Peach Pudding Cake Gluten Free Recipes

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GLUTEN-FREE PEACH COBBLER



Gluten-Free Peach Cobbler image

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

4 cups chopped fresh peaches
2 tablespoons white sugar
2 tablespoons gluten-free all-purpose baking flour
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ cup butter
1 cup gluten-free all-purpose baking flour
¾ cup white sugar
¾ cup soy milk
1 teaspoon gluten-free baking powder
1 teaspoon xanthan gum
¼ teaspoon salt

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

GLUTEN FREE PEACH CAKE



Gluten Free Peach Cake image

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

1 1/2 cups gluten free flour blend (* see note)
3/4 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
2 eggs
1 cup milk or non-dairy milk
1 tablespoon lemon juice
1/2 cup butter (melted)
1 teaspoon pure vanilla extract
1 1/2 cups chopped peaches
1 cup powdered sugar
2-3 teaspoons water

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

GLUTEN-FREE PEACH PUDDING CAKE



Gluten-Free Peach Pudding Cake image

Based on a Meyers Family recipe

Provided by Andrea

Categories     Dessert

Time 1h30m

Number Of Ingredients 11

2 cups peaches (sliced, fresh or thawed from frozen)
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
1 teaspoon fresh lemon juice
1 cup King Arthur Measure-for-Measure Flour
1½ cups granulated sugar (divided)
1 teaspoon baking powder
½ cup lowfat milk (or dairy-free milk)
3 tablespoons unsalted butter (melted, or dairy-free butter)
1 tablespoon cornstarch
1 cup boiling water

Steps:

  • Preheat the oven to 350° F/175° C.
  • In one of the bowls, toss the peaches with the cinnamon, nutmeg, and lemon juice. Pour into the prepared baking pan.
  • In the other bowl, whisk together the gluten-free flour, ¾ cup sugar, and baking powder. Stir in the milk and melted butter. The batter will be very thick. Spoon over the peaches.
  • In the same bowl, stir together the remaining sugar and cornstarch and sprinkle over the batter. Slowly pour the boiling water all over the pan. The water will rise up and pool, but it will combine with the batter as it cooks.
  • Bake in the preheated oven for 55 to 60 minutes, until the cake tests done and is golden and a little crunchy on top. Serve warm with ice cream.

Nutrition Facts : Calories 259 kcal, Carbohydrate 54 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 12 mg, Sodium 9 mg, Fiber 2 g, Sugar 42 g, UnsaturatedFat 2 g, ServingSize 1 serving

PEACH PUDDING CAKE



Peach Pudding Cake image

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

non-stick vegetable oil cooking spray
1 3/4 cups all-purpose flour, plus
2 tablespoons all-purpose flour
2 1/4 teaspoons baking powder
3/8 teaspoon coarse kosher salt
1/2 teaspoon baking salt
1/2 teaspoon baking soda
3/4 cup unsalted butter (1 1/2 sticks)
1 3/4 cups sugar
2 tablespoons vanilla
2 large eggs
3/4 cup buttermilk
4 cups peaches, peeled and sliced (about 3 pounds)
1 teaspoon cinnamon
1 tablespoon sugar
sweetened whipped cream

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

PEACH PUDDING CAKE (GLUTEN-FREE)



Peach Pudding Cake (Gluten-Free) image

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

3/4 cup gluten-free flour (or 1/4 cup almond meal and 1/2 cup coconut flour)
1/2 teaspoon gluten free baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger powder
1/2 cup almond milk or 1/2 cup soymilk
1/2 tablespoon lemon juice
3/4 lb peach, diced
4 tablespoons butter, softened
1/2 cup coconut sugar
1 egg
1 tablespoon kirsch, Cointreau (optional) or 1 tablespoon rum (optional)
1/2 lb peach, sliced
4 tablespoons sliced almonds (optional) or 4 tablespoons shredded coconuts (optional)

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

TENNESSEE PEACH PUDDING



Tennessee Peach Pudding image

This out-of-this-world dessert is one of our favorite, easy peach recipes. I was raised in Oklahoma, and we used Elberta peaches right off our trees when we made this outstanding cobbler. -Virginia Crowell, Lyons, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, optional
1/2 cup 2% milk
3 cups sliced peeled fresh or frozen peaches
TOPPING:
1-1/2 cups water
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon butter
1/4 teaspoon ground nutmeg
Vanilla ice cream, optional

Steps:

  • Preheat oven to 400°. Combine flour, sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish., For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over peach mixture. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 40-50 minutes. Serve warm or cold with ice cream, if desired.

Nutrition Facts : Calories 253 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 269mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.

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