The BEST Peach Cake

This easy peach upside down cake is perfectly moist and topped with juicy canned peaches and blackberries. It's got the best gooey caramel topping and we're making it all without eggs!

[{"selector":"#anim-e5ff6611-76eb-4b16-94e4-2f4807605b09","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-8f117d3f-4077-42f5-9fe6-0d0eeca69ace","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] RECIPE

INGREDIENTS - Butter - Brown sugar - Canned peaches - Frozen blackberries - GF flour - Baking powder - Baking soda - Salt - Sugar - Greek yogurt - Milk - Vanilla

STEP ONE: Arrange peaches and blackberries on top of melted butter + brown sugar mixture.

STEP TWO: Combine dry ingredients in a bowl.

STEP THREE: Cream butter with sugar, then add remaining wet ingredients.

STEP FOUR: Add dry ingredients and beat. You should have a thick cake batter.

STEP FIVE: Transfer to prepared pan and bake on 350ºF 35-40 min.

Allow to cool for 10 minutes before inverting.

CLICK BELOW FOR THE FULL RECIPE