The name is a bit of a mouthful but this gluten free sour cream brown sugar peach upside down cake is to die for!! the crumb is soft and moist and tastes like if a coffee cake and an upside down cake had a baby, it’s so good. its loaded with brown sugar and peaches with a sour cream base cake.
peach upside down cake tips
Peal your peaches! This is optional, you can use them with the skin on, however I prefer without. Peeling them gives you more of a melt in your mouth effect and really gives the butter and brown sugar the opportunity to soak into the peaches.
Loosley scoop your flour! This is super important in gluten free baking, like super important. i personally find gluten free 1 to 1 flour to be much drier than regular all purpose flour. when you pack the flour the baked goods are always super dense and on the dry side. the best way to scoop gluten free flour is to scoop it with a spoon into a measuring cup. if you scoop it directly out of the bag or container, then i would give the measuring cup a good shake after and loosen to the flour to let any unnecessary extra fall out. i personally love bob’s red mill gluten free 1-to-1 flour i find it to be the closest match to regular all purpose flour.
Add the eggs one at a time!! Beat until smooth between each addition about 1-2 minutes. This is important, if you add them all at once, your eggs will not combine properly into batter. You do not want to overload your batter with the eggs all at once because trust me, it won’t turn out the same.
turning this into a stacked layered cake
I used this cake in 2 different ways. I served it as a warm peach upside down cake. Then with the cake rounds I had left, I turned it into a 6 layer stacked cake. To fill + frost this cake, I used swiss meringue buttercream, which you can find the recipe for here.
To assemble this as a stacked cake, I used 3 – 6″ cake rounds. I cut each cake round in half horizontally to make 6 layers. Place a small about of buttercream on your stand, add 1 of your cake layers onto the buttercream and press lightly to adhere. Add a layer of buttercream to the top of that layer. I recommend starting with 1/2 cup of buttercream and adding more if necessary. Repeat this until you have placed all 6 cake layers + buttercream on top of one another.
When you get to your top cake layer, you can add buttercream to the top, then spread over the top of the cake and down + around the sides, just a thin layer. This is your crumb coat, if you are decorating your cake in any way, you will want a crumb coat to lock in the crumbs and leave you with a smooth second coating of buttercream.
When your crumb coat is done, place your cake in the freeze for 30-45 minutes or until chilled through. You can also place it in the fridge, it will just take a bit longer to chill through. Once chilled, remove from freezer and add another, thicker layer of buttercream to the exterior of your cake. I like to add this layer on with a piping bag, it allows me to regulate how much buttercream I am adding to my cake. However, you can just add it on with a spatula or spoon. Smooth your buttercream out or create a swirl design with your spatula if you do not need it smooth!
if you make this recipe, be sure to tag me on instagram or leave a comment below!
peach upside down cake
Ingredients
Cake Base
- 2 ⅔ cup gluten free flour loosely scooped, I use bob's red mill
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup brown sugar packed
- 1 cup sour cream
- ½ cup vegetable oil
- ½ cup butter softened
- 3 eggs room temp
- 1 tbsp vanilla extract
Peach Base
- 6 peaches peeled + sliced
- 3 tbsp brown sugar
- 3 tbsp butter
Instructions
- Preheat oven to 350 degrees F. Grease, flour + line 3 – 6" cake rounds. Set aside.
Peach Base
- In a small bowl, add your brown sugar and butter, and heat in the microwave for 30 seconds, or until the butter has melted. Stir to combine.
- Divide the mixture equally between the 3 pans.
- Using about 2 peaches per pan, layer your peaches over your butter + sugar mixture, in a circular pattern until the bottom of your pan is covered with peaches.
Cake Base
- In a large bowl, cream butter and brown sugar until light and fluffy, about 2 minutes. Add in eggs one at a time mixing in between each addition. Add in sour cream, vegetable oil + vanilla, mix until combined.
- In the same bowl, add in flour, baking powder and salt then mix until just combined. Make sure to scrape down the sides of the bowl.
- Pour into 3 separate rounds, dividing the batter equally.
- This step is optional, but I find it helps with the cake base. Once your batter is combined and divided into separate pans over peach base, I like to let the cakes sit for 30 minutes to rest before baking.
- Once ready + rested (if you use that step) bake for 38-45 minutes or until toothpick comes out clean. Serve warm or at room temp.
