White Peach Coffee Cake - Gluten Free!

You know sometimes you meet certain people and you just click.  At first meeting, it just feels like a friend you have known all your life and it's just fun and easy to be around them.  You laugh at the same things and you are on the same page.  This is the case with my friend Erika.  I met her about 3 years ago because we were on the same project, and we probably met in person less than three times since, but I just have so much joy around her and she is good people.

She was coming to Seattle for an event and came in early to stay with me.  I know she likes food as much as I do and upon arrival, I got a shocking news that she is now gluten free.  I was thinking no! not you!  Everyone is doing the gluten free thing.  I mean, I get it, I read parts of the book Wheat Belly and I do feel much better when I do eat gluten free, but I can never give up flour and regular baked good.  I've not come across that great baked goodies made with gluten free ingredients. I had planned cooking a nice brunch since breakfast is my favorite meal to make, but now I thought what I am going to bake?   

Well, I had recently picked up a new gluten free flour from Thomas Keller, yes Thomas Keller has a new flour called Cup 4 Cup.  I thought, I will test my favorite coffee cake recipe with this.  

Peaches are in season now and while I was at the grocery store, just a whiff of a white donut peach smelled amazing !  I mean, it smells like a peach lotion where the scent is exaggerated and but lovely!  This was the coffee cake flavor I was going to make.  

Well, I have to say, I was so surprised!  The Cup 4 Cup flour didn't make a difference to the coffee cake.  It tasted the same and the texture was just as soft and moist as regular flour. Wow!  Erika agreed.  Best of all, didn't get the bloat and energy drain that you get with normal flour.  

Here is the recipe.

For the cake:
1 C Sugar
1.5 C Gluten Free Flour
2 tsp  Baking Powder
1/2 tsp Baking Soda
2 Eggs
1 C Sour Cream
4 White Donut Peaches Sliced

-Preheat oven to 350

-Butter or spray a 9" cake pan

-Mix the sugar, flour, baking powder, baking soda in large bowl.

-In a smaller bowl, whip eggs and sour cream.

-Fold in the egg mixture to the dry flour mixture until well combined

-Pour the mixture into a cake pan and spread out evenly.
-Place the peaches evenly balanced over the cake mixture
-Bake for about 35-40 min. Test with a tooth pick in the center until it comes out clean.  Let cake cool completely.

For the streusel:

1 C Brown Sugar

2 oz or 1/4 C of Butter, cut in dice sizes and cold

1/4 C Rice Flour

1 tsp Salt

1/2 C Toasted Pecans

-Combine and mix the brown sugar and butter with a fork until blended and has sandy texture.  

-Stir in rice flour and salt and toss around until the texture of the mixture is lighter and not clumpy.  

-Stir in the pecans.

-When cake is cooled, spoon the mixture evenly distributed to cover the cake.

Erika has motivated me to try to eat less flour and try my other recipes like biscuits and cookies with this gluten free flour.  We will see!