This gluten free peach upside down bundt cake combines tender, juicy peaches caramelized with brown sugar and butter atop a moist, fluffy cake base. The bundt shape adds a beautiful presentation and ensures even baking, while the gluten free flour blend keeps it light yet sturdy. This dessert is perfect for summer gatherings or anytime you want a fruity twist on a classic upside down cake that’s safe for gluten-sensitive eaters.
Ingredients
- 3 ripe peaches, peeled, pitted, and sliced into 1/4-inch thick wedges
- 1/3 cup unsalted butter (divided: 1/4 cup and 1/12 cup)
- 2/3 cup packed light brown sugar (divided: 1/2 cup and 1/6 cup)
- 1 1/2 cups gluten free all-purpose flour blend (with xanthan gum included)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream, at room temperature
- 1/4 cup whole milk, at room temperature
- Optional garnish: powdered sugar or fresh peach slices
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with butter, making sure to coat every nook to prevent sticking.
- In a small saucepan over medium heat, melt 1/4 cup butter. Stir in 1/2 cup brown sugar until fully dissolved and bubbling gently. Pour this caramel mixture evenly into the bottom of the prepared bundt pan.
- Arrange the peach slices in a single layer over the caramel, overlapping slightly if needed. Set aside.
- In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the granulated sugar and remaining 1/12 cup (2 tablespoons) butter until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and the sour cream and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined—avoid overmixing to keep the cake tender.
- Carefully spoon the batter over the arranged peaches in the bundt pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Allow the cake to cool in the pan for 15 minutes. Run a thin knife around the edges and center tube to loosen. Invert the cake onto a serving plate while still slightly warm to reveal the caramelized peaches on top.
- Let cool to room temperature before slicing. Optionally dust with powdered sugar or garnish with fresh peach slices.
Tips
- Flour blend: Use a high-quality gluten free all-purpose blend that contains xanthan gum or guar gum for proper structure and moistness.
- Peach ripeness: Choose ripe but firm peaches to prevent them from turning mushy during baking. If peaches are underripe, briefly sauté slices in butter and brown sugar for a few minutes before arranging.
- Bundt pan prep: Well-greasing and possibly lightly flouring the pan (with gluten free flour) ensures the cake releases cleanly without breaking.
- Storage: Keep leftovers covered tightly in the refrigerator for up to 4 days or freeze slices wrapped well for up to 2 months.
Serving Suggestions
This peach upside down bundt cake is delightful served slightly warm or at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of freshly whipped cream for added richness. A drizzle of honey or a sprinkle of toasted almonds on top complements the caramelized peach flavors beautifully. For a light brunch option, serve alongside a fresh green salad with tangy vinaigrette to balance the sweetness.
Variations
You can easily customize this recipe by swapping peaches for other stone fruits like nectarines, plums, or apricots—adjust sweetness accordingly. For a nutty twist, sprinkle chopped pecans or walnuts over the caramel before adding the fruit. To make it dairy-free, substitute coconut oil for butter and use coconut yogurt or a dairy-free sour cream alternative. Adding a teaspoon of ground cinnamon or cardamom to the batter brings warm spice notes that pair wonderfully with the fruit.
Storage and Reheating
Store the cake tightly wrapped or in an airtight container in the refrigerator for up to 4 days to maintain freshness and prevent drying out. For longer storage, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag; frozen cake keeps well for up to 2 months. To reheat, thaw frozen slices overnight in the fridge, then warm gently in a microwave for 20-30 seconds or in a 300°F (150°C) oven for 10-15 minutes until heated through. Avoid overheating to prevent drying.
Frequently Asked Questions
Can I use canned peaches instead of fresh?
While fresh peaches provide the best texture and flavor, canned peaches can be used in a pinch. Drain them very well and pat dry to avoid excess moisture making the cake soggy. Reduce added sugar slightly since canned peaches are often sweeter.
What flour blend works best for gluten free baking?
A blend containing rice flour, potato starch, tapioca starch, and xanthan gum usually yields the best crumb and structure for cakes. Avoid single flours like almond or coconut flour alone, as they behave differently and may require recipe adjustments.
How do I prevent the cake from sticking to the bundt pan?
Generously butter the pan and then lightly dust it with gluten free flour, tapping out excess. Using a non-stick spray with flour can also work. Allow the cake to cool for 10-15 minutes before inverting to help it release cleanly.
Can I make this cake vegan?
Yes, substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, set 5 minutes), use a dairy-free butter alternative, and swap sour cream for coconut yogurt or a vegan sour cream substitute. Baking powder and soda will still help it rise properly.
Why does my gluten free cake sometimes turn out dry?
Gluten free cakes can dry out if overbaked or if the flour blend lacks moisture-retaining starches. Make sure to measure flour accurately, avoid overmixing, and check doneness a few minutes before the suggested baking time to prevent dryness.
Is it necessary to let the cake cool before unmolding?
Yes, letting the cake cool for about 15 minutes allows it to firm up and reduces the chance of breaking when removing from the pan. However, it should still be warm for the caramel topping to release easily and look glossy on top.
This peach upside down bundt cake recipe offers a delightful gluten free dessert option that balances moist crumb with caramelized fruit sweetness. With proper technique and quality ingredients, you can enjoy a stunning cake perfect for any occasion.
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