Showing posts with label cobbler. Show all posts
Showing posts with label cobbler. Show all posts

Wednesday, May 29, 2013

Brunch Peach Cake ala Krista, but Gluten-free


From Daryl aka Avery: I have been scouring cookbooks lately for my next Cookbook Nook mystery, but there’s always one place I return to for a good recipe. 

Here. This blog.

I was in the mood for a breakfast sweet. With peaches. I ADORE PEACHES. I know peaches aren’t quite in season, but they’re in the bins at the store, and adding sugar seems to make the difference…

I remembered a peach cake that Krista made and I had to make it.

So I went to our recipe index. [See it on the left?] It’s easy to use, by category.


However, if you don’t find what you want there {hmm, scratching head, I didn’t find it…} then you can scan the words down the right column to see if a recipe you remember was “tagged.” It was! Under peach cake.



Here’s the link:  Krista’sPeach Cake.


Now, many of you know I can’t eat gluten (wheat flour and assorted related items). So I challenged myself to make this gluten-free. I did, and it was delicious!  Thank you, Krista.


KRISTA’S PEACH CAKE, Gluten-free
served with Camembert Cheese

Ingredients:

canola oil
2 cups sliced peaches, washed and picked over
2/3 cup sugar
cinnamon
2 egg yolks
1/2 cup sugar
1/4 cup milk (I used nonfat)
1 tablespoon melted butter
1 teaspoon baking powder
1/4 teaspoon salt
1 cup gluten-free flour [I used sweet rice flour mixed with tapioca flour]
1/2 teaspoon xanthan gum
1 teaspoon vanilla extract
whipped cream (optional)
Camembert slices (optional)
Extra peach slices for decoration

Directions:

Lightly grease an 8-inch square pan with the canola oil. Mix the peaches with the sugar and a light sprinkle of cinnamon. Let stand.

Preheat oven to 350.

Beat the egg yolks with the sugar, add the milk and then the melted butter. Beat well. Mix the baking powder with the salt, gluten-free flour and xanthan gum, and add to the egg mixture. Scrape the bowl, add the vanilla, and beat one last time.

Arrange the peaches on the bottom of the pan in a single layer. Pour the batter over top of the peaches.


Bake 30 minutes. Cool on a rack and refrigerate until set. Loosen edges gently until you can flip it over onto a cake plate.


Serve with whipped cream and/or Camembert slices.


[Note: I used fresh peaches. I’m not sure what frozen peaches would do. Krista, do you know? I also made this same cake using fresh berries and it was delicious, so I would bet any fresh fruit of the season would do!]


Happy Memorial Day [week] to all our veterans and families of veterans.
You do and have done so much for us.
I hope, one day, our country will return the favor
in a speedy fashion!!


* * * *
SAVOR THE MYSTERY!!!


* * * * * * *

The first book in A Cookbook Nook Mystery series is coming
July 2013!! It's set in the fictional coastal town of Crystal Cove, California and features Jenna Hart, a "recovering" ad exec who returns home to help her aunt open a culinary bookshop and cafe.

FINAL SENTENCE
You can pre-order the book HERE.

The 4th in A Cheese Shop Mystery series is out
TO BRIE OR NOT TO BRIE
You can order the book HERE. 

Daryl and Avery are the same author.

You can learn more about Daryl by clicking this LINK. "Like" my page on Facebook and "follow" me on TwitterAnd if you haven't done so, sign up for the mailing list so you can learn about upcoming events, releases, and contests!

You can follow and "like"and chat with my alter ego Avery Aames the same way:  Facebook and Twitter.