Peach Upside-down Cake

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I was inspired by Sweet & Savory to make this yummy upside down peach cake but make it gf and df!

It turned out great and very yummy! It may take a few extra steps, but it is fun for something special!

Ingredients

For Topping

• Coconut Oil cooking spray
• 1 TBSP grass-fed butter or vegan butter
• 6 tsp coconut sugar (I use this one: https://amzn.to/3H3YXtY)

For Cake Batter

• 3 fresh peaches
• 1 ½ cups gluten free flour (I use this one: https://amzn.to/3RKEDT9)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2/3 cup coconut sugar (I use this one: https://amzn.to/3H3YXtY)
• 1/3 cup grass-fed butter or vegan butter (room temperature)
• 1 large egg (room temperature)
• 1 tsp pure vanilla extract
• ½ cup buttermilk (room temperature) (*you can also make your own: add 1 TBSP vinegar or lemon to 1 cup nut milk and let sit for 5 min)

Directions

1. Heat oven to 350 degrees. Spray muffin tin with cooking spray.

For Topping

1. Cut 1 TBSP of butter into 12 equal parts. (cold butter is easier to cut) Place each butter piece in 12 muffin cups.
2. Sprinkle ½ tsp of sugar into each muffin cup.
3. Slice 1-2 peaches into thin slices. Arrange about 3 slices into the bottom of each muffin pan.

For Cake Batter

1. Cut the remaining peaches into small cubes. Set aside.
2. In a small bowl, whisk together gf flour, baking powder, baking soda and salt.
3. In a mixing bowl with paddle attachment, beat butter and sugar together until fluffy and creamy, about 2 min.
4. Add egg and vanilla extract then beat for another 2-3 min, or until well combined. The mixture should be fluffy and white.
5. Add half of the flour mixture into the batter, beat for 1 min on low speed.
6. Stir in the buttermilk and beat for another min.
7. Add the remaining flour mixture and beat just until combined. Don’t overmix the batter, or it’ll make tough cake.
8. Fold in the cubed peaches.
9. Divide the batter into 12 muffin pan cups.
10. Bake for 25-30 min, or until inserted toothpick comes out clean.
11. Cool the cakes in the pan for 5 minutes. Then carefully run a butter knife around the edges to release the cake from the sides. Now, place a wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes. Serve warm.