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 Peach Upside Down Cake From Scratch…
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
For the topping:
- ¼ cup (56g) unsalted butter melted
- ⅓ 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
- ⅔ cup (133g) granulated sugar
- ½ cup (113g) Greek yogurt room temperature
- ½ cup (120ml) milk room temperature
- 1 teaspoon vanilla extract
- 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.