By Diane Kittle

Gluten-Free Peach Upside Down Cake

SERVES 12

Photo by Oksana Charla

Peach slices take the place of traditional pineapple rings in this delicious cake. No fuss for frosting or decoration, this is the ideal end to a meal or special addition to a brunch buffet. This cake rises very high while baking, so use a pan with at least a 3-inch high rim. Placing a parchment or aluminum foil collar around a shorter pan will not work. This recipe can be made egg free with good results; see instructions below.

2½ cups gluten-free Pastry Flour Blend
1 tablespoon + 1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon xanthan gum
½ teaspoon salt
1½ cups sugar or organic evaporated cane juice
½ cup vegetable shortening
4 large eggs
1 cup rice milk, very warm
1 tablespoon pure vanilla extract
⅓ cup vegetable shortening, melted
⅔ cup organic brown sugar
3 cups fresh peaches, peeled, cut into ¼-inch slices, or 1 bag
    frozen peach slices
2 tablespoons peach or apricot jam (fruit sweetened)
    + 1 tablespoon water

1. Preheat oven to 350° F. Lightly grease one 9-inch cake pan with a 3-inch rim or a 9-inch springform pan. If using a springform pan, place the pan on a sheet of aluminum foil a few inches larger than the pan. Form the aluminum foil up the sides of the pan. This will prevent the pan from leaking.

2. Sift flour, baking powder, cinnamon, xanthan gum, salt and sugar four times. Do not skip the sifting process as it creates a light batter. Place mixture in a large bowl.

3. With fingers, work ½ cup shortening into dough until shortening resembles small peas.

4. Whisk eggs, warm milk and vanilla together. Add wet ingredients to flour and shortening mixture and mix vigorously by hand with a large spoon for 1 minute.

5. Mix melted shortening and brown sugar together and spread over the bottom of prepared pan. Fan peach slices over the brown sugar mixture, covering the bottom of the pan. Pour batter over the peaches.

6. Place in preheated oven and bake for at least 1 hour or until done, checking with a toothpick until it comes out clean. (Time will vary depending on oven and pan size.)

7. Let cake cool for 30 minutes. Place a dessert platter over the top of pan. Put one hand on the bottom of the cake pan and another on the top of the dessert platter and flip the pan over, inverting the cake onto a serving platter.

8. After cake has cooled completely, heat jam and water together in the microwave for 1 minute. Using a pastry brush, lightly brush the jam glaze over the peaches, which will make them glisten.

*TIP For Egg-Free Upside Down Cake, replace 4 eggs with flax gel. To make flax gel, stir 4 tablespoons flax meal into 12 tablespoons warm water. Let sit 5 to 10 minutes until slightly thickened. Add to recipe in place of eggs. (This egg replacement also works using chia seeds or salba seeds and warm water.)

Each slice contains 442 calories, 17g total fat, 7g saturated fat, 0g trans fat, 70mg cholesterol, 293mg sodium, 72g carbohydrate, 2g fiber, 4g protein.

Professional baker Diane Kittle owns Dee’s One Smart Cookie (deesonesmartcookie.com), a gluten-free, dairy-free, allergy-friendly bakery in Glastonbury, Connecticut.

Pastry Flour Blend

MAKES 3 CUPS

Brown rice flour contains more flavor and nutrients than white rice flour.
2 cups fine brown rice flour
¾ cup potato starch (not potato flour)
¼ cup tapioca starch/flour

Sift ingredients together. Store in a sealed container in the freezer for up to 6 months. Bring to room temperature before using.

Each cup contains 551 calories, 3g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 8mg sodium, 123g carbohydrate, 5g fiber, 8g protein.