GF Nectarine Upside Down Cake

June 14, 2011

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 cup Light brown sugar firmly packed
  • 2 -3 Nectarines sliced with skin on (Remove the skin if you like)

The Cake

  • 1 Stick room temperature butter
  • 3/4 cup 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 teaspoons Baking powder
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Whole Milk at room temperature
In This Recipe


Brown sugar and fruit

  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. 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.

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Reviews (15) Questions (0)

15 Reviews

Chris June 27, 2014
Did you add xanthan gum to your flour or just use as-is?
Chris June 27, 2014
Yay! Just took it out of the oven, smells amazing! Thanks for the response and the recipe =0)
Chris June 29, 2014
The cake turned out splendid, and was very well received! Thanks again!
food G. August 10, 2011
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!
food G. August 16, 2011
baked it....LOVED it.....a winner:-)
Kitchen B. June 19, 2011
It looks delicious - I've always loved upside downcakes - something about the sweet fruit and soft cake.
That looks so good! It's so beautiful, I want to make it right now!
wssmom June 14, 2011
nicely done!
gingerroot June 14, 2011
Beautiful and sounds delicious!
boulangere June 14, 2011
I never thought gluten free could be so interesting.
hardlikearmour June 14, 2011
This looks gorgeous! I bet it would be great with plums or pluots once they are in season around here.
boulangere June 14, 2011
And in the fall with Bosc pears.
boulangere June 14, 2011
I love a touch of cornmeal in cakes. This is a work of art, my friend.
boulangere June 14, 2011
Oh yes, I use the same one!
Sagegreen June 14, 2011
Beautiful photo!