Gluten-Free Peach Streusel Breakfast Cake

Hi Bakers,

Want a cake with so many peaches it might just be a serving of fruit? Well, not quite, but it’s a delicious breakfast anyway! Make this gluten-free bake if you want a hearty, moist cake that’s lightly sweet, packed with peaches, and lots of streusel too. I love that it’s sweet enough to feel like a treat but not so sweet that I feel like I shouldn’t have a slice in the morning. This is the perfect companion to a nice cup of tea or coffee. My one complaint about this is that it takes a LONG time to bake. I expected about an hour, but it was closer to 1.5 hours… I still feel like it’s worth making, but factor in time for a long bake. If you can’t find peaches, nectarines work just as well and often have better flavor. I hope you try this one and enjoy savoring a slice before you start your day! ~Carolyn

Gluten-Free Peach Streusel Breakfast Cake

Makes one 8”x8” cake

Streusel Topping

3/4 cup Cup4Cup gluten-free multipurpose flour

1/4 cup blanched almond flour

2 teaspoons sweet rice flour

1/4 cup light brown sugar, packed

1/4 teaspoon salt

3 tablespoons melted butter

1 teaspoon each ground ginger and cardamom

Dry ingredients

1 3/4 cups Cup4Cup Multipurpose Flour (original blend that contains milk powder)

1/4 cup blanched almond flour or Cup4Cup flour if you can’t have nuts

1 teaspoon sweet rice flour

2 teaspoons baking powder

1/2 teaspoon salt

Wet Ingredients

1/2 cup butter, softened

1 cup granulated sugar

1 large egg + 1 large egg yolk

1/4 cup 1/2&1/2

1/4 cup unsweetened applesauce

1/2 teaspoon vanilla

1/4 teaspoon almond extract

2 cups fresh peaches or nectarines, cut into 1/2” pieces

Optional garnish

powdered sugar, thinly sliced peaches, mint or lavender sprigs

Preheat the oven to 350°F. Line a baking dish with parchment paper. In a small bowl, whisk together streusel ingredients except for the butter. Cut the butter into the mixture until it resembles bread crumbs and has no large chunks. Set aside. In a medium-sized bowl, whisk together the dry ingredients and set aside. In a large bowl, cream together butter and sugar until well mixed. Add half the dry mixture to the butter and sugar. Mix egg, yolk, 1/2 & 1/2, applesauce, almond extract, and vanilla together in a small bowl. Add the egg mixture to the butter mixture. Next, mix in the remaining flour mixture until just combined. Gently stir in the peaches. The batter will be very thick. Scoop and fill the baking pan with half the batter and smooth out the top. Sprinkle half the streusel on top and then add the rest of the batter. Smooth into the corners and sprinkle with the remaining streusel. Press in a bit with a knife. Top the cake with some thin peach slices in a pretty pattern. Bake for about 45 minutes and then check your cake for doneness. Bake until a skewer inserted into the center of the cake comes out with just a few crumbs on it. For this bake, my cake took one and a half hours, which is crazy long! I have no explanation as to why this version of cake took much longer than usual. Let cool for about 10 minutes. Sprinkle with a light dusting of powdered sugar. If you are eating the cake right away, I recommend adding some fresh-cut peaches on top. Warning! Do not store the cake with fresh-sliced fruit on top, as it will become soggy. Enjoy!