summer peach cake

I was at Trader Joe's the other day and they had a case of organic peaches on sale for $6.99! I couldn't pass it up, but then got home wondering what we were going to do with all these peaches! I can only eat so many in one day and they always go ripe at the same time. So I looked on my trusted gluten free website, Karina's Kitchen, and found a recipe for peach cake. It did not disappoint. I was so good I had to tell myself just because it's gluten free, doesn't mean it is calorie free, it is a cake still after all! As I started cooking, I realized I would have to make some modifications since my usual gluten free flour blend had gone bad. (have you ever seen those little bugs in your flour??? gross! I am glad I caught it before I started mixing it in!) To try the original, vegan recipe, check out Karina's website. I am going to share how I made it :)

Before baking

Brown sugar crumb top

Baked to perfection! It only took 20 min longer than the recipe called for!

Gluten Free Summer Peach Cake

Preheat the oven to 350 degrees F. Lightly grease and dust a 8 or 9-inch round cake pan with gluten-free flour. I use a 9-inch spring pan.

First, you'll need:

2 cups sliced organic peaches. Set aside.

Whisk together the dry ingredients

1 cup rice flour and 1 cup GF pizza crust mix (authentic foods)
2 teaspoons xanthan gum
1/2 teaspoon fine sea salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon

Beat to combine:

1/3 cup light olive oil or Spectrum Organic Shortening

1/3 cup all natural apple sauce
3/4 cup organic light brown sugar
1/4 cup pure agave nectar
2 teaspoons vanilla extract
3/4 cup organic greek yogurt, vanilla

1/4 unsweetened vanilla almond milk

Add the wet ingredients to the dry ingredient mix and beat to combine.

1 egg

2 egg whites

Whisk till frothy.

Add to the batter and gently combine.

Scoop the cake batter into the pan and spread evenly.

Place the peach slices into the batter in a concentric pattern (or any pattern you prefer).

Make a cinnamon brown sugar topping:

4 tablespoons organic brown sugar
2 tablespoons gluten-free rice flour
1 tablespoons Spectrum Organic Shortening
1/2 teaspoon cinnamon

Rub these ingredients together till a crumbly mixture forms. Sprinkle on top of the peaches.

Place the cake into the center of a preheated oven and bake until firm and golden, and a wooden pick inserted into the center emerges clean- about 30-40 minutes. ( mine was taking a while, check occasionally to know exact time)

Cool on a wire rack.

This cake was especially good warm, even better served with all natural vanilla ice cream. You can wrap leftover slices in foil and bag them to freeze for future treats.