GLUTEN FREE PEACH BLUEBERRY COFFEE CAKE


Guess What? I just realized, this post is the 100th recipe I have posted since starting this blog in March 2010!  Where did the time go?  Cake is a great way to bring in the 100th recipe, don't you think?

This was a lovely coffee cake that I found on the site Wellsphere Health Knowledge Made Personal, original post by Vanessa M. I changed up the flours, used less sugar, used yogurt instead of sour cream, and used almond extract instead of vanilla.  I also used my own crunchy topping without adding in any extra flour to the topping.  With Fresh peaches and blueberries available now, such a great combination, a lovely desert, or great for breakfast too. The original recipe said to bake about 25 minutes, mine took 55 minutes to be cooked through.  The peaches were really juicy – maybe that was why? Or else,  I realized I actually used 1 cup less flour than the original recipe - glad I did because the texture was a perfect soft cake texture!

½ cup Tapioca Flour
½ cup White Rice flour
¾ cup Cornstarch
2 Tblsp. Sorghum flour
1 tsp. Xanthan Gum
2 tsp. Baking powder
½ tsp. Baking Soda
¾ cup fructose sugar
2 eggs
1 cup of dripped yogurt (I dripped mine for about 30 minutes)
1 tsp. Almond Extract
2/3 – ¾ cup blueberries
2 peaches, thinly sliced
Topping:
Large handful of crushed cornflakes – just crush with your hands
½ cup brown sugar
¼ - ½ cup butter
½ cup chopped walnuts

Preheat the oven to 350 degrees, and generously grease and lightly flour with sweet rice flour a 9 inch round pan.
In a mixing bowl, whisk together the dry ingredients including the sugar.
In a stand mixer, beat the eggs 2-3 minutes.  Then turn down to a medium low speed, adding in the yogurt and almond extract.  Once combined, slowly add in the dry ingredients to combine.  Fold in the blueberries and transfer to the 9 inch pan.  Arrange the sliced peaches on top and cover with the crumble mixture.  Bake 50-55 minutes, or until a toothpick inserted comes out clean.

Ina Gawne
author

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