Yummy and easy to whip together peach upside down cake, packed with lots of fresh peaches! This cake can be made in a 10" dish or in a larger 12" pan.  I'm going to include both size variations of the recipe below.  Not in a peach mood? I have a delicious ginger pear upside down cake and a banana sunshine upside down cake, too! 

Mmm... a fresh slice of peach upside down cake! 

So pretty! 

Peach Upside-Down Cake

Makes a 10" or 12" cake, variations included below. 

Preheat oven to 350 F. 

Mix in the bottom of the cast iron or similar-style round baking dish (I don't bother adjusting this whether I'm using the 10" or 12" dish): 

1/4 cup butter, melted (or melt this in the pan over low heat, then remove from heat and add the rest)

1/3 cup brown sugar

1 Tbsp corn syrup

1 tsp ground cinnamon 

1/2 tsp ground cardamom

Layer on top of the sugar mixture, overlapping the peaches as you go: 

Fresh and just barely ripe peaches, sliced - The amount really depends on the size of your peaches. I used 9 peaches on the smaller size.  I'd recommend having about 6-10 peaches available, so you can cut and slice more, if needed.

Peaches, layered and ready for their cake topping. 

For the smaller 10" pan, prepare the following: 

Mix together: 

1 1/2 cups Kristin's Gluten-Free Flour Mix

1/2 cup sugar

1 tsp cinnamon

1/4-1/3 tsp baking soda

1/4-1/3 tsp salt

Whisk in: 

3/4 cup milk

6 Tbsp butter, melted

2 eggs

2 tsp vanilla extract

For the larger 12" pan, prepare the following: 

Mix together: 

2 1/4 cups Kristin's Gluten-Free Flour Mix

3/4 cup sugar

1 1/2 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

Whisk in: 

1 cup + 2 Tbsp milk

9 Tbsp butter, melted

3 eggs

3 tsp vanilla extract

Spread the batter gently over the layered peaches.  

Topped and ready to bake!

Bake at 350 F for 33-37 minutes for the smaller cake and 42-45 minutes for the larger cake.  The cake will be nicely browned on top.  

Finished baking and ready to flip!

After remove from the oven, carefully flip over the cake onto a large platter. (I like to hold the platter tight on top of the pan, then flip it over, holding everything together.) Carefully lift off the pan. You want to make sure to do this fresh from the oven while all the sugars are still nice and hot. If you wait, the fruit layers will stick to your pan!  Serve and enjoy!!! Leftovers can be sliced and stored in the refrigerator. I like to reheat slightly before serving leftovers. Enjoy!

Love these!

Who can say no to that?

Peach Upside-Down Cake Recipe by Successfully Gluten Free!

 We had an extremely low-key Canadian Thanksgiving this year - and it called for something a little more casual and easy to whip together than a pie or crisp or cobbler or other Thanksgiving dessert.  We liked it so much, we may add it to every Thanksgiving!  I've made this yummy plum pudding cake with various varieties of plums in addition to pluots.  All have turned out well and are delicious.  You can serve the slices upside-down for more of an upside-down cake look, or serve them right-side up. Enjoy! 

We love the look of the plum pudding cake flipped upside-down, too. It's so pretty. 

This was served with a tasty local blackberry ice cream, which complimented the plum cake nicely.

Plum Pudding Cake

Makes one 10-11" cake

Preheat oven to 350 F. 

In a 10" oven-proof skillet (*I have a nice oven-proof non-stick pan - a cast iron would work well, too), over medium heat melt completely:
3-4 Tbsp butter

Add and sauté until fruit is still firm, but more tender (usually 5-7 minutes): 

5-6 diced plums or pluots

Add and cook 1-2 minutes: 

1/4 cup sugar

Remove from heat and set aside while you prepare the cake batter.  

Fruit ready for the topping!

In a large bowl, whisk together: 

1/4 cup white rice flour

1/4 cup coconut flour

1/4 cup sugar

1/4 - 1/2 tsp baking soda

1/4 - 1/2 tsp salt

1/4 - 1/2 tsp cinnamon

Add and stir in until smooth: 

1/2 cup milk

1/4 cup oil

3 eggs

2-3 Tbsp date paste (100% date syrup) (This adds a natural sweetness without needing so much sugar in your bake, which I love)

1/2 tsp vanilla extract OR vanilla bean paste

Pour batter evenly over the top of your sautéed plums.  Bake in the oven at 350 F for about 30 minutes, until the cake is a nice, golden brown.  

Batter poured evenly on top of the sautéed fruit, ready for baking!

Nice and golden brown and ready to eat! Yum!

Remove and let cool slightly before slicing and serving.  I like to slice this with something gentle like a spatula to avoid scratching the pan.  You can also flip this cake upside down onto a serving platter like an upside-down cake, OR flip the pieces over onto each individual plate when serving.  Either way works great!   I love it as-is, but it's also yummy with ice cream or whipped cream.  Enjoy! 

So tasty and delicious!

So fun to mix and match the plums and pluots, too! 

Plum Pudding Cake Recipe by Successfully Gluten Free!

Banana Sunshine Upside Down Cake!

Obviously, you have to like banana to enjoy this cake.  More importantly, you have to like cooked banana - like banana bread.  This Banana Sunshine Upside Down Cake is a fun treat when you want something a little fancier than ordinary banana bread.  Although, I have to say we do love the coconut banana bread with a lemon glaze around here - this is right up the alley with that one as far as how much we enjoy it.  This cake was dreamed up after realizing I could combine two favorite ideas into one new recipe, the Pear Ginger Upside Down Cake (which we love) and my Sunshine Muffins, which we also love.  The result: Banana Sunshine Upside Down Cake!  Enjoy!

Banana Sunshine Upside Down Cake, just after being flipped onto the serving tray. Yum!

Banana Sunshine Upside Down Cake

In a large oven-proof frying pan, melt:
1/4 cup butter

Remove from heat and mix in:
3/4 tsp ground ginger
1 tsp ground cinnamon
1/2 cup brown sugar
1 Tbsp corn syrup (optional, but can help avoid any crystallization)

Arrange 2-3 fresh, sliced bananas on top of the sugar/butter mixture.  I like to use bananas that are yellow, but not covered in brown spots, for the top bananas.  They will hold their shape better, and don't add more sweetness to the top.

In a large bowl, mix together:
2 overripe bananas, mashed
3 oz canned crushed pineapple (with juice) (canned in pineapple juice, not syrup)
1 egg
1/4 cup oil
1/4 cup plain yogurt
3/4 tsp vanilla extract
1/4 cup sweetened or unsweetened coconut  
1 cup Kristin's Gluten-Free Flour Mix
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp salt
1/4 - 1/2 tsp baking soda
1/4 tsp cinnamon

Spread the batter gently over the bananas.

Bake at 350 F for ~35 minutes, until nicely browned.  Let pan rest 5 minutes on a wire rack.  Carefully flip the cake onto the serving tray.

Letting rest 5 minutes before flipping onto serving platter.

This is on a plate - it's just a clear, glass platter.  

Once flipped, it's ready to eat!  You can serve this hot, warm, or cooled.  We love it warmed best!  Enjoy!

Because we love fruit-filled cakes, I may have made two at once.  A Banana Sunshine Upside Down Cake and a Pear Ginger Upside Down Cake.  Mmm...

Banana Sunshine Upside Down Cake Recipe by Successfully Gluten Free!

Ginger Pear Upside Down Cake

I was inspired to make several varieties of upside down cakes after watching the British Baking show with my kids.   Since discovering it years ago, I have always loved the rich flavor combination of fresh pears baked with tangy ginger.   In this case, I wanted to try to create a ginger-pear cake that really packed a lot of ginger flavor.  It was such a success, I've since made it several more times, not including the other experiments I've tried with other fruits.  A new family favorite around here! Enjoy!

A fresh Ginger Pear Upside Down Cake, ready to eat! Yum! 

A pretty slice of Ginger Pear Upside Down Cake. 

Another picture, just because it's just so visually appealing. 

Still whipping this up 5 years later... It's just as delicious!

Ginger Pear Upside Down Cake (Gluten Free)

Makes 10" - 11" diameter cake

In a 10" oven-proof skillet (*I have a nice oven-proof non-stick pan - a cast iron would work well, too), over medium-low to medium heat melt completely:
1/4 cup butter

Remove butter from heat, then add:
1/2 cup brown sugar
2 tsp ground ginger
1 tsp cinnamon
pinch cloves
2 Tbsp corn syrup (optional, but will help keep the syrup from crystallizing when cooled)

You do NOT want to let this cook or heat much at all, or you'll end up with it seizing up and turning into a lump of hard sugar you need to throw away.  Just stir off the heat to help it become nice and smoothed.

Melted butter with sugar and spices mixed in, ready to add the fresh fruit on top.

Arrange on top of syrup:
2 - 3 Bosc pears, just ripe, so they're still firm and aren't mushy, peeled and sliced ~1/4" thick (fanning them out ends up looking pretty)  *If you don't have Bosc pears - apples will work well, too.  Make sure you use a variety that is good for cooking, so it keeps its shape as it cooks.

You don't have to add the random little extra pieces, but I just love the fruit.  I've made this all pear and a mixture of pear and apple.  It's worked great both ways! 

In a large bowl, mix together with a whisk:
1 1/2 cup Kristin's Gluten-Free Flour Mix
1/2 cup brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
2 tsp fresh, crushed ginger (they sell this in the freezer in 1 tsp frozen cubes, which makes it easy to have on hand if you don't have any fresh ginger root)
1/2 tsp cinnamon
pinch allspice
pinch cloves

Add and whisk until smooth:
3/4 cup milk
6 Tbsp butter, melted
2 eggs
1 Tbsp molasses
1 tsp vanilla bean paste or vanilla extract

Pour/spread carefully over the pears.  Bake at 350 F 33-37 minutes, until cooked through and nicely browned on top.   Let the cake rest on a cooling rack for only 5 minutes.

Skillet in the oven, about to bake.

Fresh out of the oven. 

Working carefully and quickly, place your serving platter on the top of the pan, holding it tight against your skillet.  Flip the cake upside down onto the serving platter. 

After resting 5 minutes, it was flipped onto the serving platter. 

It smells SO good. Mmmmm... 

You can eat this right away, or let it cool and then eat.  The first time I made it, this cake did not last a day at my house, it was melt-in-the-mouth delicious.  Store any leftovers in the refrigerator.  I recommend reheating any leftovers before serving, although my son likes it best chilled. :)   Enjoy!

The cake ends up moist, with a lovely texture.  

Gluten Free Ginger Pear Upside Down Cake Recipe by Successfully Gluten Free