GLUTEN FREE PEACH CAKE
A moist and delicious gluten free peach cake. Full of fresh juicy peaches, this cake can be baked in a loaf pan or cake pan.
Provided by Sandi Gaertner
Categories Gluten Free Cake Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350º F.
- Chop the peaches up on a cutting board. Be careful not to include pit fragments.
- In a large bowl, add the dry ingredients and whisk to blend.
- In a smaller bowl, add your wet ingredients and whisk.
- Pour the wet ingredients over the dry ingredients and add the peach slices.
- Mix the wet and dry ingredients until just barely mixed. Overmixing will deflate your cake and it will turn out dense.
- Pour the batter into a greased bread loaf tin.
- Bake for 45 minutes. Test doneness with a toothpick inserted into the middle of the cake. If the toothpick comes out clean, the cake is done baking. If there is batter, or crumbs, on the toothpick, it will need to bake longer.
- Allow the cake to cool.
- In a small bowl, add the powdered sugar and water. Mix. Drizzle onto the cake when the cake is cooled.
Nutrition Facts : ServingSize 1 g, Calories 280 kcal, Carbohydrate 43 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 57 mg, Sodium 135 mg, Fiber 2 g, Sugar 30 g, TransFat 1 g
GLUTEN-FREE PEACH PUDDING CAKE
Based on a Meyers Family recipe
Provided by Andrea
Categories Dessert
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350° F/175° C.
- In one of the bowls, toss the peaches with the cinnamon, nutmeg, and lemon juice. Pour into the prepared baking pan.
- In the other bowl, whisk together the gluten-free flour, ¾ cup sugar, and baking powder. Stir in the milk and melted butter. The batter will be very thick. Spoon over the peaches.
- In the same bowl, stir together the remaining sugar and cornstarch and sprinkle over the batter. Slowly pour the boiling water all over the pan. The water will rise up and pool, but it will combine with the batter as it cooks.
- Bake in the preheated oven for 55 to 60 minutes, until the cake tests done and is golden and a little crunchy on top. Serve warm with ice cream.
Nutrition Facts : Calories 259 kcal, Carbohydrate 54 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 12 mg, Sodium 9 mg, Fiber 2 g, Sugar 42 g, UnsaturatedFat 2 g, ServingSize 1 serving
GLUTEN-FREE PEACH COBBLER
A gluten-free peach cobbler that tastes just as delicious as the regular version. I have been trying different versions, and this seems to be the best.
Provided by Hunnydew30
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix peaches, sugar, flour, cinnamon, and nutmeg together in a bowl. Pour into a 9x13-inch casserole dish. Cut butter into small pieces and dab evenly on top of peaches.
- Mix flour, sugar, soy milk, baking powder, xanthan gum, and salt together in a bowl. Spread topping over the peaches.
- Bake in the preheated oven until golden brown, about 45 minutes. Cool before serving.
Nutrition Facts : Calories 155.7 calories, Carbohydrate 28.4 g, Cholesterol 10.2 mg, Fat 4.6 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 140.7 mg, Sugar 18.2 g
UPSIDE-DOWN PEACH SPONGE
A moist, fruity cake which is perfect for an afternoon tea with friends
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 1h25m
Yield Cuts into 15 squares
Number Of Ingredients 10
Steps:
- First make the topping. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. Sprinkle with the sugar-flour mix. Push a raspberry or cherry into the cavity of each peach half, then place the peaches, cut-side down, in the tin.
- To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt and vanilla in a large bowl with an electric whisk until lump-free. Spoon the mix into the tin, over and around the peaches, then bake for 50 mins-1 hr until golden and risen and a skewer poked in comes out clean.
- Cool briefly, then carefully run a cutlery knife around the edges to release any stuck bits. Turn the cake out onto a board and cut into squares. Delicious eaten warm with ice cream.
Nutrition Facts : Calories 326 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
BLUEBERRY-PEACH PUDDING CAKE
Little is better than a hot fruit dessert covered in a scoop of slowly melting Vanilla Ice Cream and this is no exception
Provided by JanetB-KY
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Spread blueberries and drained peaches in the bottom of a 9-inch square pan or an 11x7-inch rectangular baking pan; sprinkle with the lemon juice.
- Heat oven to 350°.
- In another bowl, blend flour, baking powder and soda, salt, and 1 cup sugar.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.
- Combine the dry ingredients with egg mixture just until blended; spoon over the fruit layer and gently spread.
- Combine the 3/4 cup sugar with cornstarch; spread evenly over batter; carefully pour the boiling water over all.
- Bake for 40 to 50 minutes; spoon into dessert dishes and top with ice cream or whipped topping.
Nutrition Facts : Calories 531.7, Fat 14.1, SaturatedFat 8.3, Cholesterol 70, Sodium 508, Carbohydrate 97.9, Fiber 2.8, Sugar 68.2, Protein 6.3
PEACH CAKE PUDDING
I don't see why you could'nt try this with well-drained canned peaches if fresh peaches are not available. Yummy!!
Provided by bert2421
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine peaches with sugar, orange juice& nutmeg.
- Spoon into a 11x7 baking dish.
- Topping: Beat butter with sugar til fluffy.
- Beat in eggs one at a time.
- Stir in orange rind and vanilla.
- Stir 1/2 dry ingredients into batter, then stir in milk and then rest of flour.
- Spread on peaches and bake at 375 for about 50 minutes.
Nutrition Facts : Calories 394.8, Fat 18.3, SaturatedFat 10.7, Cholesterol 113.1, Sodium 199.9, Carbohydrate 54.9, Fiber 3.9, Sugar 40.6, Protein 6.3
PEACH PUDDING CAKE
Recipe from the Hyde Park Bar & Grill in Austin. Courtesy of Bon Appetit. As this bakes the fruit will sink to the bottom of the pan.
Provided by Galley Wench
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Spray 13 x 9 x 2 inch glass baking dish with vegetable oil spray.
- Whisk flour, baking powder, salt, and baking soda in a medium bowl.
- Using electric mixer, beat butter in large bowl until smooth.
- Gradually beat in sugar.
- Beat in vanilla, then eggs, one at a time, incorporating well after each addition.
- Using low speed, beat in flour mixture alternately with buttermilk in three additions each, beating well between each addition.
- Transfer batter to baking dish, spreading evenly.
- Arrange peach slices over batter, overlapping slightly as needed.
- Mix together 1 teaspoon cinnamon with 1 tablespoon sugar and sprinkle over top of peches.
- Spray sheet of foil with vegetable oil spray; cover cake with foil (spray side down), and seal at edges.
- Bake 45 minutes.
- Remove foil (some cake may stick).
- Bake until top is golden; edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer.
- Cool 1 hour.
- Serve warm with whipped cream.
Nutrition Facts : Calories 337.2, Fat 12.8, SaturatedFat 7.7, Cholesterol 66.4, Sodium 301.9, Carbohydrate 51.9, Fiber 1.5, Sugar 36.1, Protein 4.2
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