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!
Jump to:
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-by-Step Instructions
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.
Expert Tips
- 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.
Did you make my gluten free peach upside down cake? Tag me on Instagram @justastastyblog and #justastastyblog. And don't forget to subscribe to get new recipes delivered right to your inbox!
📖 Recipe
Gluten Free Peach Upside Down Cake With Canned Peaches
Ingredients
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
Instructions
- 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.
Notes
- You can use fresh or frozen peaches for this recipe, and fresh or frozen blackberries.
Fred says
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!
Taleen says
Thanks, Fred! Ice cream would go great with this cake.
Lucinda says
Looks delicious, I love peaches.
Leslie says
This looks like the PERFECT texture! I love how you added some blackberries to this as well. Perfection!
Taleen says
Thank you, Leslie!
Lesli Schwartz says
I love peach everything this time of year! I'll have to use up some of my Georgia peaches for this upside-down cake!
Taleen says
Me too! Sounds like a great plan.
Stine Mari says
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!
Taleen says
Thank you!
Maria says
That topping is perfection, the caramelization adds such a lovely flavor to the cake, and I love the combination of the peaches and blackberries.
Taleen says
Thanks so much!
Amy Liu Dong says
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,
Taleen says
Thank you!
Sarah James says
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.
Taleen says
Thank you, Sarah!
Jayashree T.Rao says
I love peaches and this is such a lovely one. I must make this when I have them.
Taleen says
Thank you!
Emily says
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!
Taleen says
Me too! Thanks Emily!
Marta says
I've always made pineapple upside down cake, but never peach. This is such a fantastic idea!
Taleen says
Thank you, Marta!
Gail Montero says
What a delicious way to enjoy fresh peaches this summer season! I need to add this to my summer baking!
Taleen says
Thank you, Gail!
Jen | Jen's Food Lab says
Wow it's so tough to make a gluten free and eggless cake, so I'm so impressed. Thank you so for sharing!
Taleen says
Thanks so much, Jen!
Alexis says
I’ve been looking for a GF cake for my daughter’s upcoming birthday. She loved this! Thank you.
Taleen says
That's so great to hear! Thank you!
Beth says
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!
Taleen says
Thank you, Beth! Plums would be delicious here!
Ramona says
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.
Taleen says
Thanks, Ramona!
sapana says
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.
Taleen says
Thank you!
Alena says
I love how moist and delicious this cake is! And the peach addition instead of pineapple makes it so much tastier in my opinion!
Taleen says
Thank you!
Alena says
I love how moist and delicious this cake is! And the peach instead of pineapple makes it so much tastier in my opinion!
Veronica Lemon says
Hi there,
My daughter is raving about this cake and has passed on the recipe. Could you answer a couple of questions, though?
- I don't need to make the cake gluten free, so do I just replace the g-free flour and baking powder with self-raising flour? And keep the bicarb?
- And please can you tell me what size round cake pan you used? I have lots of different sizes, but presumably I need something fairly large if the cake serves 12?
Many thanks!
Taleen Benson says
Hi Veronica, I'm so glad your daughter loved this cake! I'm honestly not sure what adjustments would need to be made if you used self-rising flour. Do you have all-purpose flour? That would be a better swap because then you won't need to adjust/omit the baking powder and baking soda. Regarding the pan size, I used a 9-inch round pan. I may need to edit the number of servings, it would be 12 small slices!