A moist and delicious peach cake topped with juicy canned peaches, blackberries, and gooey brown sugar!
Course Dessert, Snack
Keyword blackberry, eggless, gluten free, peach, upside down cake
Prep Time 20mins
Cook Time 40mins
Total Time 1hr
Author Taleen Benson
For the topping:
¼cup (56g)unsalted buttermelted
⅓cup (66g)brown sugarpacked
15ouncescanned sliced peachesdrained
For the cake:
1 ½cups (222g)gluten free flour blend
½cup (113g)unsalted butterroom temperature
⅔cup (133g)granulated sugar
½cup (113g)Greek yogurtroom temperature
½cup (120ml)milkroom temperature
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.