Getting Peachy With The Cake Slice Bakers

There is something so summery about a cake topped with peaches. This one has a slightly chewy super sweet caramel topping that surrounds the peaches, plus a nutmeg scented very moist cake. 

When I decided to eliminate gluten and dairy from my diet I knew that baking would be a challenge but sort of forgot that baking a recipe with my wonderful baking group, the Cake Slice Bakers would be even more challenging because there are four recipes to choose from, not a whole book's worth, and some recipes really depend on good butter or sour cream or on the gluten's elastic properties.

Fortunately this month the Peach Upside Down Cake is the perfect recipe to make and all I had to do was substitute non-dairy butter in the batter and the topping and to use a GF flour mix that is light and similar to cake flour, which I decided meant white rice flour and cornstarch and some tapioca flour. As it turned out, I probably should have added some egg replacer or maybe oat flour because the cake was a really thin layer...I think some of it dissolved into the topping.

The topping of caramelized brown sugar and sliced peaches was awesome and really made the cake. Baking it in the cast iron skillet worked really well and it came out of the pan easily.

 Sweetie and I shared with a couple of neighbors one evening and then with our daughter the next day and everyone really liked this version of the cake.

Do check out the bottom of the post which should have links to other Cake Slice bakers and consider visiting their blogs to see which cake they chose this month! Sure to be fun.

GF Peach Upside Down Cake
based on The Southern Cake Book

3 - 4 peaches, (about 1.5 pounds)peeled and cut into 1/3-inch thick wedges
1/4 cup cornstarch
1/4 cup tapioca flour
1/2 cup white rice flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 1/4 cups granulated sugar, divided
3/4 cup non-dairy butter (like Earth Balance), room temperature, divided
1/2 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup yogurt

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Sift together cornstarch, tapioca flour, white rice flour, baking powder, baking soda, salt and nutmeg.

In a 10-inch cast-iron skillet cook 1/2 cup granulated sugar over medium heat 10 minutes or until sugar melts and turns a deep amber color. Remove from heat. Immediately add 1/4 cup non-dairy butter and stir vigorously until incorporated with the melted sugar. Coat bottom of the skillet evenly with the mixture and arrange peaches over the mixture, overlapping as needed. Sprinkle the brown sugar over the peaches. Set aside.

In a stand mixer bowl beat the remaining 1/2 cup non-dairy butter until fluffy. Add the vanilla and remaining 3/4 cup granulated sugar and beat until smooth. Add eggs, 1 at a time, beating until blended after each addition. Scrape sides and bottom of bowl and beater as you go along. Add sour cream, beating until blended. Gradually add sifted flour mixture, beating at low speed just until blended and stopping to scrape bowl as needed. Spoon batter over peaches in skillet. Place skillet on prepared baking sheet.

Bake at 350 degrees F for 40-50 minutes, or until golden brown and a toothpick inserted in center comes out clean. Cool in skillet on a wire rack for 10 minutes. Loosen around the edge of the skillet with a knife and carefully invert the cake onto a serving plate, spooning any remaining liquid over the cake.

Cool a bit before serving as molten sugar can burn.

Garnish with fresh peach slices, whipped cream and/or ice cream.

Check out the August Cake Slice Bakers:

An InLinkz Link-up