My easy gluten free peach upside down cake is perfectly moist and topped with juicy canned peaches, blackberries, plus brown sugar. It's got the best gooey caramel topping and we're making it all without eggs!
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. If you've made that cake, you know. And if you haven't made it, what are you waiting for? 😉
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 a blackberry and peach upside down cake was super appealing.
And because I didn't happen to have fresh peaches OR blackberries on hand, I made this peach cake recipe using canned peaches and frozen blackberries. And the good news? It was a winner! So you don't even have to wait for peach season to make this cake.
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 similar. But I'll talk you through it!
Why You'll Love This Recipe
- The gooey caramel topping. I mean, seriously, look at it. Brown sugar + melted butter is always a good idea.
- And speaking of the topping, this peach cake is so pretty yet so easy at the same time. You can arrange the peach slices and blackberries ANY way you like!
- This deliciously moist cake is made without eggs and doesn't call for an egg replacer.
Ingredient Notes and Substitutions
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1. I would recommend using this flour if you can, otherwise just make sure the blend you are using contains xanthan gum.
- Peaches: Any canned peaches will work, you'll just want to make sure to drain before using. I love the ease and convenience of using canned peaches. However, you might be wondering if you can use fresh or frozen peaches if that's what you have on hand. You should be able to swap that in, no problem.
- Blackberries: If you want to use other frozen berries, depending on what you have in your freezer, feel free to do so! I just happen to love blackberries and peaches together. Fresh berries will work, too.
- Milk: You can use either reduced fat or whole milk. I have tried both and don't see a difference in the end result.
- Greek yogurt: Be sure to use plain Greek yogurt. I always bake with either 0% or 2%.
STEP ONE: Start with the gooey topping. Pour the melted butter into a greased 9" cake pan, then sprinkle the brown sugar on top as evenly as you can.
STEP TWO: Arrange the canned peach slices and blackberries. As I mentioned, there's no right or wrong way to do this. Have fun with it!
STEP THREE: Combine the dry ingredients. Add the flour, baking powder, baking soda, and salt in a medium bowl and whisk it all together.
STEP FOUR: Cream the butter with the sugar. You'll want to beat the two ingredients until it's smooth. Add the Greek yogurt, milk, and vanilla extract and mix.
STEP FIVE: Add your dry ingredients. Mix on low speed until you have your cake batter.
STEP SIX: Pour the batter into your pan. This is a slightly thick batter, so gently spread it around to ensure the peaches are all covered.
STEP SEVEN: Bake on 350ºF for 35-40 minutes. You'll know it's done when a toothpick inserted into the center of the cake comes out clean. Wait for the peach cake to cool before inverting onto a plate.
- My #1 baking tip is always to use a scale to weigh your flour. This is so important because not all gluten free flour blends are created equal, and you don't want too much (or not enough) flour. You'll need 222 grams for this recipe.
- With any upside down cake recipe, I like to place the round cake pan on top of a baking sheet before placing into the oven (see photo above). I've personally never experienced overflow but, just in case, it's an easy way to avoid a potential mess in the oven.
- The specified bake time for this peach cake is 35-40, but I always recommend checking in around the 35 minute mark because all ovens are different.
- I've included detailed steps for easily inverting the cake below. My top tips: you want to make sure to really grease the pan before getting started and let the finished cake cool a bit before attempting to flip.
- IF you have some of the topping still stuck to the bottom of the pan, don't sweat it. You can always gently scoop it up and arrange back on top of your cake.
- Fun serving suggestion: why not pair a warm slice of cake with a dollop of homemade whipped cream or vanilla ice cream?
Frequently Asked Questions
Yes, store any leftovers in an airtight container and refrigerate for 2-3 days. I think this cake is delicious cold, but you can always warm up individual slices in the microwave before serving.
I haven't tested it, but it should work. You would need your favorite non-dairy butter, milk, and yogurt. I recommend a non-dairy yogurt that's similar (in texture and fat content) to plain Greek yogurt.
It may seem intimidating to flip an upside down cake out from its pan. But it's really not difficult at all! You'll want to wait about 10 minutes to allow the cake to cool a bit in the pan. Then, gently run a knife all around the edges to separate the sides of the cake from the pan. Flip a plate over on top of the cake pan, hold both the pan and plate tightly with both hands, and quickly flip the whole thing over.
Yes. Wrap any leftover cake slices tightly in plastic wrap if you are planning to freeze. Allow the frozen slices to thaw in the refrigerator before enjoying.
Gluten Free Peach Upside Down Cake With Canned Peaches
For the topping:
- ¼ cup (56g) unsalted butter melted
- ⅓ cup (66g) brown sugar packed
- 15 ounces canned sliced peaches drained
- 1 handful blackberries
For the cake:
- 1 ½ cups (222g) gluten free flour blend
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 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 the 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, salt, and baking soda together. 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.
- Transfer 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.
- You can use fresh or frozen peaches for this recipe, and fresh or frozen blackberries.