Gluten Free Peach Coffee Cake
This Gluten Free Coffee Cake makes the perfect treat to serve with coffee for breakfast or brunch addition. It has a tender crumb and light texture, topped with fresh peaches and a buttery brown streusel topping.
12 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 370 kcal | Sugar | – |
| Carbs | – | Cholesterol | – |
| Protein | – | Sodium | – |
| Fat | – | Fiber | – |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | – | ||
| Fiber | – |
Prep Time: 15 min Cook Time: 50 min Total Time: 125 min
Ingredients
50 grams brown sugar
90 grams Gluten Free Multipurpose Flour
1 teaspoon ground cinnamon
½ teaspoon kosher salt (2 grams)
40 grams unsalted butter, at room temperature
255 grams Gluten Free Multipurpose Flour
30 grams gluten free almond flour
2 teaspoons baking powder
½ teaspoon kosher salt (2 grams)
1 teaspoon ground ginger
100 grams brown sugar
50 grams granulated white sugar
70 grams unsalted butter, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
120 grams whole milk, at room temperature
2-3 medium peaches, ripe but firm
blueberries as needed
Instructions
Combine dry ingredients in a small bowl, add butter, and with a fork or your hands crumble together until it resembles a streusel topping. Store in the fridge until ready to use
Lightly spray the spring form with non-stick cooking spray and line the bottom with parchment paper. No need to line the sides. Set aside.
In a small bowl combine the gluten-free flour, almond flour, baking powder, ground ginger, and salt and set aside.
In the bowl of your stand mixer combine the sugars, vanilla extract and butter and mix at a medium speed until light and fluffy for 2-3 minutes.
Scrape down the sides of your bowl and your paddle attachment
Add the egg and mix for 2 minutes until well combined. Your batter may look broken - this happens when the eggs and the butter are at different temperatures. Once you add the dry ingredients this will smooth out.
Alternating milk and dry ingredients, add them to your bowl and mix to combine after each addition. Start with ⅓ of the flour mix, add ½ of the milk, add another ⅓ of the flour, add the rest of the milk, and end with the rest of the flour. Make sure to scrape down the sides of your bowl.
Transfer the gluten free coffee cake batter to the prepared spring form and with a small offset knife, spread it out evenly. Using a small pairing knife, cut the peaches into wedges (depending on the peach size around 6-8 slices per peach). Dip the bottom of the peach slice in some flour and place it on top of the cake batter in an even layer. Sprinkle with some blueberries (if used) and top the cake with a generous amount of streusel topping.
Bake at 350F in the preheated oven for 38-44 minutes. The streusel will be golden brown and a toothpick comes out clean.
Allow the cake to cool in the pan for 10 minutes before moving the ring from the spring pan.
You can either let the cake cool completely or serve it while still warm.
Store any leftovers you may have in an airtight container at room temperature for 3-4 days.