Delicious Peach Cake Summer (Ready-to-Print Version)
Moist peach cake using fresh peaches and gluten-free flour for a quick summer dessert.
# What You’ll Need:
→ Dry Ingredients
01 -
1 ½ cups XOXO Gluten Free flour
02 -
¾ cup granulated sugar
03 -
2 ½ teaspoons baking powder
04 -
½ teaspoon kosher salt
05 -
2 tablespoons brown sugar
06 -
⅛ teaspoon ground nutmeg
→ Wet Ingredients
07 -
2 teaspoons vanilla extract
08 -
½ cup unsweetened yogurt
09 -
½ cup canola oil
→ Fruit
10 -
2 ½ cups peaches, peeled, pitted, and sliced (fresh or thawed frozen)
# Step-by-Step Guide:
01 -
If using fresh peaches, peel, pit, and roughly chop them. If frozen, thaw and drain excess liquid.
02 -
Preheat the oven to 350°F (175°C). Spray a 9-inch round cake pan, 2 inches deep, with non-stick baking spray.
03 -
In a large bowl, whisk together the gluten-free flour, granulated sugar, baking powder, kosher salt, brown sugar, and nutmeg until homogenous.
04 -
In a separate bowl, whisk vanilla extract, unsweetened yogurt, and canola oil until smooth and well combined.
05 -
Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the prepared peaches carefully to avoid bruising.
06 -
Transfer the batter evenly into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
07 -
Allow the cake to cool in the pan for 10 minutes before removing to a wire rack to cool completely. Optional: dust with powdered sugar or serve with whipped cream or ice cream.
# Handy Tips:
01 -
Use gluten-free flour blend measured properly for consistent texture.