I made this peach blueberry upside down cake for my husband - who while not a Celiac - does much better without gluten.
When I first started cooking gluten free, I stuck to rice flour...all those exotic flours were so intimidating. Now, I try all kinds of flours in various combinations.
I hope you will be as pleased with the results of this gluten free upside down cake as I was. It was moist, light and not overly sweet. If you like very sweet cakes, you may consider adding some sugar.
This cake is made with garfava flour which is a blend of garbanzo - chick-pea - and fava flours - both are bean flours. You will also find this flour listed as Besan flour in some Indian grocery stores. This flour combination resembles millet flour and has a slight nutty flavor.
I have also used sorghum flour in my gluten free flour mix. Sorghum flour is made from the sorghum berries. It has a sweet flavor. You can also find sorghum flour listed as milo or Juwar flour.
Gluten Free Upside Down Cake: Ingredients
2 cups of gluten free flour mix #5 - sifted
1 cup of butter - softened
3 eggs
1/2 cup of milk
3/4 cup of xylitol or sugar
1 teaspoon of baking powder
1 teaspoon of vanilla extract
1 can of peaches in light syrup - drained - 15 oz
1/2 cup of frozen blueberries
Gluten Free Easy Upside Down Cake: Method
In a bowl, mix all the dry ingredients - xylitol, baking powder, flour. Set aside.
Grease a 9 inch springform. Place the peaches and blueberries at the bottom. Set Aside.
Cream the butter and the xylitol. Add the eggs one at a time. Add the vanilla and combine well.
Add the flour and the milk and again combine well. Do not over mix.
Pour over the peaches and blueberries. Bake at 350 degrees for 40 to 46 minutes or until a toothpick inserted in the middle comes out clean.
Let cool, before unmolding and turning over onto a serving platter.
