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Wednesday, 16 April 2014

Peach Upside-Down Cake

This is an easy cake to whip together, and the best part is that even though it's an "upside-down" cake, you don't actually have to flip anything upside down until you're serving it. (My 3 year old won't actually let me flip her piece upside-down, because she thinks I'm messing up the cake).  We like that it's not too sweet - most of the sweetness comes from the peaches and jam on the bottom.  It's a wonderful springtime cake. Enjoy!

Ready to eat!

Peach Upside-Down Cake
Based on the recipe by gluten-free author Donna Washburn

Preheat oven to 350F.  
Butter an 8x8" pan. 

On the bottom of the pan spread: 
1/2 cup apricot-peach jam (not jelly)

On top of the jam, place: 
1 1/2 cups sliced peaches (Use either fresh peaches, peeled & sliced OR 500ml/16oz can in extra light syrup or juice, drained OR frozen peaches, thawed)

Mix dry ingredients in a bowl: It's important to mix dry ingredients separately in GF baking)
2/3 cup white rice flour
1/2 cup tapioca starch
1/3 cup arrowroot starch or cornstarch
1 1/2 tsp baking powder
3/4 tsp xanthan gum
1/2 tsp salt

Beat in a mixer, until fluffy:
1/2 cup butter, softened
2/3 cup sugar

Add in and mix in gently:
3 eggs

Add into mixer the following, alternating dry/wet to mix together gently:
Dry ingredients
1/2 cup pear juice or extra light syrup (from canned peaches) or milk

Spread batter over top peaches, smoothing top.  Let rest for 20 minutes on the counter before baking.  Bake at 350F for 40 minutes, until nicely browned.

You can serve this hot or cooled, but it's best still warm.  Cut slices and invert them when serving so the peaches/jam are on the top.  Enjoy! 

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