Gluten Free Peach and Almond Cake
The gluten free peach and almond cake is perfectly sweetened from the fresh peaches and super moist. This recipe only requires a few steps and comes out perfect every time. No one will know it is gluten free.
Servings: 8
Ingredients
- 4 fresh peaches (or 1 ½ cups of canned peaches)
- ¾ cup +1 tbsp Brown sugar (divided)
- ¼ cup Slivered Almonds
- 2 Eggs
- ½ cup Melted Butter
- 1 cup Milk or Non-Dairy Milk
- 1 tsp Almond Extract
- 1½ cups Gluten Free Flour Blend
- 1 tsp Baking Powder
- ⅛ tsp Salt
Instructions
- Preheat the oven to 350 degrees F. Grease a bunt pan with butter. Sprinkle slivered almonds and 1 tbsp of brown sugar in an even layer around the bottom of the bunt pan. Slice one peach into thin slices and layer evenly on top of the almonds and sugar.
- Prepare the fresh peaches by removing the pit and chopping them into large chunks. Add the peaches to a food processor or blender and pulse until the peaches are finely chopped. This can also be done by hand.
- Combine the GF flour, baking powder, and salt in a medium bowl.
- In a large bowl combine melted butter, eggs, brown sugar, milk, and almond extract. Mix well until combined.
- Add the dry ingredients to the wet ingredients along with the chopped peaches and mix until combined. Pour the batter in the bunt pan. Bake the cake for 45 minutes. Allow the cake to cool then invert onto a plate and enjoy.
Notes
The almond extract adds the almond flavor so try not to skip it, but you can use vanilla extract if you do not have almond. You can substitute canned peaches if you cannot find fresh peaches. I have not tested the recipe with any other gluten free flour so I cannot guarantee sucess with another type of GF flour. The cake can be stored in an air-tight container for up to 3 days.