Upside-down Peach Cake (Gluten Free)

(1x 9 inch cake)

Sometimes it's just too hard to pass up a bargain. This weekend they were practically giving away peaches at the market. I brought home a huge bag of them and used some in this delicious gluten free dessert.

Not too long ago I made a version of this super moist cake using plums which I placed on top of the batter and that cake was so good! This time I made a larger cake and placed the peaches on the bottom of the pan with a butter, honey and orange liqueur sauce. I can't decide which version I like better!

adapted from "Magically Moist Almond Cake" at Bob's Red Mill.

peaches
1 tbsp butter, melted
2 tbsp honey
1 tbsp orange liqueur or freshly squeezed orange juice (zest the orange first)
4 peaches

cake

3/4 cup unsalted butter, softened (1 1/2 sticks)

1/3 -1/2 cup sucanat or brown sugar

4 large eggs

1/2 cup milk
finely grated zest from 1 orange

1 1/2 cups almond flour

1/2 cup coconut flour
2 tsp baking powder (gluten free)

1/8 tsp salt

Bring a pot of water to a boil and drop in the peaches for about 15-25 seconds. Remove them with a slotted spoon and allow to cool slightly. Cut the peaches in half. Slip off the skin and remove the pits. Cut into slices. Set aside.

Prepare a 9" cake pan by greasing it. Cut a piece of parchment paper to fit the bottom of the pan and another piece for the sides. Set aside.

Combine the butter, honey and orange liqueur or orange juice in a small bowl.

Pour this mixture into the prepared cake pan and swirl until the bottom is coated evenly.

Arrange the peach slices in an even layer in the bottom of the cake pan. Set aside.

Preheat oven to 350°F.

Beat together the butter and sucanat until light and fluffy; about 5 minutes. Beat in the eggs, one at a time, until well combined. Stir in the milk.

In another bowl stir together the orange zest, almond flour, coconut flour, baking powder and salt until well combined. Add this to the butter and egg mixture, then beat until the batter is smooth and creamy.

Spread the batter carefully over the peach mixture in the prepared cake pan.

Bake the cake for about 35-45 minutes or until a toothpick inserted the middle comes out clean and the surface is a nice golden brown.

Allow the cake to cool in the pan for about 10 minutes. Carefully invert the cake onto a serving place. Peel off the parchment paper and allow to cool further.

Serve at room temperature.