I bought some yellow peaches yesterday from my favorite stand at the farmers market, a local grower 3 hours from us, and made this cake inspired by Ina Garten’s recipe.
Peach season is almost over. Be still my heart. I love peaches and have no problem eating a few in one sitting. The juicier, the better. Peaches are a bakers true friend. They never disappoint, and certainly didn’t disappoint in this peach cake with pecans.
My 13-year-old son helped me make this after our trip together to the farmer’s market. He also helped eat it! His hidden agenda of getting first dibs on this cake right out of the oven is understandable. I did the same thing as a kid, didn’t you? I would sit in my grandmother’s kitchen and help her roll out the dough for favorite walnut crescent cookies, and coincidentally (wink, wink) I happened to be there when they came out of the oven. Having my boy(s) with me in the kitchen brings back those memories. Though my twin boys are not yet able to help in the kitchen, they do poke around to see what I’m doing and are all smiles when they see batter or cookie dough.
Simple and delicious is the best way to describe this peach cake. I decided to give the cake more texture with chunks of peaches and pecans on top in addition to the center to compliment the moist cake. If you love end pieces you will love the crispy edges that just make you want to nibble on before serving. Luckily, it’s got a lot going on on top that nobody will notice. Trust me.
To make this cake without the allergen-free taste most would expect, I measured each gluten free flour separately rather than use a ready mix. It’s worth it, I promise! The combination of flours is what makes for a moist cake with a crumb-a great combination without using guar or xanthan gums, which are in most all purpose blends. Depending on the baked goods, it varies, some need more starch to help bind the crumb while others don’t because it can get too dense.
Though many gluten and dairy free cakes can be dense and flavorless – this one will have you fooled. It is pretty light considering all the fruit and nuts on top. I love that it’s not super-sweet.
This cake is pretty adaptable. If you cannot tolerate eggs, or are vegan then substitute the eggs for 4 tablespoons of chunky applesauce (make sure to drain first), the applesauce will add moistness and a bit more sweetness to the cake.
As summer is winding down you must try this recipe.
Enjoy and Happy Labor Day!
Adapted Recipe by Barefoot Contessa, Ina Garten
Note: This will make two large loaves or one 9-inch square pan and a loaf. Second loaf can be stored in the freezer.
Serves 12 when serving both 9-inch and loaf, or serves 6 if serving one pan
4 ounces Earth Balance Soy Free Spread, at room temperature, plus extra for greasing pan
1/2 cup PLUS 1/4 cup evaporated cane sugar
1/4 cup maple sugar
1/4 cup stevia sweetener
2 extra-large eggs, room temperature – VEGAN: substitute with 4 tablespoons chunky applesauce, drained
1 cup vegan sour cream, I use WayFare brand
1 teaspoon pure vanilla extract
1 cup brown rice flour
1 cup gluten free all purpose flour
1 cup potato starch
1/2 cup white rice flour
1/2 cup tapioca starch
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, pitted, chopped (I left skin on) or 2 medium bags frozen peaches, thawed, drained
1/2 cup chopped raw pecans or halves
I left the skin of the fresh peaches on, if you prefer to remove then blanch peaches in a large saucepan filled with boiling water for about 10 minutes. Then drain, and immediately immerse into ice water until cool to the touch. Rub skin for easy removal.
Preheat the oven to 350 degrees F
Line an 8-inch square baking pan and loaf pan (I did both for this recipe and froze the loaf for another time) with parchment paper then grease with soy-free spread.
If you do not want to make two pans, line and grease a 9inch by 13 inch baking dish. See below for different baking times depending on which pan you use. I froze the loaf for another time.
In the bowl of an electric mixer fitted with the paddle attachment, beat Earth Balance and 1/2 cup sugar, maple sugar, stevia sweetener for 3 to 5 minutes on medium-high speed, until light and fluffy. Reduce speed to low, add the eggs, or chunky applesauce one at a time, then the sour cream and vanilla, mix until the batter is smooth. Do not over mix or it will get very thin.
In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/4 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches and half of the pecans, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top. Sprinkle with remaining sugar mixture and pecans.
Note: See below for the different baking times depending on which pan you use. I froze the loaf for another time.
An 8×8 inch pan, bake the cake for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean.
A 9×13 inch pan, bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
A loaf pan, bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
Serve warm or room temperature. Can be stored in the refrigerator for 3 days and freeze for up to 2 months.
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