Gluten-Free Peach Cake
Indulge in the sweet and summery flavors of this Gluten-Free Peach Cake—a delightful dessert that's perfect for any occasion! This recipe combines juicy ripe peaches with a moist and tender cake made from a blend of gluten-free all-purpose flour and almond flour, ensuring it's suitable for those avoiding gluten. A tangy hint of yogurt complements the sweetness, while cinnamon and a crunchy sugar topping add irresistible texture and depth of flavor. Topped with a stunning peach arrangement, this cake is as beautiful as it is delicious. With a prep time of just 20 minutes, this easy-to-follow recipe is ideal for showcasing seasonal peaches and serving as a crowd-pleasing treat. Whether enjoyed warm or at room temperature, this gluten-free peach dessert is destined to become a favorite in your baking repertoire!
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Recipe Information
Ingredients
- 3 ripe peaches
- 1.5 cups gluten-free all-purpose flour
- 0.5 cup almond flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup plain yogurt
- 0.5 teaspoon cinnamon
- 1 tablespoon sugar for topping
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Peel the peaches. Cut them into thin slices and set aside.
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt.
In a large bowl, using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the vanilla extract and yogurt until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on a low speed just until combined.
Gently fold in half of the sliced peaches into the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Arrange the remaining peach slices in a circular pattern on top of the batter.
Sprinkle the top with cinnamon and a tablespoon of sugar for a crunchy finish.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve the cake warm or at room temperature and enjoy!
Nutrition Facts
Calories |
3515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.5 g | 240% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 953 mg | 318% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 441.0 g | 160% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 262.5 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 507 mg | 39% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1401 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
