Gluten-Free Peach Crumb Cake

This gluten-free peach crumb cake has a vanilla cake base, a layer of sliced fruit and a cinnamon crumble top. It is a cake rather than a cheesecake bar, so the lower layer should look like tender crumb. Brown sugar links the flavor of the cake and topping without adding a separate sauce.

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Choose peaches that still hold their shape

Use fresh peaches that are flavorful but not collapsing when sliced. Even pieces make it easier to spread an uninterrupted fruit layer. The skins can stay on or be removed. Toss the fruit close to assembly and leave pooled juices behind in the bowl.

Make clumps instead of loose sand

The crumble begins as a small dough. Mix it until it comes together, then break it over the fruit in uneven pieces. This gives the top a range of small and larger bites. Whipping air into the butter is unnecessary and can make the topping more fragile.

Let the base support the fruit

Spread the batter evenly before adding the peaches. When checking doneness, guide the tester through to the cake instead of stopping in a moist fruit slice. The hot cake is delicate, so use the parchment handles only after it has cooled enough to hold its shape.

Gluten-free ingredient checks

Weigh the flour and use a plain gluten-free blend rather than swapping in a single nut or coconut flour. Omit the listed xanthan only where the ingredient line says to do so. Check the labels on baking powder, chocolate, spices and other packaged ingredients, and use clean tools and surfaces to avoid cross-contact.

For label guidance, read the FDA explanation of gluten-free food labeling. Contains: Almond, egg and milk.

Serving and storage

Store covered in a cool, dry place for 3–4 days; refrigerate in a warm kitchen.

For another baking project, try our gluten-free pumpkin roll, or browse the DayTasty recipe collection.

Olivia Hayes

Gluten-Free Peach Crumb Cake

This gluten-free peach crumb cake has a vanilla cake base, a layer of sliced fruit and a cinnamon crumble top.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Servings: 12 squares

Ingredients Method Notes

Ingredients

  

Crumble

• 75 g light brown sugar
• 70 g unsalted butter softened
• 1 tsp vanilla extract
• 120 g plain gluten-free flour blend
• 35 g almond flour
• 1/2 tsp cinnamon
• 1/4 tsp xanthan gum; omit if already in the blend
• 1/4 tsp salt

Cake batter

• 100 g light brown sugar
• 115 g full-fat plain or Greek yogurt room temperature
• 85 g unsalted butter melted and cooled until warm
• 25 g neutral oil
• 2 large eggs room temperature
• 2 tsp vanilla extract
• 150 g plain gluten-free flour blend
• 35 g almond flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp xanthan gum; omit if already in the blend
• 1/4 tsp salt

Peaches

• 600 g fresh firm-ripe peaches pitted and sliced 1/2 inch thick
• 25 g granulated sugar
• 8 g cornstarch
• 1/4 tsp cinnamon

Method

 

1. Heat a conventional oven to 350°F / 180°C. Line a 9-inch / 23 cm square pan, leaving parchment handles.
2. For the crumble, stir brown sugar, softened butter and vanilla together without whipping. Combine its flour, almond flour, cinnamon, xanthan and salt, then work into the butter mixture until you have a cohesive dough that can be broken into clumps.
3. For the cake, whisk brown sugar, yogurt, melted butter, oil, eggs and vanilla. Combine its flour, almond flour, raising agents, xanthan and salt separately, then whisk into the wet ingredients until smooth.
4. Toss peaches with sugar, cornstarch and cinnamon. Spread the cake batter in the pan, distribute the peaches over it and leave any pooled juice in the bowl. Break the crumble over the fruit.
5. Bake 40–45 minutes, until the topping is golden and a tester through the cake layer comes out without wet batter. Let the cake cool until only warm before lifting and cutting.

Notes

Cool until firm enough to lift before cutting
Store covered in a cool, dry place for 3–4 days; refrigerate in a warm kitchen.
Contains: Almond, egg and milk.
Weigh flour. Check labels and prevent gluten cross-contact.