GLUTEN FREE PEACH CAKE
A moist and delicious gluten free peach cake. Full of fresh juicy peaches, this cake can be baked in a loaf pan or cake pan.
Provided by Sandi Gaertner
Categories Gluten Free Cake Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350º F.
- Chop the peaches up on a cutting board. Be careful not to include pit fragments.
- In a large bowl, add the dry ingredients and whisk to blend.
- In a smaller bowl, add your wet ingredients and whisk.
- Pour the wet ingredients over the dry ingredients and add the peach slices.
- Mix the wet and dry ingredients until just barely mixed. Overmixing will deflate your cake and it will turn out dense.
- Pour the batter into a greased bread loaf tin.
- Bake for 45 minutes. Test doneness with a toothpick inserted into the middle of the cake. If the toothpick comes out clean, the cake is done baking. If there is batter, or crumbs, on the toothpick, it will need to bake longer.
- Allow the cake to cool.
- In a small bowl, add the powdered sugar and water. Mix. Drizzle onto the cake when the cake is cooled.
Nutrition Facts : ServingSize 1 g, Calories 280 kcal, Carbohydrate 43 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 57 mg, Sodium 135 mg, Fiber 2 g, Sugar 30 g, TransFat 1 g
PEACH PUDDING CAKE (GLUTEN-FREE)
Instead of using fresh peaches, you can also use canned or frozen peaches or fresh or frozen mangoes. For more healthy, gluten-free recipes, please check out my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350ºF/180ºC degrees. Shift the first 7 dry ingredients.
- Combine almond or soy milk and lemon juice and set aside.
- Purée the diced peaches in a food processor or blender until smooth. Stir in the milk mixture.
- Beat butter and sugar using electric beaters or a stand mixer until fluffy.
- Add an egg and beat again.
- Add peach mixture and liquor (optional) and beat until blended.
- Fold flour mixture into peach/milk mixture.
- Layer sliced peaches in a greased 8 x 8 inch (20 cm) square pan.
- Pour batter over sliced peaches in the pan and top with almond slices or shredded coconuts (optional).
- Place the pan in a large roasting pan.
- Add boiling water to the roasting pan to a depth of an inch (2.5 cm).
- Carefully place the pan in the oven and bake for about 50 minutes or until set in the center.
- Infuse love and serve warm or chilled with whipped cream or ice cream (optional).
Nutrition Facts : Calories 118.2, Fat 8.8, SaturatedFat 5.2, Cholesterol 51.4, Sodium 281.3, Carbohydrate 9.4, Fiber 1.6, Sugar 8, Protein 2
PEACH PUDDING CAKE
Recipe from the Hyde Park Bar & Grill in Austin. Courtesy of Bon Appetit. As this bakes the fruit will sink to the bottom of the pan.
Provided by Galley Wench
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Spray 13 x 9 x 2 inch glass baking dish with vegetable oil spray.
- Whisk flour, baking powder, salt, and baking soda in a medium bowl.
- Using electric mixer, beat butter in large bowl until smooth.
- Gradually beat in sugar.
- Beat in vanilla, then eggs, one at a time, incorporating well after each addition.
- Using low speed, beat in flour mixture alternately with buttermilk in three additions each, beating well between each addition.
- Transfer batter to baking dish, spreading evenly.
- Arrange peach slices over batter, overlapping slightly as needed.
- Mix together 1 teaspoon cinnamon with 1 tablespoon sugar and sprinkle over top of peches.
- Spray sheet of foil with vegetable oil spray; cover cake with foil (spray side down), and seal at edges.
- Bake 45 minutes.
- Remove foil (some cake may stick).
- Bake until top is golden; edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer.
- Cool 1 hour.
- Serve warm with whipped cream.
Nutrition Facts : Calories 337.2, Fat 12.8, SaturatedFat 7.7, Cholesterol 66.4, Sodium 301.9, Carbohydrate 51.9, Fiber 1.5, Sugar 36.1, Protein 4.2
UPSIDE-DOWN PEACH SPONGE
A moist, fruity cake which is perfect for an afternoon tea with friends
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 1h25m
Yield Cuts into 15 squares
Number Of Ingredients 10
Steps:
- First make the topping. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. Sprinkle with the sugar-flour mix. Push a raspberry or cherry into the cavity of each peach half, then place the peaches, cut-side down, in the tin.
- To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt and vanilla in a large bowl with an electric whisk until lump-free. Spoon the mix into the tin, over and around the peaches, then bake for 50 mins-1 hr until golden and risen and a skewer poked in comes out clean.
- Cool briefly, then carefully run a cutlery knife around the edges to release any stuck bits. Turn the cake out onto a board and cut into squares. Delicious eaten warm with ice cream.
Nutrition Facts : Calories 326 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
GLUTEN-FREE PEACH COBBLER
A gluten-free peach cobbler that tastes just as delicious as the regular version. I have been trying different versions, and this seems to be the best.
Provided by Hunnydew30
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix peaches, sugar, flour, cinnamon, and nutmeg together in a bowl. Pour into a 9x13-inch casserole dish. Cut butter into small pieces and dab evenly on top of peaches.
- Mix flour, sugar, soy milk, baking powder, xanthan gum, and salt together in a bowl. Spread topping over the peaches.
- Bake in the preheated oven until golden brown, about 45 minutes. Cool before serving.
Nutrition Facts : Calories 155.7 calories, Carbohydrate 28.4 g, Cholesterol 10.2 mg, Fat 4.6 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 140.7 mg, Sugar 18.2 g
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