GF Nectarine Upside Down Cake

By • June 14, 2011 • 28 Comments

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Author Notes: I have never baked anything Gluten Free, so this is a learning experience for me. I adapted my favorite Pineapple Upside Down Cake recipe from James McNair's Cakes to be gluten free. Instead of pineapple I decided to try nectarines, using fruit that is in season. I also added cornmeal to the batter giving the cake a rustic quality. Its moist and flavorful and makes a delicious dessert.You can omit the cornmeal entirely and make a more traditional cake using 1 1/2 cups gluten free flour.sdebrango

Serves 8

Brown sugar and fruit

  • 1/2 Stick room temperature butter
  • 3/4 cups Light brown sugar firmly packed
  • 2 -3 Nectarines sliced with skin on (Remove the skin if you like)
  1. Pre-heat Oven to 350 degrees. In saucepan melt 1/2 stick butter, add brown sugar and cook on med/low until butter is melted and brown sugar is caramalized. Butter 9" round cake pan add the caramalized brown sugar and spread around the bottom of the pan. Arrange your fruit and set aside while you make your cake batter.

The Cake

  • 1 Stick room temperature butter
  • 3/4 cups Granulated sugar
  • 2 Large eggs at room temperature
  • 1 cup Gluten Free All Purpose Flour ( I used King Arthur certified gluten free flour which is a blend of white and brown rice flours, tapioca starch and potato starch)
  • 1/2 cup Cornmeal
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoon Baking powder
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Whole Milk at room temperature
  1. Sift 3 times GF Flour, cornmeal, salt and baking powder. Set aside. In mixing bowl using either stand or hand held mixer (I used my hand held) cream butter until fluffy, add sugar and beat until fully incorporated. Beat in eggs one at a time making sure each is fully incorporated before adding the other it should be light and fluffy. Using your sieve add the flour mixture and milk in 3 installments beginning and ending with flour.
  2. Scrape the batter on top of the fruit and brown sugar, Smooth and bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean.
  3. Take cake out of oven let sit 8-10 minutes then invert onto cake plate. Serve warm with whipped cream or ice cream.
Jump to Comments (28)

Tags: gluten-free, nectarine

Comments (28) Questions (0)

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Open-uri20140627-22684-8uhyfa

3 months ago Chris

Did you add xanthan gum to your flour or just use as-is?

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3 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Hi Chris, no I didn't use xanthan gum, it came out really nicely without it.

Open-uri20140627-22684-8uhyfa

3 months ago Chris

Yay! Just took it out of the oven, smells amazing! Thanks for the response and the recipe =0)

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3 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Let me know how it turns out, thank you so much for trying the cake.

Open-uri20140627-22684-8uhyfa

3 months ago Chris

The cake turned out splendid, and was very well received! Thanks again!

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3 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you Chris, I am really thrilled that you and your guests enjoyed the cake. Thank you for letting me know.

Mt.view

about 3 years ago food grrrl

getting ready to whip up this cake....looks terrific!

i use the julia child galette dough recipe too....that's the best one i've found....wonder if it can be made gf.

thanks for the recipe!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much for making this recipe, please let me know how it turns out. I thought it was really good. Yes I love JC's galette dough recipe and I bet you could make it gf. The AP GF flour I got from King Arthur is really good and easy to deal with but I'm sure you could mix other different types of flours and maybe even a nut flour in it would be good. Thanks again.

Mt.view

about 3 years ago food grrrl

baked it....LOVED it.....a winner:-)

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you for reporting back and so happy you liked the cake!

Ozoz_profile

over 3 years ago Kitchen Butterfly

It looks delicious - I've always loved upside downcakes - something about the sweet fruit and soft cake.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, I know I love them also the caramalized brown sugar fruit and cake is something I can't resist.

Yaz_and_tea

over 3 years ago TheFriendlyFoodieGirl

That looks so good! It's so beautiful, I want to make it right now!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much, if you do make it let me know how it turns out!

Me

over 3 years ago wssmom

nicely done!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much.

Img_1958

over 3 years ago gingerroot

Beautiful and sounds delicious!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks gingerroot.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I never thought gluten free could be so interesting.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This looks gorgeous! I bet it would be great with plums or pluots once they are in season around here.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, yes I'm sure it would be great with either. I so love plums. Will have to try that thanks.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

And in the fall with Bosc pears.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh I love bosc pears, yes that would be amazing. Never thought a gluten free cake could be so versatile. thanks.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I love a touch of cornmeal in cakes. This is a work of art, my friend.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, I do too, my favorite pastry dough is Julia Childs gallette recipe that has cornmeal in it. I use it alll the time. Thank you so much

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh yes, I use the same one!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you!

Dsc_0675-x2a

over 3 years ago Sagegreen

Beautiful photo!