WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Friday, May 17, 2013

Gluten Free Peach Upside Down Cake(dairy free,corn free, nut free,seed free )



Peach Cake

2-3 large peaches, pitted and sliced into approx 1/2″ pieces(I used a pack of organic white peaches from the freezer)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mace
1/4 teaspoon ground ginger
1/2 to 3/4 cup light brown sugar(my peaches were very sweet so just used 1/2) (domino's brand)

5 tablespoons grapeseed oil(TJ's is reasonably corn safe- I have been using the HEB)
3/4 cups granulated sugar(dominos)
2 large eggs, at room temperature
1/3 cup coconut yogurt(or coconut sour cream we make both homemade )
1/2 teaspoon pure vanilla extract(homemade)
1 cup plus 2 tablespoons all-purpose gluten free flour(your choice on whether to add 1/2 teaspoon guar gum)
1/2 teaspoon baking powder(Hains)
1/4 teaspoon salt(been using pink himalayan)
Preheat the oven to 350 degrees F. Generously grease a 9-inch glass pie dish and arrange the peaches in the dish.

Combine brown sugar and nutmeg,mace,and ginger. Sprinkle 1-2 tablespoons of flour lightly over peaches(skip if the peaches aren't juicy or reduce amount,worst case if you skip it, the center bottom may be a bit gooey as you can see in my picture! FYI, that soft center set up beautifully when chilled.) Pour sugar and spice evenly over the peaches.

Sift together the flour, baking powder,salt,sugar. Add,eggs,yogurt,oil, Mix only until combined.
Pour(spread,depending on how thick or thin your yogurt or sour cream is may make the batter thin or thick-fine either way) the cake batter over the peaches and bake for 35-40 minutes, until a toothpick comes out clean.(Had I checked mine with a toothpick, I would have put it back in for a few more!)
Cool for 15 minutes,(I used a knife and ran around the edge of the pan to loosen before flipping) then invert the cake onto a flat plate.

NOTE: Always use ingredients safe for your allergies. You could sub a safe sour cream or yogurt of your choice for the coconut one's we use. I am betting you could use coconut oil instead of grapeseed oil.

1 comments:

Kristy Williams said...

Yum!

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