Gluten Free Fresh Peach Cake

Total time1 hr 20 min

Prep time20 min

Cook time45 min

Fresh, juicy peach chunks fold into a thick, buttery batter that bakes up soft and tender, with a cinnamon-sugar topping that turns golden and slightly crisp in the oven. The peaches release just enough juice as they bake to keep every square moist, while the crumb stays sturdy enough to hold its shape when you cut it into neat pieces. A light dusting of cinnamon in the batter and topping gives it warm, cozy flavor that pairs perfectly with the sweetness of ripe summer fruit. This one bakes in a simple square pan, so cleanup is easy and there's no fussy layering or frosting involved. It's a great option for a gluten free dessert table, delivering all the comfort of a classic peach cake without any compromise on texture or flavor. Serve it slightly warm with a scoop of ice cream, or let it cool completely for cleaner slices.

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Ingredients

9 servings

For the cake

1 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 ½ tsp baking powder
½ tsp fine salt
½ tsp ground cinnamon
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
⅓ cup whole milk
2 cups fresh peaches, peeled and cut into ¾-inch chunks (about 2 medium peaches)

For the topping

2 tbsp granulated sugar
¼ tsp ground cinnamon

Instructions

1
Heat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line the bottom with parchment paper.
2
In a medium bowl, whisk together the flour, baking powder, salt, and 1/2 tsp ground cinnamon until evenly combined.

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