Gluten Free Peach Pudding Cake Recipes

GLUTEN FREE PEACH CAKE

Steps:

• Preheat the oven to 350º F.
• Chop the peaches up on a cutting board. Be careful not to include pit fragments.
• In a large bowl, add the dry ingredients and whisk to blend.
• In a smaller bowl, add your wet ingredients and whisk.
• Pour the wet ingredients over the dry ingredients and add the peach slices.
• Mix the wet and dry ingredients until just barely mixed. Overmixing will deflate your cake and it will turn out dense.
• Pour the batter into a greased bread loaf tin.
• Bake for 45 minutes. Test doneness with a toothpick inserted into the middle of the cake. If the toothpick comes out clean, the cake is done baking. If there is batter, or crumbs, on the toothpick, it will need to bake longer.
• Allow the cake to cool.
• In a small bowl, add the powdered sugar and water. Mix. Drizzle onto the cake when the cake is cooled.

GLUTEN-FREE PEACH PUDDING CAKE

Steps:

• Preheat the oven to 350° F/175° C.
• In one of the bowls, toss the peaches with the cinnamon, nutmeg, and lemon juice. Pour into the prepared baking pan.
• In the other bowl, whisk together the gluten-free flour, ¾ cup sugar, and baking powder. Stir in the milk and melted butter. The batter will be very thick. Spoon over the peaches.
• In the same bowl, stir together the remaining sugar and cornstarch and sprinkle over the batter. Slowly pour the boiling water all over the pan. The water will rise up and pool, but it will combine with the batter as it cooks.
• Bake in the preheated oven for 55 to 60 minutes, until the cake tests done and is golden and a little crunchy on top. Serve warm with ice cream.

GLUTEN-FREE PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix peaches, sugar, flour, cinnamon, and nutmeg together in a bowl. Pour into a 9x13-inch casserole dish. Cut butter into small pieces and dab evenly on top of peaches.
• Mix flour, sugar, soy milk, baking powder, xanthan gum, and salt together in a bowl. Spread topping over the peaches.
• Bake in the preheated oven until golden brown, about 45 minutes. Cool before serving.

PEACH PUDDING CAKE (GLUTEN-FREE)

Steps:

• Preheat oven to 350ºF/180ºC degrees. Shift the first 7 dry ingredients.
• Combine almond or soy milk and lemon juice and set aside.
• Purée the diced peaches in a food processor or blender until smooth. Stir in the milk mixture.
• Beat butter and sugar using electric beaters or a stand mixer until fluffy.
• Add an egg and beat again.
• Add peach mixture and liquor (optional) and beat until blended.
• Fold flour mixture into peach/milk mixture.
• Layer sliced peaches in a greased 8 x 8 inch (20 cm) square pan.
• Pour batter over sliced peaches in the pan and top with almond slices or shredded coconuts (optional).
• Place the pan in a large roasting pan.
• Add boiling water to the roasting pan to a depth of an inch (2.5 cm).
• Carefully place the pan in the oven and bake for about 50 minutes or until set in the center.
• Infuse love and serve warm or chilled with whipped cream or ice cream (optional).

FRESH PEACH CAKE (GLUTEN FREE)

Steps:

• Preheat the oven to 350°F.
• Mix dry FRUIT MIXTURE ingredients besides fresh peaches. (I prefer to sift the flours together).
• Add the canola oil, egg and milk and stir to incorporate.
• Fold in the fresh peach slices.
• Grease a large loaf pan and pour mixture inches.
• Toast the blanched slivered almonds in a small dry pan over medium high constantly watching over them as they suddenly brown quickly. Shake the pan a few times until evenly golden.
• Mix all ingredients of crumb mixture together and press on top of the batter.
• Bake for 45 minutes or until done.
• Enjoy a slice with a cup of tea.

PEACH PUDDING CAKE

Steps:

• Preheat oven to 350°F.
• Spray 13 x 9 x 2 inch glass baking dish with vegetable oil spray.
• Whisk flour, baking powder, salt, and baking soda in a medium bowl.
• Using electric mixer, beat butter in large bowl until smooth.
• Gradually beat in sugar.
• Beat in vanilla, then eggs, one at a time, incorporating well after each addition.
• Using low speed, beat in flour mixture alternately with buttermilk in three additions each, beating well between each addition.
• Transfer batter to baking dish, spreading evenly.
• Arrange peach slices over batter, overlapping slightly as needed.
• Mix together 1 teaspoon cinnamon with 1 tablespoon sugar and sprinkle over top of peches.
• Spray sheet of foil with vegetable oil spray; cover cake with foil (spray side down), and seal at edges.
• Bake 45 minutes.
• Remove foil (some cake may stick).
• Bake until top is golden; edges are crusty, and tester inserted into center comes out clean, about 40 minutes longer.
• Cool 1 hour.
• Serve warm with whipped cream.