Directions
It's peach season in New Jersey, and I made this delicious peach bundt cake.
Have you ever had a "real peach"? By that I mean, a tree-ripe juicy peach grown at a local farm? We are lucky enough to have peach farms not too far away. Not only do I get great deals on peaches, but the peaches smell fragrant and taste the way they tasted 60 years ago before modern technology took over.
Trust me, peaches grown and picked ripe at local farms taste entirely different than any peaches that you buy in the supermarket that have been picked unripe, shipped to wherever they have to go, and most likely gassed in the truck to ripen them.
Now to my bundt cake. First let me say that I am not a "baker". My cake recipes, such as this one, are simple and very easy. I don't own a mixer, so the recipe is always mixed in a bowl with a spoon.
Four family members (other than myself) ate this cake and said, "It was really really good". It may have tasted better than it looked! It was moist, fruity, and fragrant.
I make my cakes in a bundt pan because I like the shape. The recipe can be baked in any cake pan that you choose.
Ingredients:
2 and 1/2 cups of gluten free flour (I used Bob Red Mill All Purpose Flour Gluten Free Flour)
1 cup and 1/4 of coconut crystals (or any sugar of your choice) divided
2 teaspoons of baking powder
1 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of oil
1 cup of unsweetened applesauce
1 teaspoon of cinnamon
1 teaspoon of vanilla extract
1/2 cup of almond milk
2 cups of sliced or diced peaches (I did not peel)
1 cup of diced apple (I did not peel)
Directions:
Preheat oven to 350 degrees
In a medium mixing bowl, toss the apples, peaches and 1/4 cup of sugar and set aside. In a large mixing bowl, mix gluten free flour, remaining sugar, baking powder, baking soda, and salt. In another small bowl, mix the applesauce, oil, vanilla, and almond milk.
Mix the wet ingredients into the dry ingredients and mix with a spoon until batter is smooth. If the batter is too thick, add a little more almond milk. Add 3 tablespoons of apple and peach mixture to the bottom of a greased bundt pan. Cover with batter and then add another layer of apple and fruit mixture. Cover with batter and bake for 50 minutes or until a toothpick comes out clean.
