Gluten-Free Upside-Down Coffeecake

Summer is the perfect opportunity to bake with fruits of all shapes, sizes, and colors, which are in great abundance during that season. We love playing with a variety of berries and stone fruits as a summery addition to our collection of gluten-free baking mix recipes. We encourage you to do the same, and share what fun fruits and flavor combinations you use for your cake.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free flour.
Prep
15 mins
Bake
40 to 45 mins
Total
1 hr 5 mins
Yield
one 8" or 9" cake
Gluten-Free Upside-Down Coffeecake

Instructions

  1. Preheat the oven to 350°F. Lightly grease an 8" round pan with at least 2" tall sides (or a 9" round pan).
  2. To prepare the fruit: Toss the fruit with the brown sugar and cinnamon. Transfer the fruit to the prepared pan, spreading it in an even layer.
  3. To prepare the cake batter: Whisk the baking mix and sugar together.
  4. In a separate bowl, whisk together the oil, eggs, milk or buttermilk, and vanilla.
  5. Add the wet ingredients to the dry ingredients, stirring just until blended. Spread the batter into the pan, evenly covering the fruit.
  6. To make the streusel: Mix the baking mix, oats, brown sugar, and cinnamon together until evenly blended. Work in the butter until the streusel is evenly crumbly.
  7. Sprinkle the streusel uniformly over the cake batter in the pan, pressing it gently into the batter.
  8. Bake the cake for 35 to 40 minutes, until it's firm on top and the edges of the crust are brown.
  9. Remove the cake from the oven, run a spatula around the edge, wait 3 minutes, then turn the pan over onto a serving plate. Wait another 30 seconds, then lift the pan off. If anything sticks to the pan, just scrape it out and spoon it back onto the cake.
  10. Serve the cake warm or at room temperature, dusted with confectioners' sugar, if desired.
  11. Yield: one 8" or 9" cake.