The Best Peach Cake {Gluten-free}

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!

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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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