Delicious Peach Cake Summer

This delicious peach cake is ready in under an hour and uses simple ingredients for a perfect summer treat. It’s also gluten-free thanks to XOXO Gluten Free flour which keeps the texture light and tender without any graininess. The balance of fresh peaches and warm spices makes it a crowd-pleaser at any gathering or a cozy afternoon snack.

I first made this during a summer family picnic and it quickly became a favorite. The way the peaches stay juicy inside the tender crumb is just irresistible.

Ingredients

• XOXO Gluten Free flour: creates a moist crumb without gluten
• Sugar: for sweetness and caramelization on top
• Baking powder: helps the cake rise making it light and fluffy
• Kosher salt: enhances all the flavors without overpowering
• Brown sugar: adds subtle depth with a slight molasses note
• Ground nutmeg: brings warmth and a hint of spice to complement peaches
• Vanilla extract: intensifies the sweet and fruity notes
• Unsweetened yogurt: keeps the cake moist and tender while adding slight tang
• Canola or vegetable oil: provides fat for richness with a neutral flavor
• Peaches (fresh or frozen peeled and sliced): the star of the cake use ripe fruit for best results

Instructions

Prepare the Peaches:

If using fresh peaches, carefully peel them first by blanching in hot water or using a paring knife, then pit and chop roughly. For frozen peaches, thaw completely and drain to avoid excess moisture making the batter soggy.

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius to ensure even baking. Spray a 9 inch round cake pan with nonstick baking spray to prevent sticking and help with easy removal.

Combine the Dry Ingredients:

In a large bowl, whisk together the gluten free flour, sugar, baking powder, kosher salt, brown sugar, and a pinch of ground nutmeg until evenly distributed. This step is essential for an even rise and flavor balance.

Mix the Wet Ingredients:

In a separate bowl, thoroughly combine the vanilla extract, unsweetened yogurt, and oil using a whisk. This mix adds moisture and flavor to the cake while keeping it tender.

Incorporate Wet and Dry:

Pour the wet mix into the dry and stir gently until just combined. Avoid over mixing to keep the cake light. Fold in the prepared peaches carefully so they are evenly distributed without breaking apart.

Bake the Cake:

Transfer the batter to the prepared pan, spreading it evenly with a spatula. Place in the preheated oven and bake for 25 to 30 minutes. Use a toothpick inserted in the center to check doneness; it should come out clean.

Cool and Serve:

Let the cake cool in the pan for 10 minutes to firm up slightly then remove and cool completely on a wire rack. Serve as is or with a dusting of powdered sugar, whipped cream, or vanilla ice cream for an extra treat.

Peach season makes this cake especially memorable in my family because it celebrates the fresh fruit bounty. My favorite ingredient is the ginger like warmth of nutmeg that pairs so well with peaches and gives the cake a comforting aroma that reminds me of lazy summer afternoons.

Storage Tips

Store leftover peach cake in an airtight container at room temperature for up to two days or refrigerate for up to five days. If refrigerated, bring to room temperature before serving for best texture.

Ingredient Substitutions

Plain all purpose flour can be used if gluten is not a concern but reduce oil slightly to prevent greasiness. Greek yogurt can replace unsweetened yogurt for a thicker, tangier result. Coconut oil offers a subtle fruity note in place of vegetable oil.

Serving Suggestions

This peach cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a morning twist, serve slightly warmed with a spread of honey butter for brunch.

This peach cake is an easy gluten-free dessert that celebrates summer fruit. Enjoy it warm or chilled with your favorite topping.

Common Questions About Recipes

→ What makes this cake gluten-free?

It uses XOXO Gluten Free flour, which replaces traditional wheat flour to ensure the cake is free of gluten.

→ Can fresh and frozen peaches be used interchangeably?

Yes, fresh peaches should be peeled and pitted, while frozen peaches need to be thawed and drained before use.

→ How do I know when the cake is done baking?

Insert a toothpick into the center; it should come out clean or with just a few moist crumbs.

→ What are good alternatives to canola oil in this cake?

Vegetable oil works well as a substitute and maintains moistness without altering flavor.

→ Can I add toppings to enhance the cake?

Yes, toppings like powdered sugar, whipped cream, or a scoop of ice cream complement the peach flavor nicely.