Description
A tender gluten-free coffee cake with fresh peach pieces and a cinnamon-pecan crumb topping. Balanced by sour cream for moisture and golden-brown crust, this allergy-friendly recipe adapts well to slight time variations without compromising texture.
Ingredients
2 cups gluten-free flour (brown rice blend preferred)
1 cup butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ cup sour cream
½ cup milk
1 teaspoon baking powder
½ teaspoon salt
2 ripe peaches, peeled and chopped
50g chopped pecans
1 tablespoon ground cinnamon
Optional topping: 2 tablespoons turbinado sugar (for golden crust)
Instructions
Grease 8-inch square baking pan with softened butter
Cream butter and sugar using mixer on medium speed, 6-7 minutes
Add eggs and vanilla extract, mix on low until combined
Fold in sour cream, milk, baking powder, and salt
Incorporate chopped peaches into batter
Prepare topping: combine pecans, cinnamon, and optional turbinado sugar
Sprinkle topping over batter and bake at 350°F (175°C) until golden
Notes
Chill peach mixture 10 minutes for even fruit distribution
Use salted butter if baking powder measurement is precise
Rotate cake halfway through baking for even doneness
Let cool on wire rack for 10 minutes before slicing
Avoid undercreaming butter (at least 5 minutes) for cloud-like layers
For classic version: substitute all-purpose flour
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg