Low FODMAP Fresh Peach Cake
Total time1 hr 20 min
Prep time20 min
Cook time45 min
4.7(17)
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Learn more →Ingredients
9 servings
For the cake
- 1 ½ cups all-purpose flour
Chef's tipChoose 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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