Nothing defines summer like sweet fuzzy peaches. Bite into one and the juices drip down your face and a smile is guaranteed to appear. We love them sliced over a bowl of whole grain cereal, in a bowl of steamy oatmeal and baked into cakes and muffins. This sweet little gluten-free cake is perfect for breakfast, dessert, brunch or snacks. It has crunchy walnuts to keep you going until the next nibble. Serve with steamy coffee or a cold glass of milk. Peachy, eh?
**I bet you would also have great results if you use fat free thick Greek yogurt instead of sour cream.Use very ripe fresh peaches or unsweetened jarred ones in natural fruit juices.
Marla Meridith is the creator, photographer, stylist and go-to-gal behind the blog Family Fresh Cooking. She believes in real, healthy, whole foods for a happy, high energy life. She is obsessed with her family, food, travel and coffee. Look for her on Twitter and Facebook too.
Gluten-Free Peaches ‘n Cream Cake with Walnuts Recipe
- 113 grams (4 oz) Gluten Free Oat Flour, plus 1 tbsp
- 113 grams (4 oz) Gluten Free Corn Flour
- 2 1/2 tsp Baking Powder
- 1/4 tsp fine Sea Salt
- 4 oz unsweetened jarred Peachesin natural fruit juices or very ripe fresh Peaches, diced
- 2 large Eggs, whisked
- 8 oz fat free or low fat Sour Cream**
- 3 to 4 full droppers of Liquid Stevia Dropsor sweetened to taste
- 1 tsp Vanilla Extract
- 1 tbsp Unrefined Coconut Oil
- 26 grams ( 1/4 cup) gluten free Old Fashioned Rolled Oats
- 72 grams (1/2 cup) chopped unsalted Walnuts
- 4 drops of liquid Stevia
- A dollop of freshly Whipped Cream
- lightly sweetened Greek Yogurt or Sour Cream
- Cream Cheese
- Fresh Peach Slices
To Make Oat Topping:
Melt coconut oil in a small skillet over medium high heat. Add oats, chopped walnuts and stevia drops. Cook about 3 minutes until well combined and fragrant, stirring occasionally. Remove pan from heat and let mixture cool.
To Make Peach Cake:
1. Pre heat the oven to 350 F with the rack in the middle. Prepare a standard loaf pan (8 1/2 x 4 1/2 x 2 1/2 inches) with parchment paper.
2. Puree peaches in a blender or food processor. Whisk together flours (excluding the 1 tablespoon,) baking powder and salt in a medium bowl. In a separate bowl combine peach puree, eggs, sour cream and liquid stevia drops. Whisk until well combined.
3. Combine both wet and dry ingredients and stir together with a spatula. Toss diced peaches with the one tablespoon of flour. Fold into cake batter.
4. Put batter into loaf pan, smooth out the top with a spatula. Spread the oat mixture over the top. Bake for about 40 minutes or until a skewer comes out virtually crumb free.
5. Let cake cool, slice and serve as is or with some of the above suggestions. Store this cake at room temperature for a few days and then move to the fridge in an airtight container. You can also freeze well wrapped slices