Gluten Free Peach Cake -

5 from 1 vote

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.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Calories: 304kcal

Author: Nicole Spiridakis

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)

US Customary - Metric

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