This gorgeously fragrant gluten free peach cake is sweet and soft - everything a good fruit cake should be. Its tender and buttery gluten free crumb is absolutely crammed with bites of juicy fresh peaches, making for a memorable mid-summer cake.
Peach Cake Recipe
In summer, make a fruit cake, am I right? This gluten free peach cake showcases, what else, fresh summer peaches. And I swear you can't tell that this is a gluten free cake! A bit of Greek yogurt adds moisture and structure while brown sugar adds a caramel note that perfectly balances the fresh sweetness of the peaches. And the peaches ... if you love peaches, this is the cake for you. There's no skimping on the fruit, and because the rest of the cake is relatively simple, the peachy flavor shines through. This is one for the keeper files.
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Gluten Free Peach Cake Highlights
- Rich and buttery
- Soft and sweet
- Crammed with peaches in every bite
- Easily gluten free
- So flavorful
What You'll Need
See my ingredients notes below - the full ingredient amounts plus detailed instructions are in the recipe card at the end of this post.
- Gluten free flour - I always use my easy homemade gluten free flour blend but you can use your favorite 1:1 gluten free baking flour if you prefer.
- Baking powder - Make sure to use fresh baking powder for the best results.
- Salt - I always use fine sea salt and table salt will work as well.
- Butter - Use unsalted butter so that it doesn't make the cake too salty, and bring it to room temperature before beginning to make the cake.
- Brown sugar - Light or dark brown sugar is fine, or you can use granulated sugar.
- Eggs - I developed this recipe using large eggs, so I recommend using large eggs when you bake this cake.
- Greek yogurt - You can use non-fat, low-fat, or full-fat Greek yogurt, either plain or vanilla-flavored.
- Peaches - I truly recommend using fresh, ripe peaches in this cake! However, you can use frozen peaches if necessary.
How to Make Peach Cake
Here's a look at how to make this peach cake recipe:
- Prepare: Grease a 9-inch round cake pan with butter and line it with a circle of parchment paper.
- Make dry mix: Whisk together the flour, baking powder, and salt.
- Cream the butter: Beat the butter on medium speed until creamy, then beat in the sugar.
- Add the eggs and yogurt: Add the eggs one at a time, then beat in the Greek yogurt.
- Combine: Mix in the flour mix to the butter mixture.
- Add the peaches: Fold in three-quarters of the peaches.
- Place in pan: Spread the batter into the prepared cake pan.
- Top with peaches: Sprinkle the top with the remaining peaches. Preheat the oven to 350℉ and rest the batter while the oven heats.
- Bake: Bake the cake for 55-60 minutes.
Recipe Best Practices
I love the simplicity of this peach cake because it allows the fresh peaches to star against an unassuming gluten free cake base (although - don't be misled: this is not a boring cake!). You can try the base with other types of fruit, or nestle in a few other additions such as almond extract or ginger. A few suggestions:
- Soften the butter. Make sure to bring the butter to room temperature before starting to make the peach cake. If your butter is too hard, it won't incorporate into the batter well, leaving it a bit flat and dense. Let the butter sit on the counter until it gives when you press a finger into it, but not so long that it is melted.
- Try another stone fruit. You can use any stone fruit you like in this recipe if you want to riff on the peach cake idea. I love tucking in ripe nectarines, plums, or even pitted cherries for a different flavor.
- Add almond extract. Try adding 1 teaspoon of pure almond extract to the cake for a sweet hint of almond flavor.
- Try vanilla. I didn't add vanilla to my cake, but if you want a little vanilla flavor, add two teaspoons of pure vanilla extract to the batter when you beat in the Greek yogurt.
- Don't peel the peaches. I don't bother peeling my peaches for this cake, especially if they are very ripe and juicy (when my peaches are super ripe, I find that peeling them destroys the delicate fruit beneath the skin). If you really need to peel your peaches, you can use the water bath method to slip off the skins without using a peeler.
- Add ginger. Stir in a little ground ginger or add some fresh, grated ginger to the batter for a little kick.
Serving Suggestions
This peach cake was meant for vanilla ice cream. Serve warm slices of cake topped with big scoops of ice cream, or try a big spoonful of homemade, lightly sweetened whipped cream alongside a slice. I love a big mug of black tea with peach cake or try an herbal tea such as mint for a refreshing side sip.
Storage Options
You can enjoy delicious slices of cake now, or freeze them for a burst of summery goodness another time. Here's how to store gluten free peach cake:
- Counter – Lightly cover the cake with foil and store it on the counter for up to two days.
- Fridge – Place the cake in an airtight container or cover it tightly with foil and keep it in the fridge for up to 5 days.
- Freezer – Wrap the whole, cooled cake in foil or cut it into individual pieces and place them in a freezer-safe container, separating any layers with parchment paper so that they don't stick together, and freeze for up to three months. Thaw the cake in the fridge overnight before serving.
More Gluten Free Peach Recipes
Gluten Free Peach Cake
This gorgeously fragrant gluten free peach cake is sweet and soft - everything a good fruit cake should be. Its tender and buttery gluten free crumb is absolutely crammed with bites of juicy fresh peaches, making for a memorable mid-summer cake.
Ingredients
- 1 ¾ cups gluten free flour (210 grams)
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ¾ cup unsalted butter, at room temperature
- 1 cup brown sugar, light or dark brown sugar is fine
- 2 large eggs
- ¼ cup plain Greek yogurt
- 2 cups ripe peaches , pitted and chopped (about 400 grams)
Instructions
- Grease a 9-inch round cake pan with butter and line it with a circle of parchment paper.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs one at a time, scraping down the bowl and beating well after each addition. Beat in the Greek yogurt.
- With the mixer on low speed, gradually add the flour mixture just until combined. Fold in three-quarters of the peaches. Spread the batter into the prepared cake pan. Sprinkle the top with the remaining peaches and additional sugar, if desired. Preheat the oven to 350℉.
- Rest the batter while the oven heats, then bake the cake for 55-60 minutes or until a wooden pick inserted into the center comes out clean and the surface of the cake is firm to the touch.
- Place the cake on a rack and cool is in the pan for 20 minutes, then turn it out to cool for at least 15 minutes more. The cake can be served warm or at room temperature.
Notes
- Soften the butter. Make sure to bring the butter to room temperature before starting to make the peach cake. If your butter is too hard, it won't incorporate into the batter well, leaving it a bit flat and dense. Let the butter sit on the counter until it gives when you press a finger into it, but not so long that it is melted.
- Try another stone fruit. You can use any stone fruit you like in this recipe if you want to riff on the peach cake idea. I love tucking in ripe nectarines, plums, or even pitted cherries for a different flavor.
- Add almond extract. Try adding 1 teaspoon of pure almond extract to the cake for a sweet hint of almond flavor.
- Try vanilla. I didn't add vanilla to my cake, but if you want a little vanilla flavor, add two teaspoons of pure vanilla extract to the batter when you beat in the Greek yogurt.
- Don't peel the peaches. I don't bother peeling my peaches for this cake, especially if they are very ripe and juicy (when my peaches are super ripe, I find that peeling them destroys the delicate fruit beneath the skin). If you really need to peel your peaches, you can use the water bath method to slip off the skins without using a peeler.
- Add ginger. Stir in a little ground ginger or add some fresh, grated ginger to the batter for a little kick.
Nutrition
Calories: 304kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 76mgSodium: 195mgPotassium: 82mgFiber: 3gSugar: 25gVitamin A: 578IUVitamin C: 1mgCalcium: 83mgIron: 1mg
Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
Did you make this recipe?Let me know in the comments how it went!
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