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Gluten-Free Peach Crumb Cake
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
Cook Time 45 minutes
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.