Description
Gluten-Free Peach and Blackberry Cake A tender, moist cake bursting with summer fruit flavors, perfect for any time of day
Ingredients
Cake:
- 2 cups gluten-free 1:1 baking flour
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup melted coconut oil
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Topping:
- 2 ripe peaches, sliced
- 1 cup fresh blackberries
- 2 tablespoons turbinado sugar
- 2 tablespoons cold butter, cubed
Instructions
- Preheat oven to 350°F. Grease a 9-inch springform pan.
- Whisk together both flours, baking powder, cinnamon, and salt. Rub in lemon zest.
- Beat sugar and eggs until fluffy (3-4 minutes). Mix in oil, yogurt, and vanilla.
- Fold dry ingredients into wet ingredients in three additions.
- Pour batter into prepared pan. Arrange fruit on top, sprinkle with sugar and butter.
- Bake 45-50 minutes until toothpick comes out with few crumbs.
- Cool completely before removing from pan.
Notes
- Cake improves overnight as flavors develop
- Store covered at room temperature 2 days, then refrigerate
- Frozen berries work well—don’t thaw first
- Can be made dairy-free with coconut yogurt and vegan butter
- Prep Time: 15 minutes
- Cook Time: 50 minutes