Gluten-Free Peach Upside Down Cake

Prepare the pans: Preheat your oven to 350°F (175°C). Lightly grease two 6-inch round cake pans and line the bottoms with parchment paper.

Arrange the peaches: Slice the peaches and lay them in a single, decorative layer in the bottom of each prepared pan.

Make the caramel: In a small saucepan, combine 1⅓ cups sugar, ½ cup water, and a pinch of salt. Heat over medium-high, stirring until the sugar dissolves. Continue to boil gently without stirring until the syrup turns a deep amber color. Immediately remove from heat and carefully pour over the peaches in each pan. Set aside.

Make the cake batter: In a medium bowl, beat the softened butter and 1 cup sugar until light and fluffy (2–3 minutes). Add the eggs one at a time, mixing well after each. Stir in the vanilla and sour cream.

Combine dry ingredients: In a separate bowl, whisk together all the flours, starches, xanthan gum, baking powder, nutmeg, and salt.

Mix it all together: Gradually add the dry ingredients to the wet mixture, stirring just until combined.

Assemble and bake: Divide the batter evenly between the two pans, spreading gently over the peaches and caramel. Bake for 30–40 minutes, or until the tops are golden and a toothpick comes out clean.

Cool and serve: Let cakes cool in the pans for about 15 minutes. Run a knife around the edges, then carefully invert onto a plate. Let cool completely before slicing.