Wednesday, August 31, 2011

Gluten Free Peach Coffee Cake

This recipe is a blend of a peach cobbler and a coffee cake:  delish!  Make this recipe when peaches are ripe and in season.  Serve this warm from the oven with vanilla ice cream on top.  A perfect summer dessert. 

Peach coffee cake begging for some vanilla ice cream

1c sorghum flour
1c light brown sugar
3/4c almond meal
1/2c tapioca starch
2tsp baking powder
1tsp xanthan gum
1tsp ground cinnamon
2 large eggs, beaten
1/4c extra virgin coconut oil
2tsp vanilla extract
5-6tbs milk or soy milk, as needed to think the batter
3 peaches, sliced

For the streusel topping:
1/3c light brown sugar
3tbs brown rice flour
3tbs extra virgin coconut oil
1/3c chopped pecans
1tsp ground cinnamon

1. Preheat your oven to 350F.  Line the bottom of an 8 or 9" cake pan with parchment paper (I used a springform pan)
2. Whisk dry ingredients in a bowl: sorghum flour, sugar, almond meal, baking powder, xanthan gum, and cinnamon. 
3. Add in beaten eggs, oil, vanilla, and 2tbs milk/soy milk.  Beat to combine.  Add more milk a tbs at a time and beat after each addition until the batter becomes loose and smooth (will be thicker than normal batter!).
4. Press batter into the cake pan using damp hands.  Press peach slices on top.
5. Make streusel: Combine sugar, flour, coconut oil, pecans and cinnamon.  Mix until combined and sandy looking.  Sprinkle evenly on top of cake.
6. Bake in the center of the oven for about 40 minutes, or until cake is set and a wooden pick emerges clean.  If the top browns too quickly, cover it with foil and continue baking.  Served warm from the oven with some vanilla ice cream is my preference.  Enjoy!

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