Peach Upside-Down Cake (Bob's Red Mill Gluten Free)

This moist, delicious Gluten Free Peach Upside Down Cake is bursting with flavor from fresh fruit and caramelized sugar. Serve it warm with whipped cream or ice cream. Note: If you don’t have a cast iron skillet, you can caramelize your butter and sugar in any skillet. Then, once melted, simply pour the sugar mixture into a baking pan before moving to the next step. Sometimes the fruit bubbles up and over. You can place a sheet pan on the shelf under the cake to catch any drips.

Cake Batter:
2 cups gluten free 1:1 baking flour
1 tsp. baking powder
1½ sticks salted butter, room temperature (12 Tbsp.)
¾ cup Monk Fruit Sweetener with Erythritol (Granular)
2 tsp. pure vanilla extract
2 eggs, room temperature
½ cup whole milk

Sugar Glaze and Fruit Layer:
3 Tbsp. salted butter
½ cup Erythritol Gold
3 cups peaches, skinned and sliced (~ 400-500 g)
1 cup blueberries

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease an 8 or 9" cake pan and line bottom with parchment paper.

Melt 3 Tbsp. of butter and pour over the bottom of the cake pan. Sprinkle with ½ cup brown sweetener. Arrange sliced peaches in a pinwheel design on top. Set aside.

Whisk or sift together the flour and baking powder. Set aside.

In a stand mixer, beat the butter and sweetener until fluffy (~ 2 minutes). Add the vanilla and then the eggs, one at a time. Beat until smooth and fully incorporated.

Stir in half the flour mixture, then the milk, then the remaining dry ingredients. Do not overmix; stir just until the flour is barely incorporated into the batter. Set aside.

Gently dollop the batter over the fruit, then gently smooth with a metal spatula so there is an even layer over all of the fruit.

Bake in a preheated oven for 30-40 minutes or until the top of the cake is golden brown and it begins to pull away from the sides of the pan. Inserting a toothpick should come out clean.

Remove the cake from the oven and place it on a cooling rack. Let the cake settle for a minute, until any fruit that has traveled up the sides has stopped bubbling. (Do not let the cake completely cool, or it will be very difficult to remove.)

Run a knife around the edges of the cake. Place a plate or serving platter over the cake and using oven gloves, carefully flip it all over. Gently remove the cake pan.

Makes 8 servings.