Fresh Peach Cake Gluten Free Food

FRESH PEACH CAKE (GLUTEN FREE)

Steps:

• Preheat the oven to 350°F.
• Mix dry FRUIT MIXTURE ingredients besides fresh peaches. (I prefer to sift the flours together).
• Add the canola oil, egg and milk and stir to incorporate.
• Fold in the fresh peach slices.
• Grease a large loaf pan and pour mixture inches.
• Toast the blanched slivered almonds in a small dry pan over medium high constantly watching over them as they suddenly brown quickly. Shake the pan a few times until evenly golden.
• Mix all ingredients of crumb mixture together and press on top of the batter.
• Bake for 45 minutes or until done.
• Enjoy a slice with a cup of tea.

FRESH PEACH CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, 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 and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, 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. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
• Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

FRESH PEACH CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, 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 and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, 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. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.
• Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

PEACH PUDDING CAKE (GLUTEN-FREE)

Steps:

• Preheat oven to 350ºF/180ºC degrees. Shift the first 7 dry ingredients.
• Combine almond or soy milk and lemon juice and set aside.
• Purée the diced peaches in a food processor or blender until smooth. Stir in the milk mixture.
• Beat butter and sugar using electric beaters or a stand mixer until fluffy.
• Add an egg and beat again.
• Add peach mixture and liquor (optional) and beat until blended.
• Fold flour mixture into peach/milk mixture.
• Layer sliced peaches in a greased 8 x 8 inch (20 cm) square pan.
• Pour batter over sliced peaches in the pan and top with almond slices or shredded coconuts (optional).
• Place the pan in a large roasting pan.
• Add boiling water to the roasting pan to a depth of an inch (2.5 cm).
• Carefully place the pan in the oven and bake for about 50 minutes or until set in the center.
• Infuse love and serve warm or chilled with whipped cream or ice cream (optional).