Peaches are in season and Toni makes them into a lovely gluten-free coffee cake.
Hi, Toni Holmes here. It’s September already and one of my favorite things is the change of season. As a gluten free baker I’m always on the lookout for a great seasonal recipe. With the onset of Fall the days are milder and the mornings cooler. This means we can get back to baking in our kitchen without worry about the heat. To celebrate I like to use the fruit of the season –this case fresh peaches- and bake something delicious.
Enjoy this coffee cake on a cool Sunday morning:
1 package of gluten free yellow cake mix- I use Betty Crocker because I prefer the taste and texture.
¼ cup brown sugar
1 cup greek yogurt- plain or vanilla and honey
½ cup of applesauce
¼ cup of water
¼ cup of vegetable oil – you can use olive oil if you have a light version.
1 teaspoon maple flavor – watch for hidden gluten. You can also substitute 1 tablespoon real maply syrup –naturally gluten-free
½ tsp cinnamon – plus for dusting
1 ½ cups peeled and chopped fresh peaches – if you choose canned-drain and pat dry. You can also substitute the natural canned juice-if not sweetened- for the ¼ cup water.
¼ cup powdered sugar