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Gluten Free Peach Caramel Upside Down Cake

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tip

Can be made vegan.

Substitute whipped cream for whipped coconut milk if desired.

Ingredients

 

1 3/4 cups gluten free baking blend
1 tsp baking powder
3/4 cup sugar
Pinch salt
1 tbsp vinegar
1 tsp vanilla
1/3 cup butter or vegan margarine, melted
1 cup water
3 cups peaches, sliced
2 tbsp lemon juice
1 cup brown sugar

Directions

1. Preheat oven to 350°F

2. Mix together g.f. baking blend, baking powder, sugar and salt. In a separate container mix vinegar, vanilla, 1/3 cup melted butter, and water. Pour liquid into dry mix and blend well.

3. Slice peaches and toss with lemon juice. Pour in 1/3 cup melted butter in a 9" cake tin. Sprinkle brown sugar over butter and arrange peaches over the butter sugar mix (a spiral design is nice as this will be the top of the cake. Pour cake batter over fruit.

4. Bake 30- 40 minutes or until until a toothpick inserted in the center of the cake comes out clean.

5. Remove from the oven and let rest in pan 5 minutes. Run knife around edge of cake and then carefully invert cake onto a serving plate. Serve with whipped cream.
 

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