Peach Upside-Down Coffee Cake - Better Batter Gluten Free Flour

Peach Upside-Down Coffee Cake

I still have fresh peaches in my kitchen, so this week’s “Pinspiration” is another fresh peach recipe … peach upside-down coffee cake. This breakfast treat has slices of peach in caramel with a soft, […]

Peach Coffee Cake
16 Servings
20 Minutes Prep
30 Minutes Cook

I still have fresh peaches in my kitchen, so this week’s “Pinspiration” is another fresh peach recipe … peach upside-down coffee cake. This breakfast treat has slices of peach in caramel with a soft, delicious cake. The recipe makes 2 coffee cakes, so you can have one to take to a special gathering and one to keep at home all to yourself! Enjoy! You can find the original “Pin” here and the original recipe here.

Ingredients

For the topping:

  • 2-4 sliced peaches (peeled if desired)
  • 1 stick (1/2 cup) butter
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon

For the coffee cake:

  • 2 cups Better Batter gluten free flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (or more, if desired)
  • 1/2 stick (1/4 cup) butter softened
  • 3/4 cup brown sugar
  • 1/4 cup sour cream
  • 2 eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract

Directions

  1. Preheat oven to 350 degrees.
  2. Butter 2 round cake pans or pie plates.
  3. Heat butter, brown sugar, and cinnamon in a medium sauce pan over medium to medium-high heat to make caramel.
  4. Boil caramel until slightly thickened, stirring frequently.
  5. Divide caramel evenly between 2 pans.
  6. Place sliced peaches on top of caramel.
  7. Mix dry ingredients (flour, baking powder, salt, cinnamon) in a small mixing bowl.  Set aside.
  8. Cream butter and brown sugar.
  9. Add milk, eggs, sour cream, and vanilla to the butter-sugar mixture.  Mix well.
  10. Add dry ingredients to wet ingredients.  Mix until combined.
  11. Divide cake batter evenly over peaches and caramel.
  12. Bake in preheated oven for 25-30 minutes or until golden-brown.  Cake will spring back when lightly touched.  (A toothpick won’t come out clean because of the caramel under the cake.)
  13. Cool in pan for about 10 minutes on a wire rack.
  14. Invert onto a serving plate.
  15. Enjoy warm with a cup of coffee for breakfast or with a scoop of vanilla ice cream for dessert!

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peach coffee cake

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