As Paul F. Tompkins so astutely points out, there has been a debate raging in our society for many, many years: some people like pie more than cake, while other people like cake more than pie. I don't hope to offer a solution to this age-old conflict of dessert interests, but I do have something that will bridge the gap (and it isn't putting frosting on pie).
It is this cake. Yes, it is a cake, but due to a ton of gooey, baked fruit, it eats like a pie, especially when warm from the oven and dolloped with crème fraîche. It is a cake for pie-lovers.
The idea for this cake came by way of my friend Molly, who works for Happy Child, the CSA of renowned Frog Hollow Farm. Frog Hollow grows some of the most delicious, organic fruit in California, and their CSA boxes brim with seasonal goodness of the highest quality. When Molly showed up last week with a box piled high with red grapes, Emerald Beaut plums, August Fire nectarines and Cal Red peaches, I thought I might die of happiness (or at least sign up for their CSA).
Molly wanted to bake a vanilla-rosemary cake, and we decided to turn it into a peach upside-down cake, and to make the batter gluten-free. Neither of us is allergic to gluten, but we both try to reserve our wheat-eating for special occasions.
Molly looked at recipes for gluten-free yellow cakes and did complicated math to adapt the recipe to the flours we had, and the proportions of my go-to upside-down cake recipe, while I mixed up some rosemary peach cocktails to, uh, help us work. We settled on a combination of cornmeal and sweet rice, tapioca, oat, and millet flours and a touch of xanthan gum (for the cake, that is – not the cocktails).
We melted butter and brown sugar together in a skillet, then Molly layered nectarine slices in concentric circles. For our cake batter, we creamed together butter, sugar, rosemary, vanilla bean seeds and extract, then added a couple of eggs, a spot of crème fraîche, and the flour mixture. Since there's never enough fruit in an upside-down cake for my liking, we folded some chopped nectarines into the batter as well.
The batter topped the fruit, and into the oven went our experimental creation.
The turned-out dessert looked beautiful, bronzed nectarines glistening atop a cake sticky with caramelized fruit juice and buttery brown sugar. When we each bit into a slice, I said, "Oh my god, it's perfect!" while Molly said, "um – best cake ever!" I made a second one the very next day, just to double check the ingredients. Not because I needed to have an entire cake all to myself. Definitely not.
The gold standard for gluten-free goodies is that they have a texture that is as good as its wheaty equivalent. This cake goes above and beyond: its texture is more melt-in-your-mouth tender than any wheat-based cake I've ever had. It is what every cake wants to be. (Minus the frosting.)
You first taste the soft, caramelized fruit – a little sweet, a little tangy. Then you get the subtly savory hint of rosemary that makes its presence known, but doesn't take over. Next, you taste the heavenly pillow of sweet and tender cake. Just when you think the show is over, you get a few crunchy nubs of cornmeal as a last-minute surprise.
This is one of those excellent transitional summer-to-fall desserts; bright with summer fruit, but gooey and comforting at the same time, with wintery notes from the rosemary.
I don't like to use the "P" word, but I truly believe that this is the perfect cake...
...because it tastes like pie.
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free nectarine cake, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
(Gluten-Free!) Rosemary Nectarine Upside-Down Cake
Print Recipe Pin RecipeIngredients
For the fruit topping:
- 3 tablespoons unsalted butter (1 1/2 ounces)
- 1/2 cup packed light brown sugar (3 ounces)
- 1 1/2 pounds ripe but firm nectarines (about 3-4 large, or 6 medium)
For the cake:
- 8 tablespoons unsalted butter, softened to room temperature (4 ounces/1 stick)
- 1/2 cup granulated sugar (4 ounces)
- seeds from 1 vanilla bean (bean split lengthwise, seeds scraped out, pod saved for another use)
- 2 tablespoons finely chopped fresh rosemary
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 3/4 cup sweet white rice flour (4 ounces)
- 1/4 cup millet flour (1 1/4 ounces)
- 1/4 cup oat flour (1 ounce)
- 1/4 cup stone-ground yellow cornmeal (1 1/4 ounces)
- 2 tablespoons tapioca starch (1/4 ounce)
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup crème fraîche (or sour cream), plus extra for serving (2 1/2 ounces)
- 1 cup chopped nectarines, from above
Instructions
Make the topping:
- Position a rack in the center of the oven and preheat to 350ºF.
- Place the butter in a 10" oven-proof skillet with 2" high sides, and put it in the oven to melt the butter. Brush some of the butter up the sides of the pan. Sprinkle the brown sugar over the butter, and place in the oven until the brown sugar is moistened and bubbling, 5 minutes.
- Halve and pit the nectarines, and slice them fairly thin, about 1/8" thick. Set aside the end pieces. Beginning with the largest pieces, place the nectarine slices over the brown sugar with the curved edge facing out, overlapping the fruit as you go. Continue to make circles with the nectarine slices until you've covered the pan. Chop the remaining slices and end pieces; you should have 1 cup. Set these aside to add to the batter.
Make the cake batter:
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, vanilla seeds, and rosemary on medium speed until light and fluffy, 3 minutes, scraping down the sides of the bowl occasionally. Beat in the vanilla extract, then the eggs one at a time. (The mixture may look curdled; this is O.K.)
- Meanwhile, sift together the flours, tapioca starch, xanthan gum, baking powder, and salt into a medium bowl.
- With the mixer on low speed, stir in half of the flour mixture, beating until just combined. Beat in the crème fraîche until combined, then the remaining flour mixture. Scrape down the sides of the bowl, and give the batter a stir to make sure it is mixed thoroughly. Fold in the chopped nectarines by hand until just combined.
- Dollop the batter over the nectarines in the pan, and spread it gently and evenly.
- Bake the cake until a tester inserted in the center of the cake comes out completely clean, about 45 minutes. Let the cake cool for 5-10 minutes (but no more, or the caramel may harden, causing the fruit to stick to the pan. If this happens, put the cake back in the oven for 5 minutes to re-melt the caramel).
- Invert a large plate or platter over the pan, grasp it tightly with two oven-mitted hands, and bravely flip the whole thing over. The cake should release easily from the pan.
- Let the cake cool to warm, 20 minutes, then serve warm or at room temperature, dolloped with crème fraîche. The cake is at its most gooey and pie-like on the first day, but leftovers will keep at room temperature for an additional day, or in the fridge for a few. Re-warm before serving for best results.
Notes
Nutrition
Amallia Eka Widyastuti says
very clear instructions, thanks for the recipe. maybe I'll try it. you have a nice blog, I'm your follower.
Alanna says
So sweet - thank you Amallia!
cardmaker says
I have had to go gluten free and am getting used to it but thought I couldn't have a birthday cake next week. I sure will now. Thank you for this wonderful recipe.
Alanna says
Aw! That warms my heart! You are so very welcome, and I hope you have a wonderfully cakey birthday. :)
dairyfreeswitzerland says
Beautiful cake! Very impressed. Just discovered your blog when I was looking for an apricot tart recipe. Love seeing all the wonderful photos and recipes. We're not gluten-free, but always looking for inspiration for dairy/egg/almond-free treats for my son.
Alanna says
Thank you for the very kind words! :)
Monet says
Hi Alana, This is just beautiful! I tend to prefer pies...but I think that both pie and cake lovers will be very pleased with this dessert. Thank you so much for sharing it!
Alanna says
Thank you, Monet! As pie girl myself, I completely agree...though Paul F. Tompkins might be disappointed by the lack of frosting. ;)
Chelsea Hodge says
Alanna - So glad this recipe is finally up! Will definitely be making it next time I get my hands on some tasty nectarines. Looking forward to trying out more of your recipes in the future! - Chelsea (friend of Molly's that got to try one of the original cakes!)
Alanna says
Hi Chelsea - thank you for the sweet comment! So glad you liked the cake. A friend of Molly's is a friend of mine!
Eva Kosmas says
This is SUCH a beautiful cake, I'm just in love with it. And I'm always a fan of any desserts that incorporate rosemary into them :) What a stunning creation!
Alanna says
Thank you, Eva! That is high praise from a creator of stunning things yourself! :) There's something about this time of year that has me positively obsessed with rosemary. (Rosemary cocktail coming up next...)
Karen @ HonestlyYUM says
So gorgeous! I love that you make this in a cast iron skillet. If there's one thing i cook in the most, that would be it! Just lovely :)
Alanna says
Thank you, Karen! Yes, so in love with the cast iron. It just makes everything look and taste a little more special. :)
Anonymous says
This cake is NOT gluten free as beautiful and wheat free as it is. Gluten is found in barley rye OATS and wheat.
Alanna says
Thank you for your kind words and your concern re: oats. Oats ARE in fact gluten-free, though many get processed in facilities that also process wheat, and get contaminated. This is why I recommend seeking out certified gluten-free products in the headnote. Here's an article to back this up: http://www.thekitchn.com/the-oat-conundrum-are-oats-glu-137074
Cheers.
Pop Chef says
This fruit cake/pie looks like it just might solve that debate you mentioned. Thanks for posting.
Alanna says
Thanks, Pop Chef!
Cordelia Fiterre says
This is one of my favorite GF desserts ever. We made it multiple times with nectarines this summer, and I'm making a pear one right now. I regularly refer my friends to this recipe, and to your beautiful site. Thank you for all that you do!
This recipe is extra delicious and less expensive with homemade creme fraiche. Mmm. You can also whip and lightly sweeten the creme fraiche to put on top, if desired. So much yummier than whipped cream. Love that light tang!
Alanna says
Hi, Cordelia! Thank you for the sweet note, and for sending other GF bakers this way! I'm so glad to hear that you like the cake - it's one of my favorite ever recipes, too. I'm a huge creme fraiche fan, too...mmm... :)
Maria Sisci says
mm nectarines and rosemary lovely
Alanna says
Aw, thanks!
Patricia says
That looks so DARN amazing and delicious!!!! Now, do you have something very similar to this beauty that you'd recommend in your vegan section? I was looking at the ingredients for this and going to try to veganize it, but what could I use instead of creme fraiche? Any ideas? I MUST have this! lol
Alanna says
Hi, Patricia! You know what I bet would work? The cream that settles on the top of a can of coconut cream. That's probably the closest thing to crème fraîche. Alternately, some type of vegan yogurt. Maybe Earth Balance buttery spread for the butter, and flax eggs for the eggs? Promise me you'll come back and let me know how it comes out.
Patricia says
Excellent idea with the coconut cream! Will definitely try it - excited :) This week is a little crazy for me, but I plan on making this next week if nectarines are ripe. I'll for sure let you know results! Thanks so much for responding and offering suggestions!! ;)
Alanna says
Yes, please do! So envious that you have ripe nectarines already!
Stacy says
Wow...came across this and your absolutely enticing description lured me in! I made this tonight, followed your instructions exactly, and it turned out… Perfect! What a lovely cake! Thank you for an awesome gf recipe! No one at the dinner party guessed it was gluten-free!
Alanna says
Aw! I'm so glad you found your way here and that you liked the cake! It's a long-standing favorite around here, too.
Julianna says
I absolutely adore your site and recipes - everything is an absolute hit with family and friends and I get a lot of, “I would have never known this was gluten free,” which is saying something for a family of amateur but exacting bakers.
Anyway, besides the gushing, I’m excited to try this, but am currently on a small island with limited grocery options. Do you think greek yogurt would work as a creme fraiche sub?
Alanna says
Your note completely made my day - thanks for the sweet words! I think greek yogurt would probably work, though sour cream would also be an easy peasy substitute with a more similar fat content. :) Please let me know how you like it!
Emma says
I made this just for fun this week and the flavor combination is AMAZING! My co-workers loved it, my boyfriend loved, I loved it-- everyone loved it! Thanks for making recipes that show people gluten free baking doesn'y have to be dull, bland and dry.
Alanna says
Your sweet note completely made my week! I'm so glad you all loved the cake. :D
Trish says
Hi Alanna! I’d love to try the recipe but my husband and I are sensitive to xanthan gum. Would psyllium husk work? I have peaches to use up and would love to try this - sounds perfect! Thanks!
Alanna Taylor-Tobin says
Great question! Sent you a gum-free variation via email. LMK if you try it!
Trish says
Hi Alanna, my email will not send but I wanted you to know that I took your suggestion and made the GFF recipe you sent. Thank you! I’ve made that in the past and we’ve really enjoyed it and noted that on the recipe page :-) So the five stars are for that recipe and hopefully I’ll soon be able to send emails as well as receive them! Your recipes are the best!
Alanna Taylor-Tobin says
Hi Trish,
Aw sorry to hear about your email woes, but I'm so glad you liked the peach cake! Thanks a bunch for the sweet note.
xoxo,
A
Trish says
One more question, please - I’d like to make this for a friend who is avoiding oats. Any thoughts what I could substitute? This is such a moist & enjoyable cake I want to share its deliciousness with others!
Alanna Taylor-Tobin says
Aw yay, so glad you love it! Depending which flours you have on hand, you could sub by weight millet, teff, buckwheat, chestnut, or a GF AP blend. Teff would be my top pick for texture and flavor if you have some!
It's possible you could add in more sorghum by weight, but sorghum tends to be a bit more delicate than these other flours, so not sure how well it would hold together with that much sorghum.
LMK what you try!
Trish says
Alanna, I went with your suggestion to use teff flour and it turned out really well. It was, of course, darker but I didn’t notice a radical difference in flavor. It’s so nice and moist and the perfect vehicle for fresh peaches - another home run!
Peggy says
Hi, as a coeliac I can't do oat flour, but have successfully done this recipe substituting either quinoa or sorghum flour, with slight preference for the latter. Thank you!
Alanna Taylor-Tobin says
It's so good to know that quinoa or sorghum can sub in for the oat flour here. So glad you like the cake! :)