DessertAugust-September 2012

Gluten-Free Peach Orange Spice Cake

Serves 10

Peach Orange Spice Cake

Photo by Oksana Charla

Pretty and elegant, this cake makes the perfect company dessert. It travels nicely to picnics or potlucks. If fresh peaches aren't available, frozen peach slices work well. You can also use fresh plums; the purple skin makes a beautiful presentation. This recipe can be made with egg replacement as instructed, with good results.

cup all-purpose flour blend of choice*
cup sorghum flour
1 teaspoons baking powder
1 teaspoon xanthan gum*
teaspoon salt*
cup + 3 tablespoons sugar, divided
8 tablespoons (1 stick) unsalted butter or dairy-free
buttery spread, room temperature
1 teaspoons finely grated orange zest
2 large eggs or 2 tablespoons flax meal mixed with
6 tablespoons hot water; let sit until thickened
1 tablespoon fresh orange juice
4 ripe peaches**, each cut into 8 slices
teaspoon ground cinnamon, for topping
-Whipped cream or whipped dairy- free topping

1. Preheat oven to 350F. Lightly oil a 9-inch springform pan.

2. Combine flour blend, sorghum flour, baking powder, xanthan gum and salt in a bowl. Set aside.

3. Beat cup sugar and butter in a mixing bowl until fluffy. Add dry ingredients and orange zest and beat until crumbly. Add eggs, one at a time, beating after each addition (or add flax gel and continue to beat until fluffy). Add orange juice and beat just to incorporate.

4. Spread the batter evenly in the prepared pan. Arrange peach slices on top of the batter so that they touch and form concentric circles that cover the batter. Press into the batter lightly. Don’t worry if the slices are not perfect. The cake will partially cover the fruit as it bakes.

5. Combine remaining 3 tablespoons sugar with cinnamon. Sprinkle over batter.

6. Place pan in preheated oven and bake 55 to 60 minutes until golden and a tester inserted into the center comes out clean.

7. Run a knife along the sides of the pan and release the cake from the pan. Serve cake slightly warm or at room temperature with whipped cream or dairy-free topping.

Each serving contains 254 calories, 11g total fat, 6g saturated fat, 0g trans fat, 67mg cholesterol, 204mg sodium, 39g carbohydrate, 2g fiber, 3g protein.

*TIP If your all-purpose blend already contains gum and salt, reduce gum to teaspoon and omit the salt.

**TIP If fresh peaches aren’t available, use two 10-ounce bags of frozen sliced peaches. Select an organic brand, such as Cascadian Farm ( Thaw fruit before using.

Living Without food editor Beth Hillson is author ofGluten-Free Makeovers. For more information or to purchase this cookbook, click here.

Comments (8)

This sounds good but you don't state how many servings it makes, so that would skew the nutritional breakdown. Thanks for your help.

Posted by: ikall | June 2, 2016 3:02 PM    Report this comment

To the person asking about sorghum flour. It's a great flour to work with and to eat as it is full of nutrients. The folks at the Bob's Red Mill web site said it best:

Sorghum flour is a powerhouse of nutrition and adds a superb flavor to gluten-free baking. It is high in protein, iron, and dietary fiber, making sorghum flour welcome in pantries around the world. Sorghum flour is high in antioxidants, which support cardiac health. In addition, the starch and protein in sorghum take longer than other similar products to digest. This slow digestion is particularly helpful for those with diabetes.
Enjoy, Beth Hillson, Food Editor, Living Without

Posted by: | May 31, 2013 9:23 PM    Report this comment

Is there anything else that can be used instead of sugar as a sweetener?

Posted by: Brenda H | May 31, 2013 4:16 PM    Report this comment

This recipe assumes 10 servings. - Moderator

Posted by: LW Moderator | May 30, 2013 7:14 PM    Report this comment

Really need HOW MANY SERVINGS recipes make -- Please.

"Per Serving" figures mean nothing without that number. THANK YOU!

Posted by: KT556 | May 30, 2013 2:18 PM    Report this comment

What is the purpose of the Sorghum flour? I don't usually keep this on hand. Is there a substitution I could use?

Posted by: Genene S | May 30, 2013 12:10 PM    Report this comment

Hi Kathy, I use Earth Balance buttery spread. It's vegan and works great in baking. I'm also gluten and dairy free. I hope that helps.

Posted by: Maxine C | May 30, 2013 9:49 AM    Report this comment

I am a newbie to this! Help! Please tell me exactly what buttery spread is suitable for baking? Please tell me the brands that are okay to use to substitute for butter! We can't use dairy or gluten! Thanks,

Posted by: Katherine S | May 30, 2013 8:47 AM    Report this comment

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