Peach Upside-Down Cake with Buttermilk (Gluten Free)

Beautiful and juicy peaches make this gluten-free Peach Upside Down Cake both gorgeous and delicious.

Topping:
2 Tbsp. butter
⅓ cup Erythritol Gold
2 fresh peaches, peeled and sliced (400-500 g)

Cake:
1½ cups gluten free 1:1 baking flour
¾ cup Monk Fruit Sweetener with Erythritol (Granular)
1½ tsp. baking powder
1 tsp. ground cinnamon
½ tsp. baking soda
½ tsp. sea salt
¾ cup buttermilk
2 large eggs, at room temperature, slightly beaten
⅓ cup Canola oil
1 tsp. pure vanilla extract

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter an 8x8" square cake pan or a 9" round cake pan thoroughly (bottom and sides).

Sprinkle brown sugar on the bottom of the pan and top with the peach slices.

In a large bowl, combine the flour, sweetener, baking powder, cinnamon, baking soda and salt. Add the buttermilk, eggs, oil and vanilla extract to your dry mixture. Whisk until combined.

Pour the cake batter over the peaches and brown sugar base. Bake for about 35 minutes until a toothpick inserted into the center comes out clean.

Cool in the pan for 5 minutes. To loosen the cake, run a knife along the edges of the pan. Turn cake onto a wire rack to cool completely.

Makes 9-12 servings.

Cook's Notes:

• I used Bob's Red Mill Gluten Free 1:1 Baking Flour, if using a different brand, you may need to add a small amount of xanthan gum.
• I actually never use buttermilk. I make sour milk and use that instead. For ¾ cup sour milk, add 2 tsp. vinegar or lemon juice to a glass measuring cup. Add milk of choice (dairy milk, almond milk, coconut milk, etc.) filling until you reach ¾ cup line. Stir mixture and let sit 5 minutes before using.