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.

served with Camembert Cheese


canola oil
2 cups sliced peaches, washed and picked over
2/3 cup sugar
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


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!!

* * * *

* * * * * * *

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.

You can pre-order the book HERE.

The 4th in A Cheese Shop Mystery series is out
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.


  1. Oh boy Daryl/Avery, I could use a piece of that for breakfast this morning! I love peaches to death, and when they're in season locally, I buy them by the gallon. Then I freeze as many as I don't eat. But of course they're long gone by now.

    Can't wait to read the cookbook nook series!

    1. Aw, Lucy, you're a peach! :) So, when you freeze them, do you just open them up and use immediately? Do you have to defrost. I have to admit I've never had peaches left over. I do eat them as fast as I buy them...but...LOL Anyway, frozen tips?


      Daryl / Avery

  2. A peach cake still warm from the oven? Oh, that is SO wonderful!

  3. This is such a beautiful cake. It's wonderful that you've given gluten-free eaters a chance to make it, too. With peach season nearly here, it's great timing, as well. Thanks, Avery/Daryl! ~ Cleo

    1. Peach season is alive and well in California. They're not perfect peaches yet. That's June, but I always have to start early. I adore peaches. My favorite fruit! But like i said, I think this would work with whatever fruit is seasonal, berries, pineapple, etc.

  4. This is so gorgeous! Oh, Avery, I want a piece right now. I can't imagine where you found fresh peaches at this time of year. Looks incredible and I bet it tastes every bit as good as the gluten version.

    I don't know if it would work with frozen peaches. Aww, one of us might *have* to try!


    1. I know, right? Might have to freeze peaches to see if this will work in the winter.

      The gluten-free version is not as squishy a cake. GF cakes are pretty naturally a little denser. I would suggest that if it is too dense the first time you try this cake, then add a teaspoon of baking powder to the mix to lighten it. Most GF cakes are best the first day (as far as lightness). :)

      The Camembert added a nice bite to the flavor.