My gluten free peach upside down cake is perfectly moist and is topped with juicy peaches + blackberries and gooey brown sugar.
Okay so after making my first gluten free and eggless pineapple upside down cake from scratch, I knew I was onto something really, really good. Like… really good. If you’ve made that cake, you know. And if you haven’t made it, what are you waiting for? 😉
But in all seriousness, that cake started me on this path of wonderfully moist and delicious upside down cakes. When I was wondering what fruits to use next, the thought of peaches + blackberries instantly came to mind. And because I didn’t happen to have fresh peaches OR blackberries on hand, I went for frozen berries and canned peaches. I just couldn’t wait. I had to have this peach upside down cake right then and there. And the good news? It was a winner! So you don’t even have to wait for peach season to make this cake. Yay!
This recipe is pretty much based on the pineapple upside down cake recipe. Because why fix what’s not broken… and all of that. So, overall, the ingredients and process are pretty similar. But I’ll talk you through it!
Why You’ll Love This Peach Upside Down Cake…
- The topping. I mean, seriously, look at that topping. Brown sugar + melted butter is always a good idea.
- And speaking of the topping, it’s such a pretty cake but so easy at the same time. You can arrange the peach slices and blackberries ANY way you like!
- The recipe doesn’t call for egg replacer, so you can easily whip this up even if you don’t have any on hand or have trouble getting some.
What You’ll Need…
- The dry ingredients: flour + baking powder + baking soda + salt.
- The fat: unsalted butter.
- The flavor: sugar + vanilla extract.
- For moisture: milk.
- Instead of eggs: Greek yogurt.
- For that irresistible topping: brown sugar + melted butter + sliced peaches + blackberries.
How To Make…
To make my peach upside down cake, we’ll start with the topping, which will go at the bottom of your pan. You will pour the melted butter into a greased 9″ round cake pan, then sprinkle the brown sugar on top as evenly as you can. Next, arrange the peach slices and blackberries. As I mentioned above, there’s no right or wrong way to do this. Have fun with it!
For the cake itself, you’ll want to whisk the dry ingredients together in a small bowl. Then, in a separate bowl, cream the softened butter with the sugar. Add the Greek yogurt, milk, and vanilla extract and mix. Once it’s all combined, simply add your dry ingredients and mix on low speed until you have your batter.
Pour the batter into your pan — it’s a slightly thick batter, so gently spread it around to ensure the peaches are all covered. Bake on 350ºF for 35 minutes. Wait for the cake to cool before inverting onto a plate. That’s all there is to it!
PS – if you’re a fan of peachy desserts, try my homemade peach cobbler!
Peach Upside Down Cake – Gluten Free, Eggless
Ingredients
For the topping:
- ¼ cup (56g) unsalted butter melted
- â…“ cup (71g) brown sugar
- 15 ounces canned sliced peaches drained
- 1 handful blackberries
For the cake:
- 1 ½ cups (222g) gluten free flour blend
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- â…” cup (133g) granulated sugar
- ½ cup (113g) Greek yogurt room temperature
- ½ cup (120ml) milk room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9" round cake pan. To make the topping, pour melted butter into pan and sprinkle brown sugar on top, swirling to cover the entire bottom of the pan. Place a single layer of peach slices and blackberries onto the melted butter and sugar mixture and set aside.
- In a small bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar. Add the Greek yogurt, milk, and vanilla extract and mix until combined.
- Add the dry ingredients into the wet ingredients and stir on low speed until just combined.
- Pour the batter into the prepared pan, spreading evenly. Place the cake pan onto a baking sheet (optional, but recommended). Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes. Use a knife to separate the sides of the cake from the pan, then invert cake onto a plate.
Did you make my gluten free peach upside down cake? Tag me on Instagram @justastastyblog and #justastastyblog.
I kept saying. “oh my goodness” the whole time I was going through this post. this peach upside down cake is a must-make. I should try it with some ice cream. Great post!
Thanks, Fred! Ice cream would go great with this cake.
This looks like the PERFECT texture! I love how you added some blackberries to this as well. Perfection!
Thank you, Leslie!
I love peach everything this time of year! I’ll have to use up some of my Georgia peaches for this upside-down cake!
Me too! Sounds like a great plan.
I love how you broke down the ingredients for us to better understand why each ingredient is there! I love peach cake and this looks amazing!
Thank you!
That topping is perfection, the caramelization adds such a lovely flavor to the cake, and I love the combination of the peaches and blackberries.
Thanks so much!
I love peaches and your peach cake is a divine for me. I’ll be making this cake recipe and aside for me, hope everyone will like it,
Thank you!
I love an upside pineapple cake and what a great idea to use peaches and blackberries. My mouth is watering at the thought of the buttery brown sugar caramelising with the fruit. Thanks for sharing your recipe.
Thank you, Sarah!
I love peaches and this is such a lovely one. I must make this when I have them.
Thank you!
I can’t get enough of fresh peaches this summer! This peach upside down cake really hit the spot and was a great way to use one of my fave summer fruits! Love that your recipe is gluten free too!
Me too! Thanks Emily!
I’ve always made pineapple upside down cake, but never peach. This is such a fantastic idea!
Thank you, Marta!
What a delicious way to enjoy fresh peaches this summer season! I need to add this to my summer baking!
Thank you, Gail!
Wow it’s so tough to make a gluten free and eggless cake, so I’m so impressed. Thank you so for sharing!
Thanks so much, Jen!
I’ve been looking for a GF cake for my daughter’s upcoming birthday. She loved this! Thank you.
That’s so great to hear! Thank you!
I’m looking forward to trying this with some peaches and plums that I think would be better cooked than fresh – and what a treat!
Thank you, Beth! Plums would be delicious here!
I love making any cake that includes peaches or any sort of fruits in it! I also love how you made it an upside-down cake. This looks very exciting, but also super delicious! I need to try this recipe asap for a dessert. Thank you for sharing this recipe.
Thanks, Ramona!
Such soft and moist-looking stone fruit cake, I love peaches so will definitely try making this cake and for me, the plus point is it is eggless.
Thank you!
I love how moist and delicious this cake is! And the peach addition instead of pineapple makes it so much tastier in my opinion!
Thank you!
I love how moist and delicious this cake is! And the peach instead of pineapple makes it so much tastier in my opinion!