Friday, August 22, 2014

Gluten Free Peach Upside Down Cake

Ok, I will hold my head high and just freakin admit it...part of this came from a box. I am normally a scratch baker but since finding out about my Celiac Disease a year ago I feel like I am back to the baking drawingboard.

I am not ready to experiment too much just yet, but I am feeling comfortable with a little box cake doctoring.

This is my bad boy (or girl) of choice:

I have tried a few other products that have really fallen short on texture and flavor. I like beans but I am not crazy about them in desserts so the garbanzo bean flour mixes have been pretty meh in my experience. This is primarily rice flour but it has a nice mix. It's not so heavy on the rice that it reminds me of Mochi. Another good option for yellow cake mix is Gefen brand (available at Whole Foods).

Ok so back to the point. Let's make a cake. Here's what you need:

GF yellow cake mix
Ingredients listed on cake box
1/2 cup bourbon
1 cup brown sugar
1 T vanilla
1 t butter
1/4 t cinnamon
Peaches (at least 5)
8x8 or 9x9 pan

Start by making a sauce on the stove with the bourbon, cinnamon, brown sugar, vanilla and butter. It is easy to burn the sugar so stir it nonstop. You want it to bubble and melt the sugar but not burn and taste like ass. The syrup will thicken more as it cools.

Pull your sugar mix off the burner and give it a chance to cool a bit while you cut the peaches. Cut them thin and layer them as close together as possible (without touching) on the bottom of your greased pan. 

Pour your sugar mix over the peaches making sure that it covers all of the bottom of the cake. 

Pour in your cake batter (per the instructions on your mix). Toss in more peach slices at random to give some surprise peaches throughout.

Bake according to the instructions on the mix. Make sure to check your cake in multiple places to assure it's truly done. The extra moisture from the peaches and sugar syrup will most likely mean a slightly longer baking time.


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