Summer Peach Cake

• Course Dessert
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• 3/4 cup Sugar
• 1/2 cup salted butter (1 stick), at room temperature
• 1 cup Jessica’s gluten-free all-purpose flour blend
• 1 tsp Baking Powder
• 2 Eggs
• 1 tsp Vanilla Extract
• Topping
• 4 Peaches each cut into 8 equal slices, skin on
• 2 tbsp Sugar
• 1/2 tsp Cinnamon

Instructions

1. Preheat oven to 350 degrees. Grease an 8”, 9” or 10” square or round cake/pie pan.
2. Combine butter and sugar in a bowl. Using a mixer, beat on medium speed for 1-2 minutes.
3. Next add Jessica’s flour, baking powder, eggs and vanilla. Mix to combine.
4. Pour batter into greased pan. Lay peach slices on top.
5. Combine 2 tbsp sugar and cinnamon in a small bowl. Sprinkle cinnamon sugar mixture on top of peaches.
6. Bake for 40 minutes, checking on the cake periodically. If it’s starting to get too brown around the edges, cover lightly with foil. Baking an additional 10-20 minutes until a toothpick inserted in the center comes out clean.
7. Allow to cool until slightly warm or room temperature. Delicious served with ice cream or whipped cream.