The Best Peach Cake {Gluten-free}

Cinnamon and sugar coated fresh peach slices are layered with a perfectly moist cake for my new favorite fruit dessert – Peach Cake! This delicious gluten-free dessert is now on my list of favorite desserts ever!

Confession: I’ve been keeping this recipe from you for a year! I’m so sorry! I’ll be completely honest here and say that it is because every time I made it, I ate it before I could get photos! I just had no self-control around this recipe! I’m not usually a fan of fruit desserts. While my hubby loves fruit pies and crisps, I’m definitely more of a cookie/brownie/cake gal. I guess it makes sense then that I love cakes with fruit in them like my blueberry coffee cake, which I make often!

While browsing for new recipes to make with all of our peaches, I came across this idea of a fresh peach cake. Now, my husband will still pick his favorite oatmeal cookie peach crisp as his favorite peach dessert, but my son Jake and I pick this peach cake as ours!

For best results, I definitely recommend using fresh peaches, whether store-bought, from the farmer’s market, or from your backyard if you are lucky enough to have some peach trees! We are down to just one peach tree producing this year as we had to remove some and plant new ones. But that one tree produced more than we could possibly use up this year! Here are some pics from during our peach harvest:

You just can’t beat the taste of these fresh picked peaches. Since we had so many, we gave quite a few boxes worth away to friends and neighbors. We also flash-froze many sliced peaches for smoothies, for this peach cake and for my hubby’s favorite oatmeal cookie peach crisp.

Ingredient notes:

• As always, I only recommend baking with a good quality all-purpose gluten-free flour blend. All flour blends are not created equal! I recommend avoiding flour blends that contain any bean flours or that are primarily rice flour, as you’ll get a more gritty result. This recipe, like pretty much all of my recipes, has been tested with successful results with both Gluten Free Mama’s Almond Flour Blend and gfJules gluten-free flour and I recommend either one. Two other flour blends that I’ve been testing some (but not this recipe yet) with good results are Cup4Cup and Pamela’s.
• I’m love the big tubs of Stonyfield Organic Smooth and Creamy yogurt, which I use in smoothies and in baking. In this recipe, I used their French Vanilla flavor, in the whole milk version. There are also fat-free and low-fat versions in French Vanilla, so feel free to use those to cut the fat. I wanted the extra richness of the whole milk yogurt. Just don’t be like me and eat most of the cake yourself! I’ve actually just signed on to partner with Stonyfield as a blogger in their Clean Plate Club since I love their products, so you’ll be seeing them often in the future! If you can’t find a vanilla flavored yogurt, go ahead and add some vanilla extract in with your wet ingredients.
• If you don’t have fresh peaches, use frozen. Just let thaw and don’t use the excess juice after thawing (throw that juice in a smoothie instead of letting it go to waste though). Also, you want them thinly sliced as opposed to big thick wedges. I sliced them about 1/4″ thick using my absolute favorite knife for slicing fruit!

The Best Peach Cake {Gluten-free}

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Total Time

Ingredients

• 2 cups gluten-free all-purpose flour blend (see notes)
• 1 tsp.xanthan gum (omit if your flour blend has xanthan or guar gum)
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. cinnamon
• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 1 cup low-fat or whole milk French Vanilla Yogurt (I used Stonyfield Smooth & Creamy French Vanilla)
• 1/4 tsp. almond extract
• 2 1/2 cups thinly sliced peaches (from about 3 large peaches)

For layering

• 1/2 cup sugar
• 1 tsp. cinnamon

Directions

1. Preheat oven to 350°. Spray a 8" square baking pan with non-stick cooking spray. I used an 8" glass Pyrex pan each time I made this.
2. In a medium bowl, whisk together the flour, xanthan gum, baking soda, baking powder, salt and 1/4 teaspoon cinnamon. Set aside.
3. Beat the butter and 1 cup of sugar in the bowl of your electric mixer for 3-5 minutes on medium speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, mixing in well before continuing. Add the yogurt and almond extract and mix on medium-low until the batter is smooth. Slowly add the dry ingredients to the wet ingredients with the mixer on low, and mix just until combined. You don't want to overmix.
4. In a separate small bowl, whisk together 1/2 cup of sugar and 1 teaspoon cinnamon.
5. Spread half of the batter evenly in the greased baking pan. Arrange half of the thinly sliced peaches over top of batter. Sprinkle with about two-thirds of the cinnamon-sugar mixture.
6. Repeat the layers one more time: batter, then peaches, then remaining cinnamon-sugar mixture.
7. Bake at 350° for 50-55 minutes, or until a toothpick inserted near the center comes out with moist crumbs, not wet batter.
8. You can enjoy this warm or at room temperature; plain or with a dollop of freshly whipped cream or ice cream. Delicious no matter how you slice and serve it!

by Michelle Palin ~ My Gluten-free Kitchen

Recipe Notes

*Recipe has been successfully tested with Gluten-free Mama's Almond Blend and with gfJules flour blend. Highly recommend either!

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Recipe adapted from Barefoot Contessa.

If you are looking for another great peach recipe, make sure you check out this gluten-free Peach Oatmeal Cookie Crisp which my husband highly recommends: