Bookmark
This delicious peach cake is a perfect summer treat that comes together quickly and easily. Using XOXO Gluten Free flour means it is great for those avoiding gluten without sacrificing taste. The cake is moist with fresh or thawed peaches folded into a tender batter, creating a fruity and comforting dessert everyone will enjoy.
I first made this peach cake during a summer barbecue and it quickly became a crowd favorite. My family loves how the sweetness of the peaches balances beautifully with the warming spice of nutmeg.
Ingredients
- XOXO Gluten Free flour: a reliable gluten-free blend for light texture
- Sugar: adds sweetness to create the perfect balance with peaches
- Baking powder: provides lift and fluffiness
- Kosher salt: enhances all the flavors
- Brown sugar: adds a hint of caramel depth
- Ground nutmeg: gives warm spice complexity, use freshly ground if possible
- Vanilla extract: brings aroma and sweetness
- Unsweetened yogurt: keeps the cake moist and tender
- Canola oil or vegetable oil: adds soft richness without overpowering
- Fresh or frozen peaches: the star ingredient, choose ripe peaches for best flavor, thaw frozen peaches well and drain excess liquid
- Nonstick baking spray: ensures easy cake release
Instructions
- Prep the Peaches:
- If using fresh peaches, peel them by blanching in hot water or using a paring knife to remove skins. Remove pits then roughly chop into pieces. For frozen peaches, thaw completely and drain off any extra juices to avoid sogginess in the cake.
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit which provides the perfect temperature for even baking and a golden crust. Prepare a 9 inch round cake pan at least 2 inches deep by spraying it generously with nonstick baking spray.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk the gluten-free flour, sugar, baking powder, kosher salt, brown sugar, and ground nutmeg until evenly combined. This even distribution helps with consistent texture and flavor throughout the cake.
- Mix Wet Ingredients:
- In another bowl, combine the vanilla extract, unsweetened yogurt, and canola or vegetable oil. Whisk until smooth so the wet ingredients blend seamlessly into the dry.
- Combine Ingredients:
- Pour the wet mixture into the dry and stir gently until just combined. Avoid overmixing to keep the cake light and tender. Fold in the prepared peaches carefully to keep chunks intact and distribute fruit evenly.
- Bake the Cake:
- Transfer the batter into your prepared pan and spread out evenly. Bake right away in the preheated oven for 25 to 30 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean the cake is ready.
- Cool and Serve:
- Let the cake rest in the pan for 10 minutes after baking to make it easier to remove. Then place on a wire rack to cool completely. For extra indulgence, dust with powdered sugar or add a dollop of whipped cream or vanilla ice cream.
I adore the warm hint of nutmeg in this cake because it adds complexity without overpowering the peaches. Making this cake always reminds me of summer gatherings with friends and family where everyone reaches for seconds.
Storage Tips
Store leftover peach cake in an airtight container at room temperature for up to two days to retain moisture. For longer storage, keep it wrapped tightly in foil or plastic wrap and place in the refrigerator for up to five days. You can reheat slices gently in the microwave before serving.
Ingredient Substitutions
If you do not have XOXO Gluten Free flour, a similar gluten-free all-purpose flour blend will work well. Greek yogurt or sour cream can replace the yogurt for a tangier flavor. Light olive oil or melted coconut oil can substitute the canola oil but watch for distinct flavor notes.
Serving Suggestions
Serve this peach cake slightly warm with vanilla ice cream or whipped cream for a classic summer dessert. Fresh mint leaves or a drizzle of honey on top add a fresh touch. For brunch, pair with a cup of coffee or a fruity iced tea.
This peach cake strikes the perfect balance between fruity freshness and spice with soft tenderness. It is a reliable crowd-pleaser anytime summer fruit is in season or when you want a gluten-free dessert that does not compromise on flavor.
Your Recipe Questions Answered
- → What type of flour is used?
This cake uses XOXO Gluten Free flour, which keeps it light and suitable for gluten-free diets.
- → Can fresh peaches be substituted with frozen?
Yes, frozen peaches can be thawed and drained before being folded into the batter for convenience.
- → How long should the cake bake?
Bake the cake for 25-30 minutes at 350°F until a toothpick inserted in the center comes out clean.
- → What optional toppings complement the cake?
Powdered sugar, whipped cream, or ice cream are excellent choices to enhance the flavor.
- → How to prepare peaches before mixing?
Peel and pit fresh peaches, then chop roughly; if frozen, thaw and drain before adding to the batter.