peach upside down cake
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.
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.