It’s peach season! I wasn’t exactly planning on making this cake but then I was at the grocery store, walking through the produce section and the aroma of the peaches was intoxicating!
I just couldn’t walk by without throwing a bunch of them in my cart. And, to top it all off, they were all perfectly ripe and I seem to struggle with finding perfectly ripe peaches!
These days I’m basically sitting around the house and waiting for the baby to decide it’s time to make his debut, so I’ve been doing a lot of baking. Which also means that I’ve been doing a lot of eating of baked goods, but I think that is OK when you are 39 weeks pregnant (or even if you aren’t)! And this Fresh Peach Cake with Streusel Filling is definitely a cake you will want to eat a lot of. It’s moist, delicious and perfect for summer 🙂
Fresh Peach Cake with Streusel Filling {Gluten Free}
Prep Time: 20 mins- Cook Time: 60 mins
- Total Time: 1 hour 20 minutes
- Yield: 8-10 1x
- Category: Dessert, Gluten Free
Prep Time:
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Pin RecipeIngredients
- 2 cups Bob’s Red Mill Gluten Free 1:1 Baking Flour*
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 3/4 cups granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup plain non-fat Greek yogurt
- 2 cups diced peaches (2 medium sized peaches)
Streusel Filling:
- 1/3 cup light brown sugar
- 1/3 cup chopped walnuts, or your favorite nut
- 1 teaspoon ground cinnamon
- 1 pinch salt
Instructions
- Pre-heat oven to 350 degrees Fahrenheit. Lightly grease a spring form pan and set aside. Add all the streusel ingredients to a medium sized bowl, mix and set aside.
- Add the flour, baking powder, baking soda, salt and cinnamon to a medium sized bowl and mix together. Add the butter and sugars to a large bowl and beat with an electric mixer. Add the eggs, one at a time, and then the vanilla extract, beating the mixture between each addition. Next, beat in the flour mixture in two additions, alternating with the Greek yogurt. Gently fold the peaches into the batter with a large spoon.
- Pour half the batter into the bottom of the spring form pan and then evenly sprinkle the streusel mixture over the top. Spread the remaining batter over the stresuel and bake cake until a toothpick inserted in the middle comes out clean, about 50-60 minutes. Top with whipped cream and fresh peaches, if desired.
Notes
*I have only made this recipe with Bob’s Red Mill Gluten Free 1:1 Baking Flour, I’m not sure if it will turn out the same with regular gluten free flour.
*I have only made this recipe using eggs, not egg replacers, so I can’t speak to how this cake would turn out without eggs.
Recipe adapted from Martha Stewart
Gayle @ Pumpkin 'N Spice says
June 27, 2016 at 7:32 amPeach anything is my absolute favorite! I love baking with this fruit in the summer. There’s just nothing quite like it! This cake looks absolutely gorgeous, Izzy! I love the streusel filling, too. Just perfect!
Danielle says
June 27, 2016 at 8:24 amI love peaches this time of year, they’re just so darn good! They’re even better when they’re baked too! This cake looks so gorgeous and delicious, Izzy. Can’t wait to see pictures of the little one soon too, how exciting!
Denise @ Sweet Peas & Saffron says
June 27, 2016 at 2:32 pmOh my gosh, Izzy 39 weeks!!! You’re so close to meeting your little guy, I’m so excited for you 🙂 🙂 I wish I could have a great big slice of this cake with you, it looks absolutely amazing, and I can only imagine how those peaches taste!
[email protected] says
June 27, 2016 at 4:48 pmEeek! 39 weeks! He’ll be here so soon!!
And what I would do for a piece of this peach cake right now! Pre-dinner snack?? 😉
Nicole @ Foodie Loves Fitness says
June 27, 2016 at 11:03 pmThis cake is so beautiful! I’ve been really into nectarines lately, so I might need to try this cake using some of those!
I’m sure if I were you I’d be baking a ton too… Helps to relax you, get your mind off of the waiting game, and then you wind up with yummy dessert to satisfy your pregnancy cravings, right?? 😉
Michelle Stephenson says
June 28, 2016 at 6:27 amI would love to try this but there is sooooooooo much sugar. I’m just south of 70 and this much sugar in my system can’t be a good thing. Any recommendations for substitutes?
She Likes Food says
June 28, 2016 at 4:41 pmHi Michelle, I don’t cook with many sugar substitutes so unfortunately I don’t have advice on that, but you could always try just adding less sugar and cutting out the sugar completely in the middle streusel layer. I hope that helps!
Traci | Vanilla And Bean says
June 28, 2016 at 8:09 amOh my goodness, Izzy! I’ve been dreaming of a peach cake for weeks and am patiently waiting for Eastern Washington peaches to come in. It’ll be another few weeks at least. I love the ingredients you’ve included in this cake (yogurt!) .. and that gorgeous ribbon of streusel is sublime! This cake has my name all over it! Delicious and gorgeous!
Annie says
June 28, 2016 at 9:31 amYay for peach season! I walked out of the house with a whole peeled peach and our lab attacked me because he thought it was a ball lol! I hope baby decides to make his appearance soon!!
Jackie @ supermancooks says
June 28, 2016 at 5:16 pmIzzy, you have me dreaming of peaches!! They are not quite in their full glory here yet, but I am counting the days!! Now I have the perfect recipe for them! Can”t wait! PS. so excited for you and your growing family!!
Medha @ Whisk & Shout says
June 30, 2016 at 1:44 pmThis fresh peach cake is just stunning and I love the streusel middle- I rarely see streusel in the center of a cake and I love the idea- pinning! 🙂
Rebecca @ NOURISHED. the blog says
July 3, 2016 at 8:28 pmThis cake looks amazing! Sounds like the perfect summer dessert and perfect way to enjoy all the peaches.
Sher says
July 26, 2016 at 1:12 pmSo lovely… what size springform did you use?? ty ty
She Likes Food says
August 1, 2016 at 1:58 pmI use a 9 inch one but it would probably work with a bigger one too!
Dee says
August 21, 2016 at 5:46 pmThis cake looks delicious! I am using a different gluten free flour and see that Bob Mills flour doesn’t have Xanthan gum…so I obviously don’t add it to mine right? Just double checking! No Xanthan gum used in this recipe..
Dee says
August 21, 2016 at 7:44 pmPlease disregard previous question. My homemade gluten free flour mix did not contain Xanthan gum yet I used it none the less. The flour you used does. However, amazingly enough this cake turned out wonderfully. It rose well and is delicious. I normally follow a recipe to the letter but with this one I also only had coconut flavored greek yogurt. The cake STILL tastes delicious. I believe I just got lucky with this recipe as I would never make a cake without Xanthan gum again. Thought you or your readers would find this valuable. Thank you for sharing this recipe.
★★★★★
She Likes Food says
August 22, 2016 at 6:46 pmThanks so much for the update, Dee! I’m so glad that it came out tasting great and the right consistency! 🙂
Sonya Markham says
September 3, 2019 at 7:11 amI made this cake yesterday with Mock Cup 4 Cup. this cake is so easy and absolutely delicious!!!!
★★★★★
She Likes Food says
September 10, 2019 at 6:50 pmAwesome!! I’m so glad you liked it! 🙂