Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
Delicious Peach Cake made with fresh peaches! So moist, so easy to make and with melt in your mouth tastiness!
Summer did not last long enough!
I blinked and it was September with school starting and leaves beginning to turn….
No, no, no!!
I want a few more days of ripe tomatoes from my garden, blackberries to be gathered from the vines, crisp green beans and beautiful ears of golden corn. Maybe if I dig in my heels and refuse to think about autumn I can enjoy summer a little longer…. the warm evenings, lightning bugs, the sound of children running through the yard laughing and shrieking, the buzz of mosquitos..?? whoa, it’s way past time for those pesky things to go!!
OK, summer has to end, but I can still have one last fresh dessert from one of my favorite summer fruits-peaches.
I love everything about peaches: their reddish-yellow fuzzy skin, that first bite of peach with the juice running down my arm, the lovely fragrance of peaches in a fruit bowl and that sweet, delectable yellow fruit.
I adore peach ice cream, peaches and cream, peach smoothies, peach muffins, peach crisp…well you get the idea; if peach is an ingredient, sign me up!
I scoured the cookbooks, the web, recipe file boxes for that perfect peach dessert to let me hang on to summer just a little longer and I believe I found it.
This Peach Cake is gluten free, so moist it is almost sinful and full of that wonderful fresh peach flavor.
This cake is buttery, sweet, good to the last morsel and as an added bonus, it is easy to make!
WIN WIN WIN
This fresh peach cake is so good, anyone you serve it to will be begging for the recipe and the bragging rights that come with baking this oh-so-delicious swan song to summer dessert!
Grab that iced coffee or cool glass of milk or better yet, top this glorious fresh peach gluten free cake off with some vanilla ice cream!
Tastebud nirvana awaits…..
- 1 stick butter, room temperature
- 1 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon gf vanilla extract
- ¾ cup plain yogurt (I used so delicious coconut yogurt)
- ¼ cup almond milk or any milk
- 2 cups Pamela's Artisan Flour Blend
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 ripe peaches, sliced and pitted
- ½ cup brown sugar
- ½ cup walnuts or pecans
- Preheat oven to 350 degrees.
- Grease a 9x9 pan and set aside.
- In a mixer blend sugar and butter until fluffy.
- Add eggs, one at a time, to sugar and butter mixture.
- Add vanilla, yogurt and milk and mix together.
- In a separate bowl mix flour, baking soda, baking powder and salt.
- Add flour mixture to wet ingredients and blend.
- Pour half of cake mixture in pan and spread out evenly.
- Place half the peaches on cake mixture.
- Sprinkle with ¼ cup of the brown sugar.
- Top with remaining cake mix.
- Top with remaining peaches, brown sugar and nuts.
- Bake for 35-45 minutes or until a cake tester comes out clean.
