Gluten-Free Peach Cake Cooks Up in Cast Iron

Gluten-Free Peach Cake Cooks Up in Cast Iron

This is my gluten-free peach cake recipe. I’ve changed many of the ingredients from the original recipe to suit me! For instance, I don’t use butter, I use honey and yogurt, and I bake it off in a cast iron skillet. I think my version is healthier...

Author

Lehman's

Ingredients

• 1 1/2 cups oat flour
• 3/4 cup brown rice flour
• 1/4 cup white rice flour
• 1 teaspoon xanthan gum
• 2 1/2 cups gluten-free flour mix
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 eggs, or 8 egg whites, or 1 cup egg substitute
• 2 teaspoons vanilla
• 1 cup sugar
• 1/2 cup honey
• 2/3 cup mayonnaise
• 1 1/3 cups plain yogurt
• About 1 cup brown sugar
• Peaches, canned or fresh, drained
• Optional pecans
• Optional cherries

Directions

1. Combine the oat flour, brown rice flour, white rice flour, and xanthan gum.
2. Mix well until evenly blended.
3. Preheat the oven to 350°F.
4. Oil a 10-inch skillet.
5. Spread the brown sugar evenly over the bottom of the skillet.
6. Arrange the peaches over the brown sugar.
7. Add any optional toppings if desired.
8. Combine the dry ingredients in a bowl.
9. Stir with a fork until well mixed.
10. Beat the eggs until frothy and foamy.
11. Add the vanilla, sugar, honey, mayonnaise, and yogurt.
12. Beat until thoroughly combined.
13. Add the dry ingredients 1/2 cup at a time.
14. Mix slowly until all ingredients are incorporated.
15. Pour the batter over the peaches.
16. Bake for about 45 minutes.
17. Check for doneness when the top is browned, the sides begin to pull away from the pan, and a toothpick inserted in the center comes out clean.
18. Remove the cake from the oven.
19. Let it rest for no more than 5 minutes.
20. Invert the cake onto a large plate.
21. Serve warm or cold.
22. Serve plain or with yogurt, whipped cream, or ice cream.