Gluten Free Peach Layer Cake is a great way to enjoy summer peaches in a delicious moist easy to make cake.
Why you want to make this Gluten Free Peach Cake
Peaches do a great job at making baked goods taste moist and flavorful. With peaches at their peak of their season in Summer, take advantage and enjoy. This cake uses the concept of layering batter, peaches, batter, peaches with a sprinkle of sugar in between.
Easy to make and great for a summer dessert or a morning cake to enjoy with your coffee or tea.
How to make this Gluten Free Peach Cake
This cake is simple to make. Just take the time to lay out your dairy goods with enough time to bring them to room temperature. This will allow your batter to come together quickly and easily.
Do not pick peaches for this recipe that are over ripe or hard. Pick peaches that have started to soften. This will allow you to peel, core and slice them with ease.
Watch the time on baking. With the sugar topping your cake will brown up, you just don’t want it to over brown. At around 40 minutes take a peek and if needed cover loosely with foil until cake is cooked through evenly. A toothpick in the cake will let you know when this happens when the toothpick comes out clean.
If you like this recipe, you might also like Peach Upside Down Cake
You might like this recipe, Gluten Free Peach Crisp Recipe
Gluten Free Peach Layer Cake
- 9" Baking Pan
- Electric Mixer
- Measuring Cups
- 1/4 pound 1 stick unsalted butter, at room temperature
- 1 1/2 cups sugar divided
- 2 extra-large eggs at room temperature
- 1 cup sour cream at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup almond flour
- ⅔ cup tapioca flour
- 6 tablespoons coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3 large ripe peaches, peeled, pitted, and sliced
- Preheat the oven to 350 degrees F.
- Spray a 9-inch square baking pan with baking spray or grease with butter.
- In the bowl of an electric mixer, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy.
- With the mixer on low, add the eggs, one at a time, then the sour cream then vanilla, and mix until the batter is smooth.
- In a separate bowl, sift together the flours, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.
- In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
- Spread half of the batter evenly in the pan. Spread out evenly with a rubber spatula or icing knife.
- Top with half of the peaches, leaving space in between each slice.
- Then sprinkle with two-thirds of the sugar mixture. I use a spoon for this.
- Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture.
- Bake the cake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.