If you’re looking for something to do with all the amazing peaches arriving at the farmer’s markets this month, THIS. Use all peaches, or blend fruits like I did. Either way, know this: this is a VERY easy WOW-FACTOR dish everyone needs in their repertoire.
While I typically use regular all-purpose flour for this cake, this was the first time I attempted working with a gluten-free flour. And, let me tell you: this Bob’s Red Mill 1 to 1 Gluten Free Baking Flour performed EXACTLY like my regular flour. The cake was light and moist… and, tasty as all get out. So, if you’re wanting gluten-free, THIS IS IT.
PREP TIME: 30 minutes / COOK TIME: 30-40 minutes
SUGAR GLAZE / FRUIT LAYER
- 3 TBSP salted butter
- 1/4 cup brown sugar
- 3 cups peaches, skinned and sliced
- 1 cup blueberries
- 1 1/2 Sticks Salted Butter, room temperature
- 3/4 Cup Sugar
- 2 Cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 tsp Baking Powder
- 1/2 Cup Whole Milk
- 2 Large Eggs (room temperature… or ‘flash warmed’ in a bowl of warm water)
- 2 tsp Vanilla
Preheat the oven to 350°F and prep your fruit.
STEP 2: PREPARE THE BATTER
- Whisk or sift together the flour, baking power and salt. Set aside.
- In a stand mixer, beat the butter and sugar until fluffy (about 2 minutes). Add the vanilla and then the eggs, one at a time. Beat until smooth and fully incorporated.
- Stir in half the flour mixture, then the milk, then the remaining dry ingredients. Do not over-mix; stir just until the flour is barely incorporated into the batter. Set aside.
STEP 3: MAKE SUGAR GLAZE / FRUIT LAYER
Melt butter in a 10″ cast iron skillet with stove on medium high. Add brown sugar and whisk the sugar into the butter to bring to a slow boil. Wisk for 2-4 minutes until the mixture is thick and smooth. Remove from heat.(NOTE: If you don’t have a cast iron skillet, you can caramelize your butter and sugar in any skillet. Then, once melted, simply pour the sugar mixture into a baking pan before moving to next step.)
STEP 4: ASSEMBLE THE CAKE
- Arrange the fruit in the bottom of the pan. If it’s in slices, you can create a pinwheel design around a circular pan – or, get creative. Set aside.Gently dollop the batter over the fruit then gently smooth with a pastry spatula so there is an even layer of batter over all the fruit.
- Bake in preheated oven for 30-40 minutes or until: a) the top of the cake is golden brown, b) it begins to pull away from the sides of the pan, and 3) a toothpick comes out clean. (NOTE: Sometimes the fruit bubbles up and over. You can place a sheet pan on the shelf under the cake to catch any drips.)
- Remove the cake from the oven and place it on a cooling rack. Let the cake settle for a minute, until any fruit that has leaked up the sides has stopped bubbling. (TIP: Do not let the cake completely cool or it will be very difficult to get it out of the pan.)! Run a knife around the edges of the cake. Place your cake plate over the cake and, using hot pads, carefully flip the cake over. Gently remove the cake pan. Here’s a peek into how it all comes together in my FINEX cast iron 10″ skillet:
NOTE: Follow Bob’s Red Mill on Facebook and Instagram and watch for the release of the full length video – coming soon! And, yes, while my company, Relish Division, produced this video for Bob’s Red Mill, the recipe and the opinions are all my own 🙂 And, yes, that’s actually me in the video making the cake from scratch.