Upside Down Olive Oil Georgia Peach Cake (Gluten Free Y’All)


“Upside Down Olive Oil Peach Cake”(Gluten Free)

This past week has been busy in a fun way. Photo shoots both editorial and commercial, celebrations of a new cookbook release that I worked on, and a weekend full of the World Cup and a lazy baking Saturday. The other fun thing for me is that as of today I am adding a “printable recipe” at the end of all my posts! This will make it easier for you to try out some of the offerings from Food on Fifth.

The Peach Truck Peaches

I do think I have a case of “peach madness” this summer. I blame this totally on the arrival of “The Peach Truck” in Nashville from Georgia with bags and bags full of delicious peaches. I eat them rinsed, fuzz and all, on cereal, on toast. I have made frozen yogurt, pies  and more recently this upside down cake using peaches and olive oil along with a  flour I ran across in the grocery store a few days ago…Domata Gluten Free Recipe Ready Flour.

Domata Recipe Ready Gluten Free Flour

I realize that everyone knows about Georgia Peaches, but are you aware there is a thriving olive oil business down in Lakeland, Georgia…acres and acres of olive trees? I didn’t until I was given a bottle by cookbook author, Matt Moore, while working on a photo shoot with him. Amazingly good and perfect for my cake. A belated thanks Matt.

Whether testing recipes for clients or cooking at home I always gather and measure all my ingredients before I start just to make sure I have everything I need. I find it very annoying to get to the middle of a recipe and realize I am short an egg or do not have enough milk. Very annoying.

Peach Cake ingredients

I used a fluted pan just because I think it is pretty.

Peach Cake in the Oven

I let this cake cool for about 30 minutes before turning it out onto a plate.

Peach Cake Baked

Flipped out onto a plate & ready for a powder sugar dusting. Love the color of those peaches!

Upside Down Peach Cake

Peach Cake dusted with Powdered Sugar

So pretty and moist, with an almost pudding-like texture and nice crispy edges. Not too sweet (you know I do not like overly sweet desserts) with the flavor of the peaches coming through strong.

Why an olive oil cake? Olive Oil in a cake never “sets up” again as does butter or solid veg shortening after the dessert cools, therefore the cake is much more moist and stays that way. I made a pound cake using olive oil & Blood Oranges and it was fantastic. For a more lucid and exact explanation as to why cakes made with olive oil are more tender check out this article by Fine Cooking.


Of course we ate a slice while the cake was still warm on Saturday, but the next day, chilled,  it was still as good…in fact so good that my friend Terry M. ate 2 pieces while we worked the Sunday NYTimes Crossword puzzle! Yep, that good.

Upside Down Olive OIl Peach Cake

  • Servings: 6
  • Difficulty: easy
  • Print

Peach Cake dusted with Powdered Sugar


  • 2 cups gluten-free baking flour (Domata is the brand I used), or all-purpose flour
  • 1 1/2 cups raw or turbinado sugar
  • 1 1/2 tsp salt
  • 1/2 tsp each baking soda and baking powder
  • 1 1/3 cups good quality olive oil
  • 1 1/4 cups whole milk
  • 3 eggs
  • the zest from one orange + the juice
  • 4-5 fresh peaches peeled and sliced
  • powdered sugar for garnish/serving


  1. Preheat oven to 350 degrees.
  2. Whisk together the flour, salt, baking powder and baking soda in a bowl.
  3. Using a mixer blend together the olive oil & sugar. With mixer running drizzle in olive oil. Scrape down sides of bowl as need be. Turn mixer to low and add eggs & milk.
  4. Add orange zest, orange juice and flour with mixer on low-speed just until well blended.
  5. Place sliced peaches in the bottom of a well-greased 8 or 9 inch baking pans. Pour batter on top of peach slices and spread evenly.
  6. Place in oven and bake for 40 to 45 minutes until cake in set in the middle and is golden brown. If cake starts to get too brown cover loosely with a sheet of foil.
  7. Remove from the oven. Let cool on a rack and serve at room temp or chilled.
  8. Dust with powdered sugar when serving if desired.

43 thoughts on “Upside Down Olive Oil Georgia Peach Cake (Gluten Free Y’All)

  1. Yum this looks fantastic!! I can’t wait for summer in Australia! I am missing all the delicious stone fruit. I will be putting this recipe aside for when they return!

  2. This looks soooo good but I am so excited by the print button! I must have used a whole cartridge fo ink printing several of your recipes. This is a fantastic addition. Thank you.

    1. Hey Ed, I just made it gluten free as a scientific experiment in baking with that kind of flour. Most gluten free stuff is not so delicious so I have been on a quest just for the fun of it to come up with really good gluten free desserts that do not taste chalky. It is equally good with regular flour. Get Judi to whip you up one!

  3. This look so good and juicy. You have so put me in the mood for peaches and I’m thrilled to hear about the olive oil in Georgia.

  4. So so lovely! Looks delicious…I actually have a pineapple standing by for an upside down pineapple cake but maybe next time I should try peaches 🙂

    1. Oh I think pineapple upside down cake sounds pretty yummy as well. It is one of my favorite things from childhood that my mother used to make with the pineapple all caramelized..yum. Thanks for stopping by.

  5. Hey there Teresa, this is a gem of a blog, thank you so much….where did you find that flower….looking forward to more recipes…..

    1. Oh mercy how great to see you here at Food on Fifth. How are you? This blog is such fun for me as I love to experiment in the kitchen with new ideas and products just to see if they turn out. The flowers are leeks that I let go to seed! Accidently I might add. Along with the orange honeysuckle they made a nice arrangement.
      Yes, the gluten free is the flour…a new one I just discovered in Krogers that I wanted to try out as it already has the xanthan gum in it which means it is ready to bake with. I have tried lots of brands and this one worked with no fuss. Hope you are well. T

    1. You know Jill I first started thinking about olive oil cakes when we did the photo shoot with the olive oil pound cakes a few months ago….”Poundless Pound Cakes”. I made the Blood Orange Pound Cake for an earlier post and it was so moist and good for days after it’s being baked so now I am just fascinated with this idea. Thanks for stopping by Food on Fifth.

  6. I have yet to bake a cake with olive oil but this recipe looks very good. I like cakes that are pudding like and not overly sweet. As always a beautiful post.

  7. Teresa. another beautiful peach recipe! I came to find the peach pie and got waylaid by everything else! My peaches are ripening in a brown bag with a banana for company and I can’t stop thinking about your pie. Now that has to contend with cake! Decisions, decisions!

  8. This cake sounds/looks perfect for my dinner party tonight! One question tho– am I misreading or does this make 2 cakes?

      1. Great! Thank you! Will make this afternoon — can’t wait! It’s just the recipe I was looking for

      2. Can I actually ask another question? I don’t have gluten free flour– you think I’m better off with cake flour or all purpose?

  9. Great cake! Used cake flour, left skin on peaches and baked in a 9″ spring form pan. Turned out perfect! Only thing to report is that I had to cook it much longer before it was set in the middle– probably around an hour and a half. But so gooey and delicious!
    My guests loved it– will surely make again.
    Thank you!

  10. Beautiful photos and I love your blog! I am so new to blogging and WordPress (started in Jan. 2015) but not new to obsessing over good food. How did you get the recipe box at the bottom of your posts? Is this something that you pay extra for? Thanks for letting me stroll around and learn from you ! Gonna try this recipe because I’ve been wanting to make an olive oil cake and want to move to GA… so it’s a perfect combo:)

Leave a Reply