A few years ago my friend Susi Dokken taught me how to make her melt-in-your-mouth gluten-free plum torte. So, when I had summer peaches laying around I just swapped the plums for the peaches and dare I say… I might be in love with this peach cake even more??
Thanks to a lovely amount of butter, this dense cake is satisfying in all the right ways and just a slice is all you need to transport you to a happy place. In the fall, feel free to experiment with pears as well as other fruits such as apples, apricots, cherries, nectarines and anything else you enjoy! There are countless options…
This peach cake freezes beautifully and keeps for a few months sealed well in the freezer so if you too have got summer peaches piled up, bake two so you can devour one and freeze the other for later.
Gluten-Free Peach Cake
Ingredients
- 1 cup sugar
- 1 stick butter
- 2 eggs
- 1 cup gluten-free all purpose flour
- 1 tsp baking powder
- Pinch salt
- 1 tsp vanilla extract
- 2 sliced peaches
Instructions
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Preheat oven to 350ºF.
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Grease your pan with oil spray and set aside.
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In a large mixing bowl, cream together sugar and butter. You’ll need an electric mixer for this step!
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Add in eggs, flour, baking powder, salt, and vanilla and beat well.
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Spoon batter into a springform pan.
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Place peach slices on top of the batter. Don’t worry about creating a special pattern because they will sink as they bake.
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Sprinkle a little cinnamon sugar on top.
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Bake for 1 hour. Check regularly after the 40-minute mark and remove when set.
Recipe Notes
This cake freezes well!
