Gluten Free Peach Upside Down Cake

subheading: Peach layer:

softened butter, for greasing the cake pan

50 g (¼ cup) caster/superfine or granulated sugar

3 to 4 medium fresh peaches, pitted (Make sure that your peaches aren't overly ripe - they should be juicy and flavourful but not too soft. You don't need to peel them.)

subheading: Vanilla cake:

150 g (¾ cup) caster/superfine or granulated sugar

140 g (1 stick 2 tbsp) unsalted butter, softened

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

3 US large/UK medium eggs, room temperature

210 g (1¾ cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)

100 g (1 cup) almond flour

1½ tsp baking powder

½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum or other binders.)

¼ tsp salt

90 g (¼ cup 2 tbsp) whole milk, room temperature

Directions at theloopywhisk.com

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