Sunday, 19 June 2011

Ginger Peach Coffee Cake

gluten free ginger peach coffee cake

This cake is moist on the inside and sweet and crispy around the outside. Perfect with afternoon coffee or as dessert for company (and maybe even breakfast!). You can make many different types of coffee cake using this recipe, but one of my favorites is ginger peach... plus I had peaches sitting on my counter that weren't getting eaten! See variations below for other ideas.

I use a 9x9 baking dish but you could try a bundt pan or others


1 1/3 cup Light Flour Blend (see flour blends)
3/4 cup Sugar
2 Tbsp Baking Powder
1/4 tsp Salt
1/4 cup Oil
2 Eggs
1/2 cup Milk
1 tsp Vanilla (optional)
3/4 tsp Cinnamon
1/2 tsp Ginger Powder
1/4 tsp Nutmeg
2 Peaches, Sliced
2 Tbsp Brown Sugar
1/2 tsp Cinnamon


Stir together all dry ingredients.
Beat eggs with milk and add, along with the rest of the wet ingredients, to the dry ingredients.
Pour into greased 9x9 baking dish.
Press thin slices of peaches into batter (about 1/2 inch apart).
Sprinkle brown sugar and cinnamon over the top.
Bake at 350 F for 40-50 mins (until very brown but not burning)
Let cool and cut into 9 square pieces.

before baking
after baking

Cranberry Apple (sub peeled apple slices for peaches and add cranberry sauce)
Berry (sub any berry or combination of berries for peaches and omit ginger)
Chocolate Chip (stir 1/2 cup chocolate chips into the batter before pouring into the pan)

Feel free to get creative and let me know your signature variation!

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