Gluten Free Cinnamon-Cardamom White Peach Upside-Down Cake

Total time1 hr 25 min

Prep time25 min

Cook time45 min

Gluten Free Cinnamon-Cardamom White Peach Upside-Down Cake

Sliced white peaches fan out in concentric circles over a buttery brown sugar caramel scented with Ceylon cinnamon and cardamom, then get flipped into a glossy, jewel-toned topping once the cake bakes through. The batter underneath bakes up thick and tender, rich with warm spice in every layer, and the whole thing inverts in one clean motion onto the plate for a genuinely showstopping reveal. It's the kind of dessert that looks like it took far more effort than it did, with a soft, caramel-soaked crumb and juicy fruit in every slice. Serve it warm with the caramel still glistening, or let it cool to room temperature so the peaches set into place. This one's a great choice for a gluten free dessert table, holiday brunch, or anytime you want a fruit-forward cake with real drama to it.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the peach topping

3 medium white peaches, pitted and sliced into ½-inch wedges
Fresh White Peach - Each Fresh Large White Peach White Peach PRODUCE White Peach
H-E-B Fresh Premium White Peach
See all
3 tbsp unsalted butter
⅓ cup packed light brown sugar
½ tsp ground ceylon cinnamon
¼ tsp ground cardamom

For the cake

1 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 ½ tsp baking powder
¼ tsp fine salt
½ tsp ground ceylon cinnamon
¼ tsp ground cardamom
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
½ cup whole milk

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter, then line the bottom with a round of parchment paper and grease the parchment.
2
Melt 3 tbsp butter in a small saucepan over medium heat. Add the brown sugar, 1/2 tsp Ceylon cinnamon, and 1/4 tsp cardamom and stir until the sugar dissolves and the mixture is smooth and bubbling, about 2 minutes. Pour the caramel evenly into the prepared pan.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!