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A good Upside Down Cake is a thing of beauty. Beautiful, juicy peaches make this gluten-free Peach Upside Down Cake both gorgeous and delicious. 1 1/2 cups gluten-free all-purpose flour mix (Steve recommends a lighter gluten-free flour mix]; see notes.
Using butter, grease an 8 x 8 square cake pan or 9-inch round cake pan thoroughly (bottom and sides). Sprinkle brown sugar on the bottom of the pan and top with the peach slices. In a large bowl, combine gluten-free flour mix, xanthan gum, granulated sugar, baking powder, cinnamon, baking soda, and salt.
You can use canned peaches in this gluten free peach cake recipe. Be sure to drain the syrup. Depending on if they are in sugary syrup, you may want to reduce some of the sugar in the cake recipe Baking tip: Don’t overmix your batter or your cake will turn out dense. To test for doneness, insert a toothpick into the center of the donut.
Sprinkle brown sugar on the bottom of the pan and top with the peach slices. In a large bowl, combine gluten-free flour mix, xanthan gum, granulated sugar, baking powder, cinnamon, baking soda, and salt. Add the buttermilk, eggs, oil, and vanilla extract to your dry mixture. Whisk until combined.
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