Gluten Free Peach Layer Cake
Gluten Free Peach Layer Cake is a great way to enjoy summer peaches in a moist, easy-to-make cake. Brown-sugar-cinnamon covered peaches are the perfect cake topping!
Servings: 16 pieces
Equipment
- 9" Baking Pan
- Electric Mixer
- Measuring Cups
Ingredients
- 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
Instructions
- 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.
- Enjoy!