Peach Upside Down Cake

A delightful gluten-free and dairy-free peach upside down cake inspired by vibrant spring colors.

By @tony_baked

Original recipe source

Cook time: 50 minutes

Servings: 8

Ingredients

• 2 cups peaches sliced and peeled
• 0.67 cup sugar
• 0.33 cup water
• 0.75 cup sugar
• 0.75 cup olive oil
• 1 egg
• 1 teaspoon vanilla extract
• 1.25 cups gluten-free all-purpose flour
• 1.25 teaspoons baking powder
• 0.25 teaspoon salt
• 0.5 cup oat milk or almond milk

Instructions

1. Line the bottom of an 8-9 inch cake pan with sliced, peeled fresh peaches.
2. Prepare the caramel by boiling 2/3 cup of sugar with 1/3 cup of water until the color turns light brown. Pour over the arranged peaches.
3. In a large bowl, cream 3/4 cup of sugar with 3/4 cup of olive oil until light and fluffy.
4. Beat in 1 egg and 1 teaspoon of vanilla extract to the creamed mixture.
5. Mix 1 1/4 cups of gluten-free all-purpose flour, 1 1/4 teaspoons of baking powder, and 1/4 teaspoon of salt. Add to the creamed mixture alternatively with 1/2 cup of oat or almond milk, beating well after each addition.
6. Spoon the batter over the peaches and caramel in the cake pan.
7. Bake at 350°F (175°C) for 45-50 minutes until a toothpick inserted in the center comes out clean.