As the winter weather rages on I have taken to baking with one of my favorite summer ingredients…. fresh juicy peaches. Of course it has to warm me up on the inside so what better way to use peaches than in a coffee cake? And of course my peaches weren’t fresh off the tree either. But I still love the taste of peaches and it reminds me of warm, sunny days. I’m grasping at anything to save me from these crappy snowy bitter-cold days that never seem to end. I did happen to see a groundhog the other day running under the trees out back. Spring is surely on its way… it’s just taking its sweet ol’ time!! I promise this coffee cake will make you feel better (at least for a little while)!!
Gluten Free Peach Coffee Cake
I used a combination of brown rice, chickpea, and tapioca flours but if you aren’t gluten free, you can use an all-purpose flour in place of the alternative flours. Pretty much all the ingredients can be substituted without much trouble. If you don’t like Greek yogurt, use sour cream. Or if you don’t want to splurge on coconut sugar, use brown sugar. You get the idea.
The first thing you need is to gather your ingredients. In the picture you see a large bottle of rum, it’s actually my homemade vanilla. NOT rum. Although you can still taste a bit of the rum so it’s all good!
- 1 cup white or coconut sugar
- 1 stick of organic butter, softened
- 1 cup Greek yogurt
- 1 tsp vanilla
- 2 eggs
- 3/4 cup brown rice flour
- 3/4 cup garbanzo bean (chickpea) flour
- 1/2 cup tapioca starch flour
- 1 tsp guar gum (omit if using all-purpose flour)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cans (drained and diced) or 1 small bag frozen peaches (thawed and diced)
Make sure your stick of butter is at room temperature.
Take the wrapper from your stick of butter and use it to grease your 9×13 baking dish. I like to use the wrappers because just enough of the butter gets left behind and it’s the perfect amount for greasing the pan. There, you just saved a penny!!
Add the remaining batter on top of the peaches. Sometimes you just have to toss it in little piles and try to smooth it out the best you can so you don’t disturb the peaches. Don’t worry if it doesn’t cover everything, you still have to add the crumble topping and I guarantee it won’t be around long enough to admire.
- 1/4 cup tapioca starch (or all-purpose if you’re not gluten free)
- 1/4 cup coconut sugar
- 1/4 cup chopped pecans (a little extra never hurt)
- 1 tsp cinnamon
- 3 Tbsp solid coconut oil (you can use butter if you prefer)
Combine all ingredients in a bowl. Don’t stir, just kind of chop until it gets sort of crumbly.
Try to let it cool for about 15 minutes. Those peaches get quite steamy. I know, I know. I have a hard time being patient too. But trust me, it’s hard to enjoy the coffee cake with a burnt tongue. I’ve tested this theory out on more than one occasion. Will I ever learn?
You can get a printable version of the recipe here.